Recipe by 4eversmiling
"This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake."
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unsweetened shredded coconut
1 (14 ounce) can
Really moist with great coconut flavor, made muffin with 1//2recipe, 2 tbles more coconut milk.and a sprinkle of coconut on top. A big hit!
I made this for a Birthday Party everyone just loved it. Everyone wanted the recipe so forwarded it along. And I am sure it will not stop there this is the best coconut cake I ever tasted and followed the recipe excately.
I was hesitant to use so much baking powder but followed the recipe anyway. I am glad that I did! I am making a vanilla browned butter glaze for this and will top with toasted coconut. I added 1 tsp vanilla to the batter for contrast.
Fantastic recipe! I made it in a Bundt pan out of preference and adjusted bake temp and time to 325 for 45 minutes. So moist and a lovely flavor! I also added a chocolate glaze (http://m.allrecipes.com/recipe/8236/satiny-chocolate-glaze), which complemented the coconut flavor nicely. I'll be making this one again!
Delicious moist coconut cake. Thank you for this cake recipe.
Oh my goodness I can't believe how moist this cake is! Mouthwatering! I added raisins and a little cherry brandy with a little extra butter. This will be my Sunday staple!
Wow! absolutely easy and delicious. Made it for Mother's day and all the mothers wanted the recipe.
oops I used mashed banana instead of shredded coconut that I don't have. And I made twice already. Thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Coconut Milk Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 131
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