I love ChefShanaRachel’s Mexican Hot Chocolate Cupcakes. I doubled the recipe and made 2 9-in cakes with the plans of layering the coconut whip between and on top (won’t add the whip until I serve it). Unfortunately the person I made it for is under the weather and I have to store it overnight. What is the best way to keep the cake moist? I live in a very humid environment. Thanks in advance for your thoughts!