sounds so darn good! Can't wait to try this one :) yummy
enjoy...and do consider the coconuts in rum. :)
I have wanted to try this cake and am wondering if I leave out the coconuts or would this mess up texture?
leaving out the coconuts will be fine. I have ground up coconut in my processor when I have made my mango, pineapple, coconut pie and the frosting in the layers on my German's chocolate cake. I put pecan and coconut pieces on the sides where those that don't like coconuts can remove. I need to try it though. Thank you for your question.
Looks great. I've made this recipe many times, and it is the one people always want. I love the idea of rum infused coconut. Every tried dark rum, or do you prefer the coconut rum? Biggest question, is why the baking powder in the buttermilk? That is a new one for me. I've always used only the baking soda? Thanks!
how long do you infuse your coconut for in the rum?
The coconut if going on sweetened and soaked, then 30 minutes is my taste. A different way is to toast the coconut, but then I soak it after they toasted to lighten the texture. Experiment with your taste and let me know what you did to make it better than mine. :-)
This cake was GOOD! I usually don't like things with coconuts, but love this cake. I did use my own icing recipe, but I am sure this one would be great too.
Thank you very much kagsw.
Is this cake sturdy enough for fondant?
I made this cake this weekend and it was a huuuuuge hit!!! Thanks so much for posting it!