Jamie's Coconut Cake

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1. The filling was too runny, however, it is what made the cake really moist. 2. In the batter, filling and icing, I did substitute coconut milk for regular milk, not sure if it was worth the $4.50 price as it has such a faint coconut taste. I would probably use regular milk next time with coconut extract, or use a coconut flavored coffee creamer. 3. I did not use the 7 minute frosting, but I made my own basic powdered sugar icing and glaze with coconut extract and coconut milk, and shredded coconut. 4. The first night I made it, I thought it was a little low on the coconut flavor despite all the coconut in it. Then next day (today it smells so coconutty and has more coconut taste. I would like it to have even more coconut flavor, so I will be tinkering with the extracts. Will make this again with a few adjustments for my taste, thinking about adding a bit of chocolate drizzle and almonds for a Almond Joy taste...LOL

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This cake was moist and delicious! My family loves coconut cake and I thought I'd try a different recipe for Thanksgiving this year. I'm glad I chose this one. I thought the filling was going to be too runny, but it ended up making the cake moist and yummy. Will bake this one again!

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YUMMY! I printed this recipe in 2007 to make for a friend who loves coconut. I finally made it just a few days ago for his birthday, and it was well worth the four year wait. He loved it, I loved it, and everyone else loved it! I can't understand the few people who gave this recipe only one or two stars. Some said it was too sweet, or too dry, or too heavy, blah, blah, blah. This cake was perfect, and I won't wait four years to make it again!

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This cake was delicious!!!!! I have never had coconut cake in my life, but saw Paula make it on Rachael Ray the other day and thought it looked good. I made it for my sister-in-law 's Birthday and everybody loved it. The only thing I have to admit though, is that the first batch of cakes I made came out like crap. they burned even though I only cooked them for 25 minutes, and they came out lopsided, and dry. Long story short, I made another set of cakes and substituted one stick of the butter with half a cup of oil, that way it was moist yet still firm enough to soak up all that delicious filling. I also lowered the temp on my oven 25 degrees, raised the rack, and cooked the cakes for 20 minutes. My oven is just too efficient. also, don't be afraid to make the frosting. I was at first, but it was really cool and a great new go to frosting with practically no fat. Thanks Paula!

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the cake was moist and that is the first time i tried to bake. Because i dont bake at all.

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Very easy to make and very moist. One of the best Coconut cakes I ever had. This recipe is a keeper. Thanks Paula Deen

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this recipe gave me chills when i took a bite I LOVED IT Paula you rock!!!!!!!!!!!!!!!!!!!!

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This was one of the worst cakes I've ever tasted. I've baked all my life (59 years and everything about this cake was terrible. The cake itself was not tasty and too coarse. The filling was sour and the icing turns hard after the first day.

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Love this cake! It is moist and rich. Do not refrigerate, follow instructions to the T!

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This is a very dry cake. I'm an accomplished baker and was surprised by this very dry and crumbly texture. I like the idea of using coconut milk in the batter but more fat is needed to make this cake moist. I will either tinker with this recipe or find another one, but I certainly will not follow this recipe again. Very disappointing.