Jamie's Coconut Cake

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This cake was easy to make and tasted wonderful!!! I used a different frosting but I'm going to try it as written. I made tihs one Easter, as a bunny cake, the kids loved it!!!

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This cake is super delicious!After reading some of the comments, I did reduce the sugar in the frosting by 1/2 cup. I also didn't go the whole 7 minutes because I got tired. However, I did for about 4 minutes and it turned out good. I let the frosting cool down a bit and it thickened enough to spread it. As for the cake, it was very moist and came out in one piece. I followed this part of the recipe without making any modifications. I do absolutely recommend it this recipe. I think next time I might try toasted coconut. Yum!

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I am disappointed. Today is my son's 15th birthday and he wanted this cake. I've bake for 40 years and never had this kind of trouble. The cake is yummy. It stuck to the cake pans and one layer came out in crumbs. I'll use parchment paper next time. The icing is a disaster. It is a surgery soup. Bottom line: Cake and "filling" are good. Use parchment paper or wased paper in your cake pans and use a different frosting recipe.

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Okay, this was a very difficult cake for me to make. It seemed like it took forever! The only problem I had with it was the 7-minute icing. I have never made this type of icing and just going by her directions it didn't come out right. My icing was grainy for the end result, although it did have a nice flavor. The cake and everything taste good, it was just the grainy icing that was the downfall. I didn't allow my husband to bring it to his work Christmas potluck. I wish there were better instructions for the icing, because it wasn't easy.

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I just put the freshly baked, filled and frosted cake in the fridge to sit for three days. Works great in that you can bake ahead for a party, which is what I've done. I am not a baker, so the fact that the 3 lay cake came out looking great is a big deal! The cake seems moist, not dense like a few other posters commented. I used self rising flour as indicated. I followed one posters comment and slightly less sugar to the frosting, since the delicious filling is already very sweet. I thus also slightly reduced the water in the frosting recipe. Oh, I also added a whole cup of frosting, instead of 1/2 cup, as a poster suggested. The frosting came out great and I had no problem spreading it and keeping it on the sides of the cake. I had no problem putting the coconut all around the cake. Now, we just have to wait and see how it tastes. I have high hopes since the frosting and filling taste delicious!

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I have baked this cake & it is Awesome. The filling was devine.

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I made this cake for Easter and by mistake used regular flour instead of self rising and did not realize it until the next day so I was a little worried. Not to worry it was delicious. I read that you should make it ahead of time so I made it Friday night and it was so moist.The best part was the almond extract I added to the cake batter. I tinted the coconut bright pink for the outside of the cake and it was very cute. Also brought the leftovers to work and everyone raved about it.

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Fabulous taste and moisture. This will always be my "go to cake" when I want to wow 'em!

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This coconut cake came out looking GORGEOUS. It was big and snow white. If you leave it on the kitchen counter it is impossible to avoid digging in. I love Paula's desserts. I thought this was a great basic cake to have on file. The 1-2-3-4 cake recipe is so easy to remember and it tasted really good.

My mother thought the filling made it a little mushy in the center. I've made this cake several times now and just modified the filling. I made it for a birthday occastion and filled it with strawberry jam and sliced bananas in the center which was delicious.

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the first time I made it was easy and great!