I made a coconut cake and while it was baking I came here to read some posts. The timer went off and I went out there turned off the time and came back here, a little while later I could smell burning cake and it dawned on me I turned off the timer but left the oven on and the cake is still in the oven sheesh. Slapping forehead
LOL!! Who hasn't done that at least once in their life? 
May your next one not bake for quite so long. 
Which coconut cake recipe did you use? I made one this week. It's the Shubox Cafe cake recipe that is on Epicurious and it is AMAZING!! I would hate to think how many calories are in a piece of this cake. It's made with 2 sticks of butter, a can of Coco Lopez sweetened cream of coconut milk. It's just delicous. I decorated the cake with buttercream but I want to make one with filling and then some kind of complimentary icing, like coconut icing or something that would be awesome. Any ideas?
Mmmmm.. a pineapple curd and a coconut buttercream (SMBC is my fav) would be devine! A pina colada even! You could sub a little rum for some of the liquid in the cake or add a rum infused simple syrup.. mmmm.
sunflowerfreak,
I made that coconut peach cake for fair baking competition and it placed 1st and the won sweepstakes in the multi-layer division. It's incredibly moist and tasty!!
Congratulations Christeena!! That's awesome. Can you share the recipe? It sounds delicous.
It's from epicurious, with the coco lopez in it. It's called coconut peach layer cake. It just had diced, fresh peaches mixed with a bit of warmed peach preserves placed on top of your first layer, whipped topping type of icing, second layer, repeat or just do a two layer cake like I did istead of torting the two cakes to make 3 layers of peach filling. Let me know if you can't find it and I'll see what I can do. I don't know how to do the link thing, sorry!
Christeena, I think this is the cake you are talking about. It sounds awesome. I am going to try it soon. Thanks so much.
introduction
Cream of coconut is added to the batter and the whipped cream frosting. You can make and chill the cake up to one day ahead.
serving size
Makes 12 servings.
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Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup sour cream
1 cup (2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
1 cup canned sweetened cream of coconut (such as Coco López)*
4 large eggs, separated
2 teaspoons vanilla extract
3 cups sweetened flaked coconut
Filling
1/2 cup peach preserves
3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices
1/2 cup sugar
2 tablespoons fresh lemon juice
Frosting
3 cups chilled whipping cream
1/4 cup plus 2 tablespoons canned sweetened cream of coconut
1 1/2 teaspoons vanilla extract
1 peach, peeled, thinly sliced
preparation
For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
For filling:
Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
For frosting:
Beat first 3 ingredients in large bowl until peaks form.
Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
* Cream of coconut is available in the liquor section of most supermarkets.
Bon Appétit, August 2002
Which coconut cake recipe did you use? I made one this week. It's the Shubox Cafe cake recipe that is on Epicurious and it is AMAZING!! I would hate to think how many calories are in a piece of this cake. It's made with 2 sticks of butter, a can of Coco Lopez sweetened cream of coconut milk. It's just delicous. I decorated the cake with buttercream but I want to make one with filling and then some kind of complimentary icing, like coconut icing or something that would be awesome. Any ideas?
I made one two weeks ago. Made the cake you mentioned and then...I made the pineapple filling recipe from CC and added dark rum. I made buttercream and added some lime zest to it. I then Iced cake, coated w/coconut flakes and topped with thinly sliced lime swirls. It was beautiful and delicous 
I just got a new oven and thought i was setting a timer. . .I set a timer alright. . .My oven turned itself off in 25 min and may cakes weren't done! Live and learn. . .Those babies went down the garbage disposal!
Elle
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