Name: Coconut Cake
Yield: Makes 10 servings
Ingredients: 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

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"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)

Cooks' note:

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

Recipe notes

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