Jamie's Coconut Cake

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This cake is very moist and delicous. I followed the recipe exactly and had a perfect cake. I love the flavor.
Paula your the best!! This cake was not heavy at all...don't understand some of the reviews...?

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I haven?t baked a 3 tired cake in a while. One thing to remember about cakes is not to over bet the batter. That will make the cake tough. Measure exactly ? no Rachael Ray here. After reading some other suggestions, I added coconut extract to the cake and to the frosting, in addition to the vanilla ? it truly made a difference in taste. I put a timer on the frosting for just seven minutes and made sure the pan did not touch the boiling water. Be prepared for a longer prep time than suggested if you?re not a regular baker. A ?HIT? with everyone and worth the effort.

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The cake was too dense and heavy, the frosting was too sweet. It looked fabulous but sorry, this one is a dud. The last coconut cake I made was gone in no time; this one still had three quarters left at the end of the party. Even the kids who normally eat anything with sugar in it were not interested.

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im a coconut cake fanatic and i've always wanted to be able to make a beautiful 3 tiered cake on my own - this recipe has a lot of steps but its honestly not hard to follow and the end result looks beautiful and tastes amazing!

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First off, great cake!!! I came up with an idea for the filling....i picked a bunch of blackberries and put them in a strainer and set the strainer over a cup. I added a 1/2 cup of sugar over the berries and then mashed them and let the juice gather in the cup over night in the frig.....

When its time to make the filling, I added the berry juice to the filling mixture and it was great....turned out to be a coconut-blackberry cake.......

Bigg_dogg

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It adds very little flavor. It sounds like it would be a great substitution, but it was lacking. Extremely. Go with a tablespoon or two of coconut extract. Save the coconut milk for Thai recipes. And for fun I tried unsweetened coconut in the frosting just to try to cut down on the sugar a little and - don't bother with that either. The sweetened coconut in the familiar blue bag or can tastes so much better.

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I made this cake last year for Easter and it came out....AMAZING!!! I don't even like coconut but this was realllllly good. I followed the recipe exactly for the cake and the filling....I made the cake 3 days in advance and let it "marinate" with just the filling in between each layer and on top...then covered in my fridge... Then on the day of Easter, I frosted it with a ready-made white frosting from the grocery store (i.e. Betty Crocker, etc and then sprinkled the coconut shavings on top. I decorated it with jelly beans and peeps. :o Turned out really cute!!!! I'm writing a review now because I am making this cake again this year and needed to verify the ingredients since I'm doing my grocery shopping today! :

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Sorry Paula but you really failed on this one. The cake was extremely heavy with little flavor. The filling was even worse; had a sour disgusting flavor.

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I made this cake for a get together with my girlfriends and it was a big hit. I have to say, it really is moist and if you like coconut cake as I do, the flavors are wonderful. I think rum really enhances the flavor of coconut so instead of using 4 Tbs. of milk in the filling, I used 2 Tbs. milk and 2 Tbs. white rum (such as Bicardi. It was delicious! Also, I made the 7-minute frosting recipe and only wound up using half of it. It covered the cake completely; I think to use all of the frosting would be too much. This is a recipe when you want something impressive - it will not disappoint!

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This cake is better than the one my granny used to make, and she was born and raised in the South! It was so easy to make and beautiful when it was done. The 7 minute frosting in this recipe is the best there is for a coconut cake. I have only made 4 or 5 cakes from scratch before and was a littler nervous about this one, but it turned out perfectly.