Coconut Cake

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Excellent version of a southern favorite I grew up with. I made one change to the recipe...I used coconut milk in lieu of white milk. Toooo die for.

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I made this for a large party so to make more servings, I split the cake batter between two two parchment-lined cookie sheets for 20 mins. Once cooled, I cut each sheet of cake into two pieces, and stacked the cake into 4 layers. The frosting recipe was ample for the three layers, plus an all-over slathering. Based on other reviews, I increased the vanilla for the cake to 2 tsp. and decreased the almond extract to 1tsp. I added 1 tsp. of orange rind to the frosting to add an extra layer of flavor. The cake was dense, rich and fantastic.

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Wow! Great cake. Made this cake for my sister's student helper (who requested a coconut cake. Made a 2-layer 6" cake, and 24 cupcakes. Cake was so good, my mom requested for her potluck 2 days later. I made a 2-layer 9" cake for my mom. I used Coconut Extract instead of Almond Extract for both cakes. I didn't have extra eggs on the first cake, so I used 8 large eggs instead Here's some advice. Whenever baking a cake..never assume your oven temperature is the same as the next person. Check your cake, your nose can usually tell you when it's almost done - at minute 25 I was watching my cake like a hawk. My 9" cake was done by 30 minutes. Also, this is one time I can say I love my Kitchen Aid Stand Mixer.

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i followed the recipe as close as possible, but i don't know where i went wrong because the cake did not come out sweet like a regular cake. i'm not sure if the ratio between the flour and sugar affected the sweetness. if anyone has any suggestions please help. i think ina garten "barefoot contessa" is a great cook, baker and entertainer.

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I wish I could upload a picture of this cake. It was beautiful! Coconut cake is my husbands favorite so I made this for him as his Fathers' Day cake. He said of all the coconut cakes he has ever had, this was by far the best one EVER! With the exception of the lemon custard filling I added, I followed this recipe to the letter. I usually find something that change in a recipe, but not this one. It was perfect just the way it is written. It is not one of those run-of-the-mill Betty Crocker cakes. This cake has texture. It was very moist and just delicious.
A small note, the frosting recipe makes a boat load. I was able to use the remaining frosting to top 20 cupcakes. You might want to half the recipe for the cake only.
This recipe is a keeper for sure. I'm sorry davejostef that you didn't have good luck with it. I agree Pico, this is definitely a 5 star recipe.
Thank you, Ina for another wonderful recipe!

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When I was reading all the bad reviews I had my doubts about this cake, but you got to trust me when I say that this cake is a winner this cake really deserves 5 stars, it´s unfair that only has 4 because it´s a truly 5 star dessert. The cake is moist, I reduced the amount of almond flavor and that makes a great flavor, because it´s not overpowering but it gives its flavor and makes the cake better, no one will notice the almond but at the end turns out in something fantastic in every bite. The frosting is great too but you have to make half of the one given because the one that is written is really too much but don't let that concerns you.
THIS CAKE IS A KEEPER!

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This was fantastic for cup cakes. The recipe made 28 cup cakes and I only needed to make a half batch of the frosting (of which I only used half. Each cup cake plus frosting was 285 calories making portion control do-able. In the recipe I used coconut extract in the cake and the frosting instead of the almond extract as other reviewers recommend. I also substituted skim milk and Eggbeaters in the cake recipe. For the coconut topping, I toasted the amount listed in the recipe to add a bit of texture; however, I only ended up using about half of it. My co-workers and those of my husband LOVED them. Even people who are not fans of coconut enjoyed them. I am already being bugged to make another batch.

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This cake was everything I thought that it would be and much more. I made it for my sister's birthday since it was a special request of hers. I especially loved the nutty flavors and the texture of the cake. Highly recommended!

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I made this for a family birthday...and never been a great baker. It was easy and came out delicious! I baked it the night before and frosted it...it kept in the refrigerator overnifht and was moist, delicious, and beautiful. Okay...not as many presentation points as Ina, but I can work on that. Thank you!

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A friend of mine brought this cake for my birthday last night and it was without a doubt the best birthday cake I have ever had. So moist and flavorful. I will definately make it myself.