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Coconut Cake
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This four-layer coconut cake is layered and frosted with coconut buttercream and covered with shredded coconut!
Widely regarded as one of the very best bakeries in America, Boston’s iconic Flour Bakery + Cafe is the creation of legendary pastry chef Joanne Chang. Chang spent years honing her craft at some of the country’s top restaurants before opening Flour in Boston’s South End with her husband Christopher Myers in 2000. Her array of wildly delicious sticky buns, cinnamon rolls, cookies, muffins, cakes, pies, and more quickly attracted a loyal following, and the awards and accolades soon began to roll in. Chang was awarded the James Beard Award for Outstanding Baker in 2016, and today there are nine Flour Bakery + Cafe locations across Boston and Cambridge.
This package serves 8-10 people and includes a Coconut Cake
- Each cake measures 8"
- Cake ships with ice packs, may thaw in transit
- Cake may be stored in refrigerator for up to 3 days or in the freezer for 2 weeks in an airtight container.
To Serve
- Remove from the freezer and remove the plastic wrap from the outside of the cake.
- Let the cake sit in the refrigerator for 2-3 hours until it is fully defrosted (you can tell if it needs more time if you cannot easily cut through the top of the cake with your knife.)
- Enjoy!