This moist, 2-layer Coconut Layer Cake is worthy of any special occasion. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the cake, it makes a striking presentation.
The video doesn't match the recipe direction as far as beating egg whites and folding in at end ???
I am using a box cake mix and my own icing ,to try an lower the cal..and fat!
This cake is not too sweet and while it is heavy when assembled, the cake part is not too dense. The icing recipe makes way too much, you could get away with making a generous 1/2 portion, for the 8 cups of confectioners sugar...use 4 and you can thin with any leftover coconut milk as needed. I baked it for a co-worker's birthday and it was well received.
Followed the directions to a T and didn't substitute anything and can't understand why my cake was solid as a rock. Also, how come no one mentioned the frosting asks for way too much butter and confectioner's sugar? I stopped at half of what sugar it called for and it was wayyyyy too sweet then. Was there an edited version I missed somewhere? Anyway, if I decide to attempt this in the future, there will be a ton of changes but I will most probably just try another recipe.
I made this cake for the holidays,and it is the best cake by far.I tinted the coconut red for Christmas and saved a little of the icing for tinting green for leaves and red for holly berries made swirls with star tip and piped leaves and three red berries on top of the rosetts. The cake was very moist and lite and the frosting tasted so good.everone raved about this cake.
this cake was so moist and delicious that when i turned around the whole thing was gone! stuffed into to-go bin's and bellies! kids love it too!
I tweeked the cake by using box cake mix and the icing for the cake is great, so I rate this cake as high as I can.