I made this cake for my wife & she/we LOVED it! It is DELICIOUS! So moist!! Reminded us of consistency of really good & heavy banana bread. I'm a rookie baking so I followed the much appreciated tips other reviewers submitted. Here's what I did. I followed the recipe & measurements except as follows: I used 2 cups of cake flour (can't find any?? find recipe for it on side of a Argo corn starch container), 1 cup of pecans in batter rather than walnuts, no coconut in batter. For the icing I doubled the amount of cream cheese (16 oz total) & left the sugar & butter measurements the same (totally sweet enough still). Then I put the one cup of coconut & 1/4 cup of pecans on a flat pan on top rack of oven @ 400 degrees for less than 4 min (til the coconut JUST starts to brown). Then I put this on JUST the top of the icing on top of the cake only. I had the pure cream cheese icing on the sides of the cake. Beautiful, delicious! (I'm not a fan of coconut, but toasted I think it has a good flavor, esp w the pecans!)
I baked the cake for 25 min in 3- 9 inch pans sprayed w baking spray, then floured. I did toss the cakes in the freezer for 20 min to cool em down so I could hurry up & put icing on them.
My wife is a expert cook & I blew her socks off with this recipe! ;)
Was this review helpful?
2 users found this review helpful
I made this cake for my wife & she/we LOVED it! It is DELICIOUS! So moist!! Reminded us of...