OK, I am an avid baker and married to a Brazilian, so I decided to make this and do the changes recommended after reading the reviews (1 3/4 c. flour, 1 1/2 c. sugar, 1 tsp vanilla & only 1/2 can of coconut milk). But, after making it, my baking instincts kicked in and I knew what changes it still needed. The 2nd time I made it, this is what I changed: I continued with the already mentioned changes, but I added 1/2 tsp table salt to the flour/baking powder mixture (without any salt, all baked goods lack a certain "zing" that makes all the other ingredients come to life). I also used 2 fresh oranges to make the juice and I added the zest of 1/2 an orange to the coconut milk/sweetened condensed milk mixture. That was a great, but not overwhelming, addition of orange flavor. I baked the cake in a 10 inch angel food pan for 35 minutes and after it cooled, I cut it in half along its "equator" with a serrated bread knife, so I could soak the bottom layer with the milk mixture and then replaced the top half and soaked again (as someone else had mentioned). I used a pastry brush to "lather" the sides with the milk mixture as well. I also lightly toasted the coconut, which was the typical sweetened shredded coconut, not flaked, but that was just because it was what I had on hand. Toasted coconut is always better than untoasted. This second time was absolutely perfect! I posted photos of the cake, whole, as well as cut open. The original photo is not this recipe.
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OK, I am an avid baker and married to a Brazilian, so I decided to make this and do the...