|Super moist, not super sweet|
I used unsweet grated coconut instead of "flaked coconut," which apparently only comes in extra-sweet flavor, because I like for my teeth to feel normal when I eat cake. You can find the unsweet version in Asian markets, frozen.
Aliyyah's recipe makes two layers, but her instructions include a mysterious third layer. Instead of fabricating a third layer from the aether, I made two and assembled thus: Split each cake layer in half, horizontally, with a knife or a length of wire, so that you end up with four layers. Lift the first layer (with your hands, not a spatula) onto a plate, cut side up, and load it with a layer of filling. Put the next layer on top, cut side down. Repeat for the remaining two layers.
I don't frost the sides, but you can if you want to.
|Feel free to crush your pecans with a bottle of Marsala.|