"This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast." — dannis
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butter, room temperature
eggs, room temperature
buttermilk, room temperature
I hate coconut, but I wanted to make this cake for a friend. I am puzzled by the reviews that said they had a hard time getting cake out of pan? The one seasoned baker said the cake needed soda. Why did the majority of the cakes turn out perfectly (mine included)? Did they use buttermilk that was lowfat? Coconut not mixed in well? (I added mine to the flour mixture). Sugar and butter not mixed long enough??? According to my friend and my family, it came out moist and wonderful. Anyone have an idea?
I think that this recipe has the potential to be really great but its missing something. I bake all the time and I was very sad when my cake didn't rise. It was very packy and like others the top cooked first and it was hard to get out of the pan and had this greasy texture to it. After searching high and low for a coconut cake and consulting with other baking friends I think that baking soda is what is missing. Will try again in the future.
A great, moist coconut cake, it made a big hit at work. I read member comments and modified the original by reducing sugar to 1 1/2 cups, and also added a box of vanilla instant pudding, 1 tspn of vanilla extract (in addition to the coconut), 1 tspn of baking soda, and a small can of (drained) crushed pineapple. It was done in 50 minutes, and came out of the pan perfectly. I glazed it with warmed (microwaved) cream cheese packaged icing, then topped it with coconut flakes. Yummy!
Wow! I made this cake at home for my Easter dinner. I drove 230 miles with it in the backseat of the car. It was easy to pack and everyone loved it. I didn't put any frosting on it, but I did change a few things. I used cake flour, I put the flake coconut in the food processor for a minute, and I used coconut milk. Did I get a piece of cake? No, I just enjoyed everyone telling me what a wonderful cook I am. Thanks Dannis!
Great flavor, Dannis. The ladies at my church luncheon really went nuts over this cake. I added a 3.5 ounce box of instant coconut pudding to the mix, and whirled the coconut in my food processor to avoid the "chunkiness" of the coconut. It made for a luscious flavor and texture. Thanks for sharing.
This is too sweet for us! I have to cut down the sugar to three quarter cup but I'm using sweetened flaked coconut, otherwise this cake is truly very very good, moist and delicious! Worth trying!
I loved this cake! I was happy to find a coconut cake that didn't require a mix! I cut the sugar by 1/3 cup. I made it in two 9" rounds and it made a beautiful layer cake. A couple of things to keep in mind - this cake is dense - but so delicious. Another thing, you really do need to grease your pan(s) well. One of my layers came apart, so I did some restructuring. The pan that I greased really well came out perfectly. I got so many compliments on this cake - thanks for a great recipe!
I love this recipe, since I found it, I have made more than I can count. I always take at least two to work and leave one at home. I add vanilla extract, sometimes half teaspoon more coconut extract or pina colada flavoring,fold crushed or chunk pineapple into the batter, and BAM! Then, use a rum glaze and oh boy! I have joined the health club because of this cake, oh yeah, I cut out the flakes for those who don't like them and it is still wonderful, moist. I am trying to make a perfect chocolate rendition because it is so moist and tender!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 176
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