this was my first big baking project and it turned out perfect! i actually ended up doing 2 layers instead of 3. it was exactley like the picture only shorter, and very tastey!
Coconut Cake with Buttercream Frosting
amywoo Posted: 01/28/09
LindaKBC Posted: 03/28/10
Made this for a birthday celebration thinking it would be a beautiful spring vision. The cake is delicious, just sweet enough. I added coconut extract in place of the butter but it seems to work. The cake has a very nice texture. I gave it only 2 stars because the frosting was a disaster. It never really obtained the stiff peaks and then got thinner and less fluffy as the recipe progressed. I did frost the cake with it because the taste was wonderful and I was on a deadline. Lots of toasted coconut later it didn't look too bad. I would like to try it again once I research what can be done to get the eggwhites a different consistency.
dask109 Posted: 01/30/11
This is the best cake I have ever tasted. The cake was buttery, and the icing was fluffy and perfectly sweet. The recipe was easy to follow. The only change I made was regarding the light coconut milk. My store doesn't stock the light version so I used 2/4 coconut milk and 1/4 cup coconut water. The icing was thinner than the butter cream icing I normally use to frost cakes. However it covered the cake well and stayed put.
DeputyDog Posted: 05/07/11
Made this cake for Mothers Day, the comments from the guests were worst cake ever, will never make again, it was dry...
dmarquez Posted: 01/02/12
Cake turned out well, but I agree--icing was a disaster. The hot sugar syrup cooked some of the egg white and the frosting never got thick. I tried it a second time, but same result. I was out of time, so just used what I had as a glaze. Tasted okay, but looked nothing like the picture. If I ever make again, will use another frosting recipe.
Avivale Posted: 05/26/12
This is a review for the buttercream only... Yes I got it to work and it's excellent, a little marshmallow-y from the meringue. The key phrase in the instructions is to cook the sugar "...until a candy thermometer registers 250°". At that point it has darkened and is nearly caramel. Quickly take it off the stove and pour it-- slowly-- into the egg whites which you have beaten till soft peaks (yes, do that first). Then just keep mixing and you end up with nice fluffy, lower-fat icing!