This Classic Coconut Cake is the perfect Easter dessert! Light and fluffy with a cream cheese frosting laced with the essence of sweet coconut!
Make a 6-inch 4-layer cake: 2 cups of batter per 6-inch pan, bake for 30-35 minutes.
Make 24 cupcakes: 2 to 2.5 tbsp batter per cupcake liner, bake 18-23 minutes.
Make a 6-inch 2-layer cake and 12 cupcakes: Follow guidelines above.