The King’s Kitchen & Bakery coconut cake—which, providentially, can also be found gracing tables at Rooster’s—is many things. It’s a delicate sponge that lends itself to French-style gâteau. It’s a coconut elixir that’s almost tres-leches levels of richness, almost tropical. It’s layers of shredded coconut skillfully balanced with confectioners’ sugar and sour cream, with cream cheese icing rounding out a flavor profile that, among all these other things, is at once classically Southern.
It’s also—and it should be noted that I don’t do this often—my favorite dessert in Charlotte. Thank you, Jim Noble and Mike Pappas, for making this cylinder of cake heaven possible.
