As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.
This version of the classic Southern coconut cake keeps things simple with a fuss-free white cake enrobed in frosting with a layer of shredded coconut.
My family has been trying to recreate this legendary cake, a staple of local Jewish-Italian bakeries, for decades. Here’s how I finally cracked the code.
The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.
