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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?