This cake is fluffy and moist. Every time I bring it to work, it is gone in a flash, so you might want to think about making two! Serve with coffee or tea.
A great, moist coconut cake, it made a big hit at work. I read member comments and modified the original by reducing sugar to 1 1/2 cups, and also added a box of vanilla instant pudding, 1 tspn of vanilla extract (in addition to the coconut), 1 tspn of baking soda, and a small can of (drained) crushed pineapple. It was done in 50 minutes, and came out of the pan perfectly. I glazed it with warmed (microwaved) cream cheese packaged icing, then topped it with coconut flakes. Yummy! - 14 Nov 2007 (Review from Allrecipes US | Canada)
I hate coconut, but I wanted to make this cake for a friend. I am puzzled by the reviews that said they had a hard time getting cake out of pan? The one seasoned baker said the cake needed soda. Why did the majority of the cakes turn out perfectly (mine included)? Did they use buttermilk that was lowfat? Coconut not mixed in well? (I added mine to the flour mixture). Sugar and butter not mixed long enough??? According to my friend and my family, it came out moist and wonderful. Anyone have an idea? - 06 Feb 2007 (Review from Allrecipes US | Canada)
I think that this recipe has the potential to be really great but its missing something. I bake all the time and I was very sad when my cake didn't rise. It was very packy and like others the top cooked first and it was hard to get out of the pan and had this greasy texture to it. After searching high and low for a coconut cake and consulting with other baking friends I think that baking soda is what is missing. Will try again in the future. - 06 Mar 2006 (Review from Allrecipes US | Canada)