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".
1728 people marked it a Favorite, 863 people marked it a TryYield: 10 Ready in 1 hour
Stresseddessert , 5 years agoMust try! Very tasty, buttery coconutty. Mmm
chefhoward76 , 5 years agoThis is a GREAT cake! I cut parchment paper to fit the bottoms of the cake pans and greased the pans with shortening before and after lining with the paper, then dusted with flour. I sifted the dry ingredients together twice, used very fresh eggs, and a 50/50 mixture of fresh grated and sweetened shredded coconut. A bit of work, possibly. A delicious cake, absolutely!
LoraP , 5 years agoImpressive looking? You bet. As easy to make as most suggested? Not really. While this is certainly the ultimate of coconut cakes, I spent quite a bit of time putting it together. It was probably because I had never made sugar syrup before, but I ended up having to make two batches of the boiled sugar because I apparently overcooked the first batch. The cakes layers were easy to make and the batter was quite rich and yummy (I know, raw eggs are not safe but I had to sneak a taste). The final result was an beautiful cake that I am proud to donate to a charity auction. Sadly, I won't have a chance to taste it, but I plan on making it for a dinner party where I can treat myself to a slice....or two. (I have a photo of the cake that I'd like to publish.)
cathy.olson , 5 years agonice coconut flavor and not too sweet
Angelett , 6 years agoThis 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 , 6 years agoWe 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 , 7 years agoThis 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.]