Perfect! I did tweak the recipe just a bit, based on others' comments. I cut back on the sugar, to about two-and-a-half cups. Also, I used two tsps of coconut extract (although I feared a too-artificial taste). Finally, I sprinkled some of the coconut into the greased (not floured) non-stick bundt pan. This last step seemed to create a more "crispy" topping once the cake came (easily) out of the pan. Cake was great -- very moist, "heavy" in a nice poundcake way, and kept very well for several days. Excellent! Will make again!
Was this review helpful?
2 users found this review helpful
Perfect! I did tweak the recipe just a bit, based on others' comments. I cut back on the...