My fiancee, the coconut lover, gives this five stars. This turned out beautiful: incredibly moist with a lovely light coconut flavor, but not too sweet. It baked perfectly in the oven in 30 minutes. I also had the dillema of not being able to find coconut cream, so I mixed together half a can of the sweetened condensed milk and a full can of coconut milk for the cream, and I made sure I only poked holes halfway through the cake. It took me a long time to whip the cream to the right consistency, but the end result was worth it. Added a bit of coconut extract to it and only half the sugar. I made it on a Wednesday night and it sat in the refrigerator until Friday night when I made the frosting, so everyone is right about it being better eating it cold and after letting it sit for a day or two before eating. Thanks for the great recipe!
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My fiancee, the coconut lover, gives this five stars. This turned out beautiful: incredibly...