Coconut Cake

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I made this cake into cupcakes last night and they were incredible, very moist. I used coconut extract instead of almond extract because the almond was just to overpowering for this cake. I used 1 cup of coconut milk instead of regular milk and that added even more flavor. When it came to the frosting I toasted the sweetened coconut, Amazing!

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Glad I read the reviews and comments! I discovered I was out of almond extract and wasn't sure how it would be. Used coconut extract instead and it turned out amazing! Made it for a friends 90th birthday. She has always made coconut cakes, so the pressure was on! She loved it! Yeah!

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Mom loved this cake for Mother's Day. Also, I love making this cake, very dense and buttery. However, I agree with a previous review, I would use Coconut or even Pineapple extract instead of Almond. Almond was too strong inside this cake. Now I have a new cake added to my arsenal and I made this cake from my wheelchair, impressed everyone.

Thanks Ina.

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Out of curiosity has anybody tried using coconut milk instead of regular milk?

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This cake is good, but if you're a coconut lover like me, I'd recommend using coconut extract instead of almond extract. I love pure coconut flavor and the almond extract makes it taste like an amaretto cake.

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This is one of my two favorite cake recipes. It's super-moist, beautiful, and even people who don't like coconut love it. Always a huge hit.

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Always get rave reviews when I make this one. It looks impressive too! It's always moist and dense...don't know how it couldn't turn it moist when the directions are followed. Yes, it makes a lot of frosting, but then you aren't scrimping to get the whole thing covered and we always find something else to do with the extra...who could complain about extra frosting???

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In reading other reviews, I just have to wonder what equipment that other bakers are using because I would say that if anything, my cake has been really moist. This cake totally rocks! While I am sure that it is not low in calories, if you are going to eat dessert, who cares? I can't imagine using anything but my stand mixer to make this cake. I use one teaspoon of almond extract because the first cake I made was a little too almondy for my taste and instead of the milk, I used buttermilk because I had some that I wanted to use up. Also the poster who said that there was too much icing is right. I am making half this time to see what happens with it. If you follow the directions in the creaming of the butter and the additions of ingredients though, I just can't imagine why the end product would be dry. It's an amazing cake and as always, it just makes me want to visit with Ina and having a cooking afternoon! :

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This cake is delicious! I give it four stars because the almond extract overpowers the coconut flavor, therefore the cake has an Amaretto flavor to it. When my boyfriend tasted it he said, that tastes like a cookie! It is rich and dense and soooooo good. If you want more of a coconut flavor, I would suggest adding coconut extract into the batter instead of the almond extact. Me personally, I am an almond fan so I love the flavor!

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I have used this recipe several times.I have made some changes.I seperate the eggs,and after all dry ingredients have been added I fold in the stif beaten egg whites. I also use unsweetned coconut milk in place of regular milk and I always toast the coconut before I add it to the cake. I sometime drizzle coconut rum over the hot layers when they come from the oven.This has proven a favorite for several of my regular customers. This also make great cupcakes.