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Coconut Cake with 7-Minute Frosting
Recipe courtesy Alton Brown, 2007 Show: Good Eats Episode: Coconut Cake Revival Overall User Rating: 
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best ever!
07/10/2008 at 03:38pm
User: Jen from Murrieta, CA User Rating:
I followed the recipe exactly but because some people said that the cake turned out really dense, I used a boxed white cake flour and added all of the fresh coconut water, milk, cream, etc. to it so that I would have a nice light cake. Also, I used some toasted coconut in between the layers and used the plain fresh coconut on the outside because I wanted the taste of the toasted coconut but wanted my cake to look fluffy and white. It turned out beautiful and everyone said that the toasted coconut was the best part. I didn't have any problem with the frosting but the frosting will begin to soak into the cake after a couple of days. Overall, this cake is the best cake ever!
VERY HARD TO MAKE!
07/10/2008 at 03:03pm
User: Anonymous User Rating:
This shouldn't be rated intermediate. Ingredients are hard to find and it's easy to overmix.
Awesome cake, but a few tweaks needed
07/07/2008 at 11:06am
User: Phaedra from Houston, TX User Rating:
This cake came out a little sweet for our tastes. I recommend cutting the sugar for the cake back by 1/2 cup. This was one of those times that I am REALLY sorry I didn't see the related Good Eats episode. I am clueless on how to make "fresh coconut cream," so we used unsweetened canned coconut milk and scooped the cream off the top (and used both the fresh coconut water from one coconut and the milk from the can). Tip: My husband actually sands his fresh coconuts so they won't leave debris all over the place! Overall, the cake was beautiful and very good. I must see this episode! I'd very much like to find out how to make "real" coconut extract instead of the artificially-flavored one we ended up using! On a final note, I am grateful for this frosting recipe. My mom made a frosting like this when I was a child, and until now, I never knew how to replicate it! Make sure you beat it at a fast enough speed during the last five minutes, and that your bowl is deep enough to accommodate the increase in volume!
Incredible cake!
07/05/2008 at 12:40pm
User: Anonymous User Rating:
I saw the Good Eats episode and love coconut cake so I was inspired to give this recipe a try. It was time consuming and complicated but the cake was worth it. I have eaten a lot of coconut cakes in my life and none even came close to this one. The cake was light and moist, the coconut flavor was subtle but pervasive and it wasn't too sweet. Just two caveats; it took two coconuts to generate enough grated coconut to make coconut milk, coconut cream and coconut extract as well as enough coconut for the icing, and the the coconut extract needs to sit for several days before it is usable so I had to use store bought extract.
Great Cake!!!
07/01/2008 at 05:52pm
User: Rebecca from Clermont, GA User Rating:
Yes it takes work to do it right, but it is worth it! I made it for a dinner party for 8 people and there was none of the cake left at the end of the night
De-Lish!
06/23/2008 at 09:44am
User: Natalie from chandler, AZ User Rating:
The Recipe is wonderful! IF you dont want a cake from the box and like to put a little work into your food.
Ummm...yeah.
06/11/2008 at 06:55pm
User: Corrie from Kalispell, MT User Rating:
I saw the episode months ago and printed the recipe. Finally, I grabbed a couple coconuts at the grocery store on a whim and plunged into the prep work. Followed the recipe exactly. Throughout, I kept thinking, "this just doesn't seem like it'll taste coconutty enough." Well, my husband and I aren?t big cake fans, but we both thought that it tasted awesome! It was coconutty enough. It was beautiful. The best part is, now I can make a coconut cake whenever I want, that day, because I have enough extract left for many more cakes. Maybe next time I'll experiment with a coconut buttercream filling (a Gale Gand recipe found on this website, made with egg whites instead of yolks so that it's lighter and fluffier than normal buttercream) but stick with the seven minute frosting for the outside...my tastes veer towards the rich and creamy things in life. :)
Frosting Problem
05/29/2008 at 09:02pm
User: Justin from Orlando, FL User Rating:
Followed the directions exactly for the frosting and it wouldn't thicken enough for me. I had to add some starch to and partially freeze it before I could use it to ice the cake. Despite that, the cake came out looking great anyway and was a big hit with everyone I shared it with. The fresh ingredients really make this cake fantastic. Props to AB.
Very delicious
05/29/2008 at 01:31am
User: William from Covington, LA User Rating:
I'm a big fan of Alton Brown, and I'm a big fan of the subtle flavors of this cake. Unfortunately, I must be doing something wrong because my cakes so far always seem to come out thin and dense. They are still delicious though, and even considering that there are nearly 2 pounds of refined white sugar in the recipe (including the frosting of course), it's not too sweet. None of my family were fast enough for the first cake....I devoured it all in just a few days. This second one is headed to work - and I almost hope they don't like it so I have leftovers to bring home! I was a little confused with the episode at first, and missed where Mr. Brown indicated he would only need two coconuts and ended up buying three. I drained, cooked and shredded the coconuts one week before making the cake - this gave me time to prepare the extract, and I had enough shredded coconut to make three cakes (provided you skimp a little on the coconut topping). I also suggest toasting some of the shredded coconut for topping, as it gives a little extra flavor and a very nice color to the finished cake.
Yum
05/21/2008 at 06:04pm
User: Ken from Old Bridge, NJ User Rating:
This dish took about eight hours to make. The cake itself was amazing. Moist, coconut-y, and the top crispy. However, I think the icing was a little too sweet. My mom liked it, but I think I should have held back on the sugar a bit. Still good. Give it a try.
Truely Amazing
05/07/2008 at 06:22pm
User: Jeremy from Washougal, WA User Rating:
This recipe was truly amazing. The cake itself was mild yet very flavorful all at the same time. The frosting is to-die-for! Literally, everything came out perfect, we shared some with our neighbors who said the same thing, that it was ?the best? coconut cake they have ever had. WAY TO GO AB, you did it again, amazing recipe.
Delicious!
05/06/2008 at 01:33pm
User: Anonymous User Rating:
This cake is amazingly moist. I added coconut to the cake before baking & it has an extra coconut kick. Very good!
Best Cake Ever
04/23/2008 at 07:20pm
User: A from DuPont, WA User Rating:
This coconut cake is unbelievable! Not only was it fun to make, it turned out to be incredibly moist AND the best cake I have ever had. The frosting was perfect. It wasn't too rich and you can put as much or as little coconut on it as you wish. The fresh coconut really makes all the difference. Thanks!
A Marx Bros routine but worth it
04/18/2008 at 04:11pm
User: robert from los angeles, CA User Rating:
Dealing with these coconuts was not easy. They were filthy, stubborn and hard to peel. But the cake was delish and I ended up with tons of left over meat for other uses.
Coconut Heaven
04/12/2008 at 04:46pm
User: Anonymous User Rating:
This is the best coconut cake I have ever had! I used store bought coconut extract, made the coconut milk and cream using skim milk as well as Splenda for baking instead of sugar and smart balance for the butter. Even with the substitutions it was amazing! I did need to whip the frosting a little longer than called for. I let it sit for the 5 minutes as directed but it was still a bit on the runny side so I beat it for another 2 minutes. And instead of raw coconut on the outside I toasted come coconut and used that just to add something extra. It was so beautiful!! Thank you Alton Brown, I never miss when I use your recipes and techniques!
Incredible, even without the fresh coconuts!
04/06/2008 at 05:41pm
User: Anonymous User Rating:
I made some subs for practicality's sake- canned coconut milk for the coconut milk and cream, pre-shredded coconut, store-bought coconut extract- and skipped the misting with coconut water, and the cake was still unbelievably good. Like other reviewers, my frosting also looked a little runny after 5 minutes on the double boiler, but another 2 minutes or so and the consistency was perfect. The pastry part was so good, I might try it again with a coconut whipped cream frosting and toasted coconut instead. A cake that would rival any bakery's, in taste and looks!
Coconut Cake& 7 minute frosting
03/29/2008 at 11:31am
User: Shirley from Cumberland Gap, TN User Rating:
I have only made one cake from scratch and it turned out great. I have made the coconut cake with the 7 minute frosting it look terrific until my son accidently turned it over, looked horrible yet was delicious. I will make this cake again and I have a friend that wants this recipe. This is by far the best cake I have ever made.
Best cake I've ever made
03/27/2008 at 11:02pm
User: Jane from Van Nuys, CA User Rating:
I'm kind of a wannabe baker; I try a lot of things, and I have nothing if not ambition, but something usually goes just a little wrong. I followed this recipe almost exactly, and it did exactly what it was supposed to. My most shining baking success ever, and a beautiful, delicious cake.
Coconut cake love
03/27/2008 at 12:31pm
User: pamela from Anchorage, AK User Rating:
This is it! The coconut cake of my dreams! I have tried many of Alton's recipes...all with great results...but this one seals the deal. Plenty of detail work but without a doubt worth every iota of effort. Thanks Alton...keep 'em coming!
Did not work
03/23/2008 at 08:56am
User: Paul from Aurora, CO User Rating:
I followed this recipe to the letter and the cake was a disaster. It was very dense, the layers were much to thin and the cake was not useable. I did not try the frosting (which sounds very good)because the cake was not worth the effort of frosting it. I thew it away. Very disappointed.
VERY COCONUT-Y
03/10/2008 at 03:52pm
User: MISTY from Ventura, CA User Rating:
This was my first attempt to make a homemade cake. The cake turned out great but my frosting was SO runny. The frosting ended up soaking into the cake which was fine and still tasted good. Looks aren't everything!
waste of money
03/10/2008 at 02:36pm
User: Anonymous User Rating:
I followed this recipe exactly, I have many cake recipes from scratch and have always made them sucessfully however this resipe was simply awful. The frosting was good but the cake was heavy and tasteless. Do not waste your money or time.
Brought great pride into my kitchen
03/10/2008 at 12:47pm
User: Noel from Richmond, VA User Rating:
I love to cook... I love to follow recipes, make up my own recipes, watch Food Network, read cookbooks for sheer pleasure and most importantly, eat great food. This cake with all of its steps, gave me such pride to make, share, and eat. Every step worked perfectly and the finished cake was one of the prettiest I've even seen from a non-commercial kitchen (if I do say so myself). I was even happy to spend five minutes sweeping up the coconut that misssed the cake during the "flinging" process. I hope those who choose to accept this undertaking enjoy every step as much as I did. To AB and the GE staff that made this episode, thank you. Ya'll rock.
Frosting Troubles
03/09/2008 at 12:29pm
User: Brooke from Shorewood`, WI User Rating:
I just can't get the frosting to come out thicker than glue! Have tried doing it twice because I went through the trouble of all that coconut milk, cream and extract. The cake looks good, but it needs a frosting! Any suggestions?
Even for people who don't like coconut
03/06/2008 at 01:47pm
User: Michelle from Ormond Beach, FL User Rating:
This is an awesome cake! My husband doesn't even like coconut and he thinks this is wonderful! After roasting the coconuts for 15 min. I hit them with a hammer and then roast for 5 more minutes - it makes the shell come off my easily. Also, cutting the meat of the husk is much easier when it is hot. I brush my cake with Creme de Cocoa instead of the water, and use lemon curd for the filling. The cake tastes so fresh, it is incredible!! The taste is worth the time and work!
This is the single best cake I have EVER had!!!
03/05/2008 at 07:38pm
User: RACHEL from Kansas City, MO User Rating:
I love this cake. I made it for my husband for his birthday and we devoured it. The recipe was easy (if you dont do all of the crazy AB things like baking your own coconut...) and the cake was delicious. The coconut, the frosting, its all amazing. We ate the entire thing :) Follow the recipe exactly! YUM!
Awesome!
02/19/2008 at 12:58pm
User: Jamie from Wetumpka, AL User Rating:
Best coconut cake EVER!
Great Cake!
02/09/2008 at 10:25pm
User: M from McKinney, TX User Rating:
I made it square and trimmed up the sides before frosting so it'd look good, and look good it did! The sugar didn't dissolve very well in the frosting, not sure why, but the taste is FANTASTIC! I had to sub half a cup of pear sauce because I ran out of butter and it was still marvelous. THANKS AB!!
Very tasty, but a little dry
02/08/2008 at 10:33pm
User: Anonymous User Rating:
Awesome taste, somewhat laborious, and a bit dry. Will bake again, no doubt, maybe I will spritz it a little more this time.
Almost "too" coconut-y, but very good!
02/02/2008 at 09:14pm
User: Janelle from Norfolk, VA User Rating:
The texture of the cake was excellent, very moist and flavorful. It was my first attempt at a cake from scratch so I was very pleased with the texture and taste. The frosting too was excellent; very fluffy,easy to spread, and super easy to make. I didn't like how my food processor grated the coconut...it seemed like it grated it too thick. I prefer a finer grate. I think I will try a box grater next time or even possibly use unsweetened frozen coconut. The fresh coconut is definitely not for everyone. I found it to be an almost overwhelming coconut taste. I threw most of the cake out because I could no longer take the aroma of coconut in my kitchen. Some might view this as a plus though!
Worth the effort!
02/01/2008 at 11:12pm
User: Christina from Bethany, OK User Rating:
It did take a little time and planning, but the end result was so worth it. I had the episode recorded and referenced it several times. I will definitely make this recipe again and again.
A LOT OF WORK.... but a GREAT CAKE
01/28/2008 at 11:21am
User: tim from rochester, NY User Rating:
I made this for my sister's birthday, which was a form of payback, actually. She has deemed MY favorite cake "HellCake" because it's a pain to make, but she does it every 5 years for me (on the "big birthdays). Anyway, this cake takes a lot of work. No doubt. In all fairness, I wasn't willing to make the coconut extract for the amount needed, so I used the bottled stuff. Everything else was done as the recipe specifies, and it took about 3 days total. I waited until the day-of to make the frosting due to the couple of reviews which stated that the cake had absorbed the frosting. Thankfully that didn't happen to me. The cake came out GREAT and blew everyone away. I even loved it and I'm not much of a coconut fan. I wouldn't make this frequently by any means, but I'm more than willing to make it every 5 years for my sister now. As others have said, for special occasions, this cake is a phenomenal, delicious, crowd-pleaser. Give yourself a few days, but try it for yourself!!!
Lip Smacking Goodness
01/20/2008 at 06:01pm
User: Anonymous User Rating:
This cake was amazing! We made everything from scratch, except the extract. Not only was it fun to make, but it tasted great too. It was so beautiful when it was done. The presentation was unforgettable. The tips on preparing the coconut will come in handy when I make my homemade Bahamian coconut pie.
Worth the effort?
01/14/2008 at 12:11pm
User: Cynthia from Fort Myers, FL User Rating:
My cake looked beautiful, icing turned out perfect. While the cake was very moist, I think it lacked flavor. My husband loved it. I, too, questioned the liquid to dry ratio, as my batter seemed very heavy. Even though this is more like an 'event' than a baking experience, I will try it again.
Not into fresh coconut
01/13/2008 at 03:32pm
User: JACK from San Antonio, TX User Rating:
This was a very time-consuming project, although I'm certainly not adverse to lengthy recipies if results please me. This one did not. It may be, however, that I've just become accustomed to the flavor of packaged/processed coconut. The fresh ones just didn't taste very good to me, sort of funky. I did check as opened them and they were not rancid. The cake itself was very good; I simply scraped all the goo and coconut off. So, back to processed coconut. My partner can take the remains to office!
Souther sweets are home
01/07/2008 at 05:44pm
User: Anonymous User Rating:
I agree with alton that the only place on this country that knows the good sweet flavor of a cake is the south. Good job alton for bring in this one out for us
Christmas 2007
01/04/2008 at 05:29pm
User: josh from solon, IA User Rating:
Alton, you made my Mom cry!!! On a whim (I saw this episode a few weeks ago) I made this for Christmas. It turns out my Great Grandmother used to make this for Christmas many many years ago. My Mother had completly forgotten about it until I served it after super and it brought back all sorts of childhood memories. This is a great, though time consuming recipie. The taste is fantastic!
A Very Special Cake
12/27/2007 at 07:44am
User: Bee from Warrenton, VA User Rating:
This cake takes PLANNING. It is work, but the work was spread out over a two week period. Once the coconuts were cracked open the worst of it was over. And the 1/4 inch drill really was an epiphany. Just remember to dampen a coffee filter, place it in your sieve/strainer to keep the fines out of your coconut water. From there, we followed the directions referring back to the Coconut Revival program several times. The coconut cream, milk, water, and coconut went to the freezer while we waited for the extract to develop. From there, once the extract was ready, we made the cake layers which we also sent to the freezer carefully set on parchment paper and in plastic bags. (No baking on Christmas morning. Besides cakes are easier to ice than fresh out of the oven cakes.) As for the icing, we took the 12 ozs. of sugar for a spin in the food processor to "superfine" it because the sugar out of the package felt coarse to us. We were also careful to watch the shape of the bowl AB used over the 4 qt. pan as well as the amount of heat we applied to the water in the pan (a gentle simmer). Also watched how the egg whites looked on the end of the beater even running the timer. Perfect! Gonna' make the cake again for grandson Zach's birthday in April.
Disappointed
12/16/2007 at 09:03pm
User: joe from chesterfield, MO User Rating:
Followed this recipe to the letter. Alton is losing his mind in elaborate preparations. Next, he'll synthesize his own sugar and flour from agricultural sources in the backyard. I think the basic recipe has liquid/dry ratio flaws. Produces an overly sweet end product. Do like the frosting technique though.
Keeping him happy
12/07/2007 at 01:08am
User: Frank from Renton, WA User Rating:
I have tried alot of sweet receipies this one takes the cake. The first ever to be asked to be made again.
Finally!
11/24/2007 at 02:07pm
User: Sherry from Loves Park, IL User Rating:
I finally found a coconut cake receipe that reminded me of my mom's cake from when I was a child. I loved it!
Wonderful cake!!
10/20/2007 at 10:33am
User: Anonymous User Rating:
Take a lot of time but so worth it. It's the perfect cake, not too sweet with just the right amount of coconut flavor. We loved it!
Perfect!!!
08/20/2007 at 11:53am
User: Anonymous User Rating:
This cake is always a hit. My first "test cake" was devoured by 2 people within 24 hours. It is beautiful to look at, so fluffy and white. It has a great combination of textures and is something different than the usual cake. Give yourself a couple days to do this as the cake tastes better on the second day. YUM!
Delicious cake, but not pretty
08/13/2007 at 12:59am
User: M from Portland, OR User Rating:
This cake has five star flavor, but for how much work goes into it, it should be more attractive. I made it exactly as written-- from the cracking of the coconuts (yes, you need a second for the coconut cream and milk) to frosting the cake, I followed the instructions precisely. The cake was wonderfully moist, and my frosting was thick, glossy, and was not absorbed into the cake. I suspect those who had this problem didn't beat the frosting in a double boiler for as long as the recipe specifies. My only gripe? It's just not the pretty white snowball I envisioned. The layers don't line up perfectly, so the cake has an unattractive edge. Experienced bakers (I wouldn't attempt this myself) should trim the edges so they're all flush with each other. It's not just my cake-- if you look at the one shown with the recipe, it's the same way. CAVEAT: As delicious as this cake is, it won't stay moist forever in the fridge. I recommend making it in the morning and letting it set for a few hours, but I wouldn't make it a full day ahead if you want it at its best when you serve it.
Glorious
08/07/2007 at 01:43pm
User: ANDY from Santa Cruz, CA User Rating:
No matter how easy Alton makes it look, I'm still awful dealing with coconuts. But this one was worth all the work. Frosting: the heat is probably optional... it's probably just to cook the egg whites enough so there isn't any raw egg in the cake. I whipped the frosting over a double-boiler without any trouble. The longer I beat the frosting, the thicker it got.
Classic Coconut Cake Rocks
08/05/2007 at 05:19pm
User: Anonymous User Rating:
All my life I have loved coconut, and yet every coconut cake i have ever had was disappointing. Until I tried This recipe. Yum Yum Yum the only thing you can do to make this better is a lovely cup of tea and a cool night and a warm blanket. you have to try it.
Fantastic!!!
08/05/2007 at 04:50pm
User: Anonymous User Rating:
This cake is just woderful! It is actually very easy, and although it does take some time, it is time well spent! I made it for a party I went to and people just raved about it. Everyone was very impressed about the fresh coconut and all of the prep work involved. This is on my "exceptional" dessert list and it will be the only coconut cake I ever make in the future. Well done, AB!!!
Coconut Cake Revival
07/31/2007 at 06:01pm
User: Anonymous User Rating:
Frosting tip: wipped eggs and sugar with the cream of tartar with a electrical mixer ones you have the fluffy frosting add everything else. Do not use heat at all. Try it
Yummy
07/31/2007 at 10:33am
User: RICHARD from Tolland, CT User Rating:
This recipe is well worth the effort. Tons of coconut flavor throughout the cake. After working with the whole coconuts, I don't think I can ever go back to to the bagged stuff again.
Please help on the frosting!!
07/30/2007 at 01:06am
User: Anonymous User Rating:
The cake recipe is fantastic. Perfect. However I followed the frosting recipe to the T with three different batches and kept coming up with the same results. More of a glaze or icing that had the consistency of Elmers glue (not the creamy, spreadable texture in the show). It tasted great but it was very runny and didn't cover the cake like a frosting. By the next morning all the frosting had been absorbed by the cake and you could see the brown color of the cake behind the grated coconut. Someone else seemed to have this same problem. Does anyone have any advice.
Old-time home-made goodness
07/28/2007 at 08:54pm
User: Bryan from Pace, FL User Rating:
It seemed like this cake took half a day to do properly, but oh, the rewards! The fresh coconut added to both the cake and the frosting. Be sure to work your frosting on as quickly as possible, since it tends to set rapidly. Wonderful flavor cake, beautiful, not difficult to make.
Best Cake Ever!
07/24/2007 at 10:42am
User: Jessica from Charlotte, NC User Rating:
I made this for my husband who loves coconut cake. Went through every step just as in the show and it turned out perfect! Not one of Alton's recipes have let me down. Now I'm a fan of coconut cake too - at least this recipe. The power of science can be so yummy!
It is difficult to make , but soooo worth it!
07/22/2007 at 11:07pm
User: karen from chicago, IL User Rating:
Cracking the coconuts was REALLY hard work and we did bake them in the oven as Alton did. We even extended the baking time and still it did not crack. We decided to stop baking fearing the coconut would end up being cook. We made the coconut extract, cream, milk and everything else exactly the way we saw on the show. The cake looked exactly like the one on the show. We put it in the fridge for a couple of hours before our guests arrived. When ready to serve, we pulled the cake from the fridge and to our shock the frosting had been completely absorbed by the cake. There was literally no frosting on the cake, it was a cake covered in coconut but no frosting! However, the cake was delicious and very moist. Will make again, but for a VERY SPECIAL occasion(too much work) and a different recipe for the frosting(preferably one that will stay on the cake).
Yum
07/22/2007 at 06:50pm
User: Anonymous User Rating:
Fantastic. Worth the effort for a special event or rainy day. Thought it needed a little more frosting, however. If you can't find coconut milk or cream, Alton provides the recipe on his show about this cake. However, it makes the process longer. Try an online food store.
HELP!!!
07/21/2007 at 10:51pm
User: Anonymous User Rating:
The recipe looks great but where do you get fresh coconut milk and cream or maybe I should ask how do you make it????
The best ever
07/17/2007 at 11:07am
User: Anonymous User Rating:
Coconut cake is my favorite food. But it must always be fresh and moist. This recipe is just that. Thank you so much for giving me a recipe that helps me to make my favorite cake the way my grandmother use to.
Awesome cake!
07/16/2007 at 08:08pm
User: Gustavo from Issaquah, WA User Rating:
I was crazy enough to do it the hard way, opening the coconut, etc.. It was a good experience, but I'm not doing that again. :-) Anyway, the cake is to die for. Not very sweet, and a lot of coconut flavor.
Best Ever Coconut Cake
07/16/2007 at 07:44pm
User: Alex from Dayton, OH User Rating:
The cake was a pain to make but worth every hour. I made it for my mom's 50th birthday and everyone loved it. It is one of my all time favorite cakes.
Worth the work!!
07/13/2007 at 01:19pm
User: Anonymous User Rating:
I was inspired to make this recipe after watching another personality on Food Network make a cake with vanilla cake mix, bagged coconut, tapioca pudding, and blueberries. The taste of Alton's cake is soooo worth the effort required!! To the reviewer from UT I would suggest Googling "high altitude baking" and adjusting the recipe for her altitude. Good Luck!
Not good eats for high altitude
07/12/2007 at 10:47pm
User: THERESA from Hyrum, UT User Rating:
I have made this cake twice and both times it has fallen in the middle, I dont know if it is the altitude or what,but I have been disapointed with it. I used my food scale to weight the ingred. and followed the directions. I will try 1 more time and hope it comes out. Any Suggestions?
Yummm
07/11/2007 at 08:17pm
User: Anonymous User Rating:
This cake is sooo good...a little time consuming to make and I used canned coconut milk, cream, and water because I did not have enough time...but it still turned out yummy! My dad craves this every once in a while and said he hasn't found one as good as his mother's recipe but when he tried this he thought I had found out his mom's recipe! Worth the work!
heavenly coconut cake
07/10/2007 at 04:51am
User: Trudy from Charles city, IA User Rating:
The taste is fantastic just wish it took a little less time to make
cocolicioius
07/09/2007 at 11:13am
User: DAVID from Denver, CO User Rating:
Oh yeah - this is what I'm talking about. Yes, it is a huge pain in the you know what to make but worth it. Fresh coconut beats the bagged stuff any day. Mom used to make this when I was a kid (my favorite birthday cake.) Try it with lemon curd with fresh pineapple as a filling and it takes it way over the top.