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Preheat the oven to 350°F. Spread the coconut evenly onto a medium sheet pan, and bake until lightly browned, 8 to 10 minutes. Reserve for the cake assembly. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
With its twelve towering layers of delicious, Southern perfection, the Peninsula Grill Ultimate Coconut Cake® caused a sensation when it first appeared on the menu Valentine’s Day 1997.
Drizzle the first cake layer with simple syrup, then spread the filling evenly across, and top with a second cake layer. Repeat with the remaining layers, wrap the cake in plastic wrap and chill two to three hours or overnight. Coat the top and sides of the cake with the frosting, then press the reserved toasted coconut onto the sides of the cake.
The show-stopping Ultimate Coconut Cake® weighs approximately 12 pounds and may be delivered directly to your doorstep. Martha Stewart: “The richest filling, and the best ingredients…”
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