The first time I made this cake, I followed the recipe exactly with the exception on correcting the error on step 4 and only used 2 tbls butter to cook the coconut. The cake was good, but you have to double the up on the frosting to cover three layers and the frosting was extremely rich.
The second time I made a few changes and it turned out great! First off I went with a 13x9 sheet cake instead of layers. I toasted 2 cups of coconut on a cookie sheet for 10 minutes before adding it to the batter. I left out the walnuts, and went with 1/3 cup of oil instead of 1/4 cup. I used a regular white cake mix (not the butter recipe kind) instead of yellow and used 3 jumbo eggs. For the frosting, I went with two 8oz packages of cream cheese, but cut the sugar back to only 3 cups. That made a perfect amount to cover the cake and was still plenty sweet. You might want to microwave the cream cheese for about 30 seconds to get it nice and soft and easy to blend. Add the sugar a little bit at a time. It took 40 minutes at 350 degrees in a dark coated cake pan.
Everybody loved the cake. It disappeared in nothing flat! It was super moist and not too crumbly at all. I'll definitely make this one again.
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The first time I made this cake, I followed the recipe exactly with the exception on...