I'm thinking of using the WASC (with oil) recipe, and substituting the water with coconut milk. Use a traditional sour cream w/ flaked coconut filling, and then a buttercream frosting with tons of flaked coconut all over it. Is there any reason why this shouldn't work? Thinking I'll do this for Thanksgiving.
This recipe is excellent if you want to use a mix. It uses coconut CREAM, though, not milk. You can find the coconut cream at Asian food stores or in the mixed drink mixers section at the grocery store.
http://cakecentral.com/recipes/1155/coconut-cream-cake-ii
Yes, I used cream of coconut too. It made a delicious cake! The cream of coconut, or coconut cream has more fat in it then the milk and makes for a more moist cake!
Good Luck!
Here's a photo of the cake I made...
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1765688
It was for a very special ladies birthday...
Lovely cake! I will go on a search for this coconut cream. You said an Asian grocery store, right?
Walmart has it with the Bloody Mary and Margarita mixes, but I like the brand I buy at the Asian food store better. I pay about $1.50/15 oz. can for it at the Asian food store. It makes the most luscious cake in the world!!
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