Double-Coconut Cake

  • jenng315 Posted: 03/08/10
    Worthy of a Special Occasion

    I made this for a friend who loves coconut but I made it more tropical with crushed pineapple between the layers. I also used store bought whipped frosting and added coconut extract. I ran out of time to make home made! Maybe next time I'll included a little spiced rum with the pineapple too. It was fantastic! If you try the pineapple filling...remember to drain the pineapple so it doesn't make your cake soggy and make a little rim of frosting on the first layer before you add the fruit.

  • Annelisa Posted: 01/01/09
    Worthy of a Special Occasion

    This is amazing! I added 2 tsp. coconut extract to the cake and used 1 tsp vanilla. I didn't have cake flour, so I used 2 c. all purpose and sifted it twice. I substituted applesauce for half the butter. I used only 1 1/2 c. sugar. Also, I used coconut cream cheese icing from CL, but I made 1 1/2 batches and used 4 oz ff cream cheese and 2 tblsp butter plus 1 tsp coconut extract per batch. I brought this to a party and everyone couldn't believe it was low fat! The only problem I had was with rising because the cake was fairly flat. However, everyone said they liked that the cake was somewhat dense. I advise using the coconut extract, otherwise this will not have a lot of coconut flavor.

  • Piseco3 Posted: 04/14/09
    Worthy of a Special Occasion

    I made this cake for Easter. The cake seemed a little dry and very dense. I thought it would've been lighter and fluffier.

  • osequin Posted: 01/24/10
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    This cake was fantastic! Everyone that ate it said it was delicious. I will definitely be making it again. I halved the recipe and only made one layer. I also substituted half on the butter for fat free vanilla yogurt. I also used all purpose flour instead of the cake flour. The only thing bad about this recipe was the frosting did not turn out at all. It was very runny. This is the frosting I used. With a wire wisk, wisk 4 oz softened cream cheese, add 1/2 c powdered sugar, 1/4 c milk, 1/4 t coconut extract. Mix. Then fold in 8 oz tub of Cool Whip Free. Frost cake then sprinkle with coconut. This frosting makes enough for a two layered cake.

  • Socorro1 Posted: 12/31/09
    Worthy of a Special Occasion

    My families new favorate cake! It is the most delicious cake I have ever tasted! Have had several requests for this cake since the first time I made it!

  • KateandChris Posted: 04/14/11
    Worthy of a Special Occasion

    This was great!!! My husband made it last year for my birthday and I requested it again for this year's. Even better if you just use regular coconut milk (instead of light), Yum!

  • Econcook Posted: 04/24/11
    Worthy of a Special Occasion

    Good, but labor intensive. I followed directions exactly, and ended up with a dense, but moist, cake. Used the other Fluffy icing recipe on this site, since others had trouble with this one. The other one requires a double-boiler, but it was not hard otherwise, and worked beautifully. Not a strong coconut flavor, but good.

  • janiegd Posted: 12/04/11
    Worthy of a Special Occasion

    This is my "go to" white cake. Perfect for birthdays. Love it!!

  • Momcookshealthy Posted: 01/09/12
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    made for Christmas - rave reviews!

  • MaryEliz Posted: 04/14/12
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    My daughter's go to birthday cake. Last year she made it for herself! I agree that adding coconut extract gives the cake a more intense flavor that would otherwise be lacking. I have also used coconut cream (from Trader Joe's) instead of coconut milk. The the frosting recipe has never worked for me so I use another from CL.

  • ausborne Posted: 04/08/12
    Worthy of a Special Occasion

    I love the look of this cake for Easter! I followed both the cake and frosting recipe as written except for using sifted regular flour with cornstarch in place of cake flour, and putting it in a 9x13 pan. The cake is very moist and flavorful and the frosting light and yummy. I scatter a few, small malted milk ball eggs on the top for a festive finish.

  • KatrinaH Posted: 07/03/12
    Worthy of a Special Occasion

    The recipe for the cakes themselves are great. I tried the frosting just once a few years back and it turned out gummy and just not good so I've changed that. I add a small amount of coconut extract into the cakes before baking. I then take fresh cream and whip it with powdered sugar and a little coconut and vanilla extract and use instead of frosting to layer and cover the outside of the cakes. I also cover the frosting with flaked coconut on the outside. YUMMMMY!

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