This was an amazing cake. I made this for father's day since my dad (and entire family) loves coconut flavored anything. I made a few minor changes to the stated recipe. To the cake mix: I used 2 whole eggs and one egg white, added an 2 TSP of coconut extract, and substituted coconut milk for the water, just to add extra coconut flavor. I used the entire milk mixture, and let it sit for two days before frosting with a coconut whipped cream that I came up with: 3 TBLS powdered sugar, 2 TSP of coconut extract, and 1 TSP vanilla to one cup of whipped heavy cream. It was the perfect amount of "icing" for a 9x13 cake. We don't like the texture of shredded coconut, so I left that out, and didn't feel like the cake was missing a thing.

Reviewed On: Jul. 2, 2009