This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.
I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: By following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, or chocolate buttercream. Add raspberry cake filling between the layers or drizzle salted caramel on top! With so many ways to customize, this coconut cake is always a crowd-favorite when looking for Easter dessert ideas.
Coconut Cake Video Tutorial
This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite and is sure to be one of your favorite spring dessert recipes and Easter brunch recipes. Talk about a show stopper!
How to Make Coconut Cake
I adapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, espresso cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.
Your coconut cake journey begins with two mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and sweetened shredded/flaked coconut. That’s it! Your coconut cake batter is ready to bake.
Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter, and remember that room temperature is cooler than you think.
Another tip: Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
Use These 6 Power Ingredients
Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.
- Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. We use whole eggs in my coconut Easter cake which is much more dense, like a pound cake. To keep this coconut cake light and fluffy, use only egg whites. We’ll add the moisture back in with sour cream.
- Sour Cream: The moist maker! This cake melts in your mouth.
- Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use the refrigerated coconut milk beverage that comes in a carton, because the two are very different.
- Sweetened Shredded Coconut: I recommend using sweetened shredded coconut, also called sweetened flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.
Coconut Cream Cheese Buttercream Frosting
What do you love about vanilla buttercream? It’s buttery, sweet, and smooth.
And what about cream cheese frosting? It’s creamy, silky, and tangy.
Let’s combine the two, then add coconut milk and coconut extract. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)
If you prefer a non-cream cheese option, use my vanilla buttercream instead—use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
How to Frost a Layer Cake
Alright, let’s do this.
- Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!
- If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.
- Choose a serving plate, cake turntable, or cake stand. Here is the cake stand I use in these pictures!
- Place the bottom layer on the cake stand. Using an icing spatula, spread 1 and 1/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.
- Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.
- Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
- Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.
- Divide the remaining frosting in half. (Just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.
- Wipe any excess frosting off of the cake stand.
You can watch me decorate this coconut cake in the video tutorial above. Don’t stress; if you take your time and make sure the cake layers are totally straight, you’re all set.
But I Don’t Want to
Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.
What About the Buttercream Roses?
Let’s give my assistant, Stephanie, a round of applause. This was her first time making “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream and add 1 extra cup of confectioners’ sugar. You need very stiff buttercream for these roses. You also need small squares of parchment paper and:
Loosely cover the roses, then freeze or refrigerate them until ready to decorate, up to 1 week. No need to thaw prior to decorating the cake. Peel off parchment square and place the buttercream rose on the cake. If you’re traveling with the cake, I recommend securing the roses with a tiny dollop of cream cheese buttercream underneath.
Looking for something easier? Use Wilton 1M piping tip for these easy two-toned frosting buttercream roses.
More Classic Cake Recipes
Flavor is the name, moist is the game. These are some of my favorite classic cake recipes!
- Pound Cake
- Vanilla Cake
- Carrot Cake
- Red Velvet Cake
- Strawberry Cake (made from real strawberries)
- Lemon Blueberry Cake
- Chocolate Cake
Coconut Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Ingredients
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21–23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with second cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial. See blog post above about buttercream rose decoration.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for about 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 9-inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. For best success, I recommend using fresh eggs instead of carton egg whites. (Using an egg separator is really handy!) Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found in the grocery store near the Thai food products. Do not use refrigerated carton coconut milk beverage. You need 1 cup for the cake, not the entire can. You use 2 more Tablespoons in the frosting.
- Sweetened Shredded Coconut: I recommend using sweetened shredded/flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
- Cream Cheese: Use brick cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
- 9×13-Inch Sheet Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 2-Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour); use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 2–3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
Keywords: cake, coconut cake, coconut
Can this cake be made ahead and frozen?
Hi Amber, absolutely — see recipe notes and this post on how to freeze cakes for details. Enjoy!
Hello, Sally
I made your perfect vanilla cupcakes with sprinkles inside to make funfetti a couple weeks ago and they came out great! I saw your tips on how to make that recipe coconut and it involves canned coconut milk. If I use coconut milk for a recipe, do i need to stir it up first, or just scoop the solid part out to use? The coconut milk recipes i’ve used always use the whole can so i never needed to know before.
And can you recommend a good coconut extract to use? I love coconut and now I can make a coconut cupcake recipe thanks to you!
★★★★★
Hi V! Shake the can up first before measuring. We use and love McCormick coconut extract. Happy baking!
We made this recipe last year for Easter/my husband’s birthday and it was such a success that we’re making it again this year! So delicious! We added a bit of lemon zest to the frosting for a secondary flavor, since much of our Easter meal has lemon it tied it all together and was a perfect light but scrumptious dessert.
★★★★★
I found this recipe and it looked wonderful. I asked my daughter to make it for our easter dinner yesterday and she did. What FABULOUS cake…it was heavenly. she followed the recipe exactly and the only change she said she would make is a lighter icing. Very sweet, but I loved it as it was. An old fashioned 7 minute frosting would go great on it too. Either way, it was divine. I will make it for any church potlucks or to take to friends gatherings from now on..
★★★★★
Made this for my big family get together for Easter and it was an absolute hit! It has been requested to make this every year now! Thank you for this recipe!
★★★★★
Coconut cakes are one of my holy grail cakes. I did not have 2 layer cake pans, so made mine as a 1 layer in a 9” x 3” pan. Missed the in-between frosting but still by far the best coconut cake I have ever tasted or made. My boyfriend does not like coconut so did not include it in frosting, only on top of cake. All the extract flavor is subtle and frosting is sublime. A keeper recipe.
★★★★★
I made this cake, requested by the hostess, for Easter dinner tomorrow. I can’t remember when I made a layer cake from scratch. It looks pretty good, but I do need practice, and a turntable would be helpful. The batter and icing were delicious…was a little skimpy on icing the bottom layer, used more on the others and had plenty for the sides…hope the finished cake is good.
I’d love to make this into a 3 layer 6inch cake – would you recommend just halving this recipe or using your 6-inch vanilla cake recipe with coconut milk subbed for the whole milk + coconut extract? The ingredient quantities differ a bit between the two so just wanted to check! Thank you!
Hi Julie! You can make the 6 inch vanilla cake recipe and substitute canned coconut milk for whole milk, add 1/2 teaspoon coconut extract, and add 3/4 cup (60g) of sweetened shredded coconut.
Ok hands down this is the best coconut cake in existence. It is sheer perfection. Everyone in my family now wants this cake for their birthday! I don’t put my coconut in the blender as we don’t have any aversion to it as is. I also use Madagascar vanilla as I think it adds a special touch and smells divine. I follow the recipe exactly and it is perfect every time. I will never use any recipe except this one EVER! Thank you for sharing this Amazing cake with us, Sally! You are an incredibly talented baker!
★★★★★
I used your cake recipe but used traditional lemon curd filling and 7 minute frosting OMG your cake recipe is the best!
★★★★★
Thank you for this great recipe. I had been searching for a coconut cake recipe and you made it easy to follow. Made in 3 8″ pans. Turned out beautiful, fluffy light and flavorful!
★★★★★
Hi Sally. I made this cake previously and hands down its the best cake I’ve ever made! My 75 yo mother has been talking about it for the past year asking me to make it again! Anyhow I’m about to make it but I was curious about your opinion on paddle v. whisk attachment for the batter. Would there be any difference to the end product? Thanks!
★★★★★
Hi Coco, So glad you and your mother love this cake! Both attachments work well with this recipe!
Hey Sally! I’m excited to try this. I’m wondering — Is the cake fairly coconutty on its own? I’m thinking about making it with one of your chocolate icings, and going without the shredded coconut on top. My partner doesn’t like the texture of shredded coconut, but does like the flavor… should I dump him? Jk, but I’d like to know your thoughts on a choco-nut cake.
Hi Elizabeth, this cake would be delicious with chocolate buttercream on top. Let us know if you give it a try!
This was wonderful. My Grandmother used to make my Momma coconut cakes when Momma was a child and the surprise and delight on my Momma’s face when I gave her this cake was worth all the time I spent. And the cake was delicious. My boyfriend is not a fan of cake or icing and he was wowed by this cake! I will definitely be making this again and look forward to trying other recipes from this website.
★★★★★
We’re so glad this cake brought back wonderful memories for your mom, Angela — thank you for giving it a try and reporting back!
I love this cake and have made it several times in 9″ cake pans. However I ventured out and made cup cakes with it and they caved in in the middle the 1st time. So I bought new baking soda and baking powder and made cup cakes a 2nd time and they did not cave in as much, but they dimpled. I baked them a little longer but they were getting dark on the edges. I have event this weekend and would really like to make this in cup cake form, do you have any suggestions? I have never had cup cakes do this to me before and its weird. They look like poop but taste really great. (my hubby and dad are enjoying the rejected cupcakes, lol)
Hi Kelly! We’re happy to help troubleshoot. It sounds like your cupcakes may have been overfilled. Be sure to only fill them 2/3 way, otherwise they can rise and then sink as you mention. Also be careful not to overmix, which can cause squat, dense cupcakes as well. This post on 10 tips for baking the best cupcakes may also be helpful for you. Let us know how it goes!
This cake is amazing! I haven’t even made the frosting yet but the cake alone is delicious! I followed directions for the cupcakes and they turned out perfectly. So many times when I’ve made a homemade cake I’ve been disappointed in the texture; but this is so light and fluffy and still moist, too. Now I can’t wait to try them with frosting. Thanks for an outstanding recipe!
★★★★★
This cake is delicious! I added raspberry preserves in between the layers and toasted coconut on the outside! So light and fluffy! You won’t be disappointed!
★★★★★
I’m going to be making this cake for my dad’s birthday. My mom won’t eat cream cheese icing. What icing recipe do you suggest?
Hi Elizabeth, our vanilla buttercream or even Swiss meringue buttercream would be great alternatives.
Question: can I use the pasteurized egg whites that come in a carton>
Yes, you can use carton egg whites. The carton should give measurements for substituting for real egg whites.
This is literally one of the best cakes I’ve ever tasted/ made. I was hoping to make it for a local bake sale but they are asking for items that don’t require refrigeration. Any suggestions on a frosting substitute that doesn’t need to be refrigerated?
★★★★★
Hi Danielle! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. We don’t have any shelf-stable frosting recipes at this time, but let us know if you find one you love!
I’d like to add the egg yolks as well because I will be baking this cake in my baking business and will not have a need for all of the egg yolks I will have left over. I understand that it won’t be as fluffy and white in color but other than these two things, the cake should be fine, right? I’d think alittle more dense and less in fluffiness.
Hi Robin, the yolks would weigh this cake down so we do recommend leaving them out to guarantee a lighter cake.
Thank you very much!! I’d already made the cake according to the directions and put 5 egg whites. My customer LOVED it!!!
★★★★★
Do you think I could get away with a half recipe of the frosting if I made it into a bundt cake? Seems like I would have a lot leftover!
Yes, definitely!
I’m making this cake tomorrow and I’m wondering if I can get away with 2 – 10” round pans (I don’t have 9” ones), or will I need to adjust the recipe? Thanks
Hi Jennifer, you can read all about changing the size of a cake in our post on Cake Pan Sizes and Conversions.
Thank you!
This cake sounds delicious ! I am looking for a coconut cake I can make for Easter, in a Bunny mold style cake pan. Do you think that will work well with this recipe?
Hi HMS, We have not tested this recipe in a speciality cake pan but it should work depending on size of the pan. Let us know if you give it a try!
I made this cake today in the Wilton bunny mold and it took an hour!! Absolutely delicious!!
The taste is great just haven’t found the exact baking time yet for 2 layers 9inch pan cake. We have tried this recipe for 3 times. Our cake always still a bit raw in the middle even we have increased 5 more minutes of the baking time and I don’t know why the cake shrunk after it cooled down. Any suggestions?
★★★★
Hi Lili, bake time will always vary by oven, the pans you’re using, etc. Use baking times as a guide and keep an eye on the cakes in the oven. Use a toothpick to test for doneness. Your cakes likely just need more time to bake next time.
Thank you very much for your feedback!! We baked this cake again yesterday and baked it longer, it is really tastes amazingly yummy. Moist and fluffy!!! Thank you for sharing the recipe with us too!!!
★★★★★
Hello! Do i use sweetened or unsweetened coconut milk? Thanks
Hi Maria, The canned coconut milk you need for this recipe is a full fat, unsweetened coconut milk.
Hi sally. Can I replace sour cream with Greek or natural yogurt?
Hi Sumita, A plain, full-fat yogurt will work in place of the sour cream. Enjoy!
Can I use coconut emulsion, or is coconut extract best? I want the best coconut flavor possible!
Hi Laurel, you can use coconut emulsion here. Let us know how you like it!
Do you make the entire frosting recipe if baking a 9×13?
Hi BriK, You can cut the frosting in half for a 9×13 inch cake. Enjoy!
Could you also remove cake, slice into, frost reassemble and frost top?
Exactly as described and PERFECT! I wanted a cake that would impress my friends at our Easter gathering and did it ever! I followed the recipe exactly and used three 9″ pans. Having never held a pastry bag in my hand, I even did the butter cream roses following the excellent tutorial. The cake was truly beautiful and delicious!
★★★★★
I made this recipe (almost) to a “t”. I did not have cake flour so I made my own (substituted 2 tablespoons of flour for corn starch for each cup). It has a slight corn taste but honestly, it’s still so delicious! Next time, I’ll remember to buy cake flour. Will definitely make this again!
I made this tonight. Two 9×3” pans. The sides rose however the center remained flat even though I cooked it for at least an extra 10 minutes. Smells great but looks awful. Hope I can disguise it with frosting. It’s for a birthday and I don’t want to throw everything away.
You won’t believe that what was left of this cake was eaten as breakfast the next day. Everyone really enjoyed this recipe.
★★★★★
I made this for my future mother-in-law’s birthday, halving the recipe for 3 6″ cake pans, which worked perfectly. I used the full amount of frosting and only had a little leftover. And I decorated the outside with toasted coconut. It was a hit! 🙂 Thank you so much for this wonderfully developed recipe!
★★★★★
Auxilia: I’d LOVE to do the same with three six-inch cake pans — how much did you adjust your baking temp and time (versus the original recipe)?
Made for my daughter in law, it was amazing, I used fresh edible flowers for decor, was a delightful hit !
★★★★★