Incredible Coconut Cake
Total TimePrep: 35 min. Bake: 25 min. + chilling
Made this and the marshmallow frosting. It is amazing. I am saving this recipe.
Light and fluffy. Utterly delicious.
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A great cake. Soft layers. Mine was very yellow on the inside though. I made a buttercream icing using 4 T. Of coconut cream (unsweetened) I also made a syrup to use as filling by using remainder of can of coconut cream, 1/4 cup sugar, a 6 oz bag of frozen, unsweetened coconut and a tsp of coconut extract. I brought this to a boil in small pan, simmered it, stirring constantly till it was like a thin pudding. I let it cool a little, spread between layers, then covered with the buttercream. Lady said it was by far the best coconut cake she'd ever had in her life. A must try!!
I followed this recipe
I make this cake every year for my mom's birthday. It's her favorite. I follow the recipe as written but substitute coconut oil for the vegetable oil and it turns out great. To the reviewers below who are confused about the wording, if you watch the video it is clear that the step requires stirring in the actual flaked coconut as well as the coconut extract, vanilla extract, and almond extract.
Great recipe I made cupcakes and they turned out good.
I think one of the earlier reviewers and me as well, were confused by the wording in this recipe. You say to Stir in coconut and extracts. This does not mean to stir in the actual flaked coconut. I would recommend to change to Stir in extracts.
Do you need to refrigerate this cake?
Delicious cake!!! I doubled the flavors. I added almond and vanilla extract to the frosting...superb