Name: Giant Coconut Layer Cake
Yield: Makes 12 servings
Ingredients: 2 tablespoons cornstarch; 2 tablespoons water; 1 teaspoon vanilla extract; 1 1/4 cups whipping cream; 1/2 cup sugar; 1/2 cup (1 stick) unsalted butter; 2 1/4 cups sweetened flaked coconut; 1/4 cup sour cream; 3 1/2 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 1/4 cups sugar; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 5 large eggs; 1 1/3 cups whipping cream; 1 tablespoon vanilla extract; 2 8-ounce packages cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 2 cups powdered sugar; 1 teaspoon vanilla extract; 4 cups sweetened flaked coconut, toasted

"I've had some unforgettable meals during my travels," writes Chris Forney of Pittsburgh, Pennsylvania, "but I've never felt compelled to request a recipe from Bon Appétit until now. While in Charleston, South Carolina, recently, my wife and I ate at the Peninsula Grill. I can't stop thinking about the coconut cake I had for dessert there."

This impressive-looking cake will delight coconut-lovers. The filling needs to chill overnight, so be sure to begin preparing this dessert a day ahead of time.

Recipe notes

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