I made this cake for Easter last year and it got such rave reviews that I made it on Easter again this year, much to the delight of my family. The frosting is so light and delicious - don't be deterred if it looks complicated - it's really not and it's totally worth it. The cake is light and flavorful, but the coconut flavor is very subtle. Warning - do not make this cake during humid months. I made it in July for a friend's birthday and although the cake was delicious, the frosting basically disintigrated.
The cake wasn't what I thought it would be. It was good but needed more covonut flavor for me. I couldn't find coconut flour. The icing lacked flavor also but whipped up nicely. The filling was wonderful.
I loved this cake! I made it for my bday and will make again for sure! The toasted coconut really made the cake! The raspberry filling was super easy to make. Because I thought the frosting looked too complicated for me to make in the time I had, I bought the can of white fluffy frosting. Since that has so many more calories and fat than the recipe frosting, I did some tweaking to the cake. I used applesauce instead of canola oil, and splenda baking blend for the sugar in the cake. I use Pure Via baking for the sugar in the filling. The cake was a little less fluffy b/c of my sub. So, in the future I will plan more time to make the frosting instead of buying, and making the cake as written. That said, I still loved it!!
I made this for my sister's birthday. I only made 2 layers and probably could have halved the filling because I had a lot left over. I also bought the icing (white) instead of making it. It came out really good! My sister said she wouldn't want it every birthday but maybe every other! I wasn't able to get the coconut flour at my store so I do wonder how much of a difference that made.
I made this cake for my mother-in-law and you'll absolutely love it if you appreciate a light and moist cake.
Made this cake for Christmas. Wanted a festive cake that could actually be eaten after a big dinner. This was a perfect alternative to some 1,000 calorie/slice cakes I found similar recipes for. It was quite flavorful and relatively easy to make - especially since I cheated a little and used canned fluffy white frosting. As noted, the coconut flour is just enough to give some flavor without that being the dominant flavor. Will definitely make again.
This cake is wonderful. I had my doubts about the cake before I baked it because the batter became very very thick and started to seem chunky-I almost threw it out it looked so awful...but I went ahead and baked it and was pleasantly surprised at how well it turned out. I didnt have coconut water so I used lite coconut milk instead and I didnt want a 3 layer cake so I made the cake in 2- 9 inch pans and used the leftover batter to make several muffins in a jumbo muffin pan. I cant speak on the icing or filling yet as I have only tasted the cakes but Im sure the cakes would be great with any icing you wanted to use. I plan to make my filling with blackberries instead.