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Homemade Fresh Coconut Cake Recipe with Fluffy White Frosting

By Rick Rodgers

Makes a 9-inch layer cake

 I have known Rick for years, as he edited my cookbook, The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999. Yes, you can substitute 2 cups flaked coconut (toasted, if you wish) and about 1/4 cup coconut-flavored liqueur for the fresh coconut and homemade coconut syrup.

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