"My husband and I have a favorite local restaurant, Paci," says Michelle Jaffee of Fairchild, Connecticut. "Its menu changes seasonally and is always exciting. However, it just may be Paci's phenomenal coconut cake that has made us regulars. The pastry chef tells us that the recipe is a closely guarded secret. If you could persuade the restaurant to part with the recipe, I'm sure my family — and your readers — would be most grateful."

　　At Paci, the chef serves this dessert with a chocolate espresso sauce. But we loved the buttery cake topped with fresh fruit — try nectarines or mangoes. It's perfect for summertime.

　　Active time: 20 min Start to finish: 2 1/2 hr (includes cooling)

　　

Ingredients

Makes 10 servings

　　2 cups all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　2 sticks (1 cup) unsalted butter, softened

　　1 1/3 cups sugar

　　1 teaspoon vanilla

　　3 large eggs at room temperature

　　1 cup whole milk at room temperature

　　1 1/2 cups unsweetened desiccated coconut

　　

Step 1

Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.

　　

Step 2

Sift together flour, baking powder, and salt.

　　

Step 3

Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)

　　

Step 4

Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.

　　

Step 5

Spoon batter into cake pan and spread evenly.

　　

Step 6

Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.

　　Cooks' note:

　　• Cake keeps, well wrapped, at room temperature 2 days.