Our classic coconut cake with a winter twist. Rhubarb compote and bay leaf infused cream sandwiched between layers of fluffy coconut cake. Masked in an olive oil Italian meringue buttercream for a slightly less sweet finish. Topped with poached rhubarb and pools of rhubarb syrup.
If you prefer a vanilla bean buttercream or vanilla infused cream, please indicate in the notes at the checkout.