Servings: 16 to 24
This cake is for the coconut lovers out there. You know who you are. Be sure to use sweetened coconut cream, not coconut milk, in the cake and buttercream.
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Got a wow when serving this for xmas eve dessert.
No problem removing from the pan, but it took 10 minutes longer in the oven.
Fantastic coconut cake. Five stars because this recipe is easy (one bowl!) and delicious. The cake is light with a tender coconutty crumb and the frosting was really fluffy. The amount of frosting this recipe makes is a layer just as thick as the cake! I really enjoyed the one-bowl dessert feature in the magazine and I've since discovered Jessie Sheehan's blog where she has tons of great baking recipes.
I actually made this Gluten-Free yesterday for a friend's birthday. It came out pretty darned good.
The only "problem" I had was the process of taking it out of the pan to cool and then inverting it. I had breakage at that step. Why not leave it in the pan to frost it.
This cake turned out great - everybody loved it! I baked it for my honey's birthday picnic. Coconut is his favorite and other recipes just didn't measure up. Thank you
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