Underneath the purple-and-white ombré coat of sweetened coconut, cookbook author and blogger Hetal Vasavada's slim, tall layer cake is bound with a cloud-like layer of Swiss meringue buttercream. But the best part is the chewy coconut filling, inspired by burfi, a type of fudge-like, milk-based Indian sweet. Coconut milk keeps the cake layers incredibly moist with a tender crumb.
Cooled cake layers can be wrapped tightly in plastic wrap and frozen up to 1 month. Filling can be stored in an airtight container in refrigerator up to 5 days; let come to room temperature before using. Frosting can be stored in an airtight container in refrigerator up to 3 days; let come to room temperature and beat on low speed before using.