I'm making my whole family a coconut cake that according to the recipe is going to be very moist. (it contains half butter and half oil) I really want to get the texture just right. But I won't be serving the cake the day it's made. I find a lot of times the cakes taste great freshly out of the oven but as soon as you refrigerate them the texture becomes dense and dry. I have never tried using sugar syrup on my cakes but after reading the other thread I don't know if it's a good idea to soak an already moist cake with more liquid. WOuld it be better if I just freeze it? If I do freeze it would it change the texture at all? OH also if I do decide to use syrup when should I apply it? Do I apply it while the cake is hot or after it's cooled? Thanks so much.