My husband found this recipe in the Dallas Morning News and insisted that I make it - he did help by "throwing" the coconut on the top and sides of the cake! It was well worth the effort. The article named it "The glamour queen of confections".
angelett ,This looks delicious, and I'm going to try it. I'm giving it 5 stars on looks alone. :) I love coconut! It's a beautiful cake! Thanks for sharing!
sgrishka ,We had this impressive cake for our Easter Brunch; it was nothing short of astounding! I didn't change a thing. The cake was moist, had fabulous taste and was well worth the effort that went into making it -- my family loved it.
beachbumette ,This recipe calls for the juice from a fresh coconut. I substituted canned, unsweeted coconut milk (cream), found in the Asian foods section of the grocery store. Be sure to shake it good and then stir it with a spoon to mix it well once it's open. The icing and coconut topping would also be great on a chocolate cake. [I posted this recipe.]