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Jamie's Coconut Cake Recipe

Jamie's Coconut Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 21-30 of 142

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  • on May 20, 2011

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    When I ate this cake I thought I had died and gone to heaven. Nuff said.

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  • on May 13, 2011

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    This is absolutely the best coconut cake that I have ever tasted. I tried it for the first time for Easter 2011. Even my son, who does not even eat coconut loved this cake. I am making it for the second time for a surprise for my in-laws. The only thing that I did differently was to add lemon zest. Easy to follow directions and the best end results. No cook could ask for more.

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  • on May 12, 2011

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    HELP!
    I have not made this cake yet but would like to. I watched the dvd with Paula and have a question. In the dvd she says after poking the holes in each layer and adding the 1st frosting to let it set in the refrigerator for 3 DAYS?? I don't see that in the recipe, Is that right? Thank you!

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  • on April 22, 2011

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    So good! A lot of steps but simple. Making it again for Easter! Thanks Paula!

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  • on April 08, 2011

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    I thought that this cake was really moist and tasty. Not hard to make. BUT it does take some time but worth every minute

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  • on March 25, 2011

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    My 8 yr old loves this cake. She's even asked me to make it as her birthday cake. When I've made this cake...there is Never any left overs. It's simply delicious!

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  • on March 14, 2011

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    My family really enjoyed it! :

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  • on February 27, 2011

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    Great Cake. Many rave reviews.

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  • on February 21, 2011

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    I followed all the directions ..... Frosting was WAY TO SWEET!! CUT BACK ON SUGAR IN ICING!! Only needed 2 cake pans, not 3. Make sure the holes you make in the cake are large enough for the filling to drip through. (I used a wooden chopstick & the filling sat on top of the cake. I found it hard to ice the cake with the filling on the top layer. The filling was Very Good!! While the frosting makes the cake look very pretty, even without the shredded coconut on top, the filling is all that's really needed for flavor and sweetness. The cake was dry but had a good flavor.

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  • on February 13, 2011

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    This cake was one of the best I've ever made. It was gone within a 24 hour period. The icing was a little tricky to spread because the consistency was a little loose - probably my fault. I'll pay extra attention the next time I make the icing. It was so tasty, but I had alot left over...I felt guilty throwing it out.

    The cake was wonderfully moist - I had been worried because of the other 'dry' reviews. I was also nervous about using the coconut milk, but it was wonderful. I followed the recipe with exception of the flour type because I only had White Lilly all-purpose. I had to add 1 tablespoon of baking powder - usually, I'd never have the confidence to adjust a recipe, but the same cake recipe was in an old copy of Southern Living in a Lemon-Coconut cake recipe.

    I had 3 guests over for dinner and they couldn't stop talking about it. This one is a keeper - I just need to master the icing.

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