My Dad turned 80 this week and yesterday we threw him a surprise birthday party! My Dad loves coconut so I decide to top his birthday cake with yummy toasted coconut. Today I’m sharing how to make toasted coconut – the easy way!

For this recipe I bought a bag of sweetened shredded coconut from our grocery store. I toasted I cup and had plenty to spare after topping this little 8″ cake.

For this cake I used a simple white cake recipe. The frosting is my basic buttercream made with unsalted butter, salt, powdered sugar, vanilla with a little bit of whipping cream. I like to use whipping cream because I find it makes a smoother frosting. This is an 8″ – 3 layer cake, topped with toasted coconut.

I couldn’t decide whether to use the coconut fresh from the bag or toast it, both are delish! However since toasting it is so easy and I love the nutty flavor toasting brings, I decided toast! I also love the visual texture of the toasted coconut, yes I like texture even on cakes!

VARIATIONS AND SPECIAL CONSIDERATIONS:

• Type of Coconut: You can toast both shredded and flake coconut.
• Pan Prep: You can bake directly on the baking sheet, on a silicone mat or parchment paper. I’m finding I’m using less parchment paper when using my CeramaBake Baking Sheets from Crate & Barrel. Everything bakes beautifully on these pans and clean up is a cinch!
• Baking: Be sure to stay close by while toasting coconut as it can toast very fast.
• Storing Toasted Coconut: Store toasted coconut at room temperature in a glass jar for up to 1 month.
• Using leftover toasted coconut: There are many ways to use toasted coconut. I love adding it to my yogurt or as a topping for ice cream.

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