WOW. I think I died and went to heaven. After a dry run last week I made this cake again with a couple of small changes which I think improved it even though it is an AWESOME cake just as it is. First I added 1/2 cup of shredded coconut to the batter and the biggest and the best change was that I made a cream cheese frosting adding the coconut extract. I always slightly underbake my cakes and I suggest you do the same...
don't know what i did wrong but this cake did not impress me. i bake for a living and was not happy with recipe. followed recipe did not experience the coconut aroma mentioned and cake was not real moist as promised. icing called for 7 cups of sugar i used 5 and that was plenty..was still very sweet. will not be making this again.
A friend and I made this for a Hawaiian party and it was fantastic. You can cut the icing recipe in half though if you don't like thick frosting.
I am a coconut-aholic but this was just too sweet for me. The cake part was moist and good but would be better with an icing that's toned down a bit. Very pretty but just way too sweet.
I am a coconut fanatic and try a new coconut recipe every week. This is by far the best coconut cake I have ever made or tasted. It got rave reviews and recipe request with our small group Bible study last night. The frosting recipe definately make too much. So I used my leftovers on a second cake a week later. I bulked it up with a little more coco milk and powdered sugar. Stored it in the fridge while cake cooled. I whipped it up with the beaters again when I went to frost my cake. Everything seemed fine but as I was frosting it started melting and sort of turned into a big mess. Not sure what happened there but still delicious and no complaints! I will make this recipe over and over! Oh I couldn't find "instant" coconut cream pudding in our store so I used the "cook and serve" variety in the recipe the same way.
Okay..I loved everything about this cake! The icing on the other hand..was not so crazy about! It didn't seem to pair well with the cake and I wish I hadn't added it to the cake after all was said and done. It was too sweet and I wasn't crazy about the texture or taste. I would DEFINITELY make the cake again but I will look for another icing recipe to use in place of the one listed.
I made this cake on Sunday morning and it truly does smell divine! The cake is easy to whip up although I did have to use regular coconut pudding mix as I could not find any of the instant kind. The cakes were VERY moist so much so that I cracked one taking it out of the pan. I will know better next time. One other thing that I did was make less frosting. I used about 1/4 cup of butter 1/4 cup coconut milk 1/2 tsp coconut extract and 2 cups icing sugar and there was just enough frosting to cover the cake. Everyone who tries this cake loves it! Not to mention it is very light tasting.
I made this cake for work. It is a wonderful cake with coconut flavor bursting throughout. All of my co-workers raved about it. I am going to make one for home now but I am going to soak the left over coconut milk into the bread like my mom always did on her coconut cakes.
This has alot of flavor and is very rich. Everybody has to have some.
