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Coconut Cake with Coconut Buttercream

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Recipe photo courtesy of Rob Tannenbaum

Bake this classic and delicious Southern treat from Cheryl and Griffith Day's "The Back in the Day Bakery Cookbook" for your next celebration. It contains coconut simple syrup to help keep the cake moist and to add extra flavor.

Source: The Martha Stewart Show, Episode 7128

Ingredients

Directions

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  • LisaandCo
    30 MAR, 2013
    So to be clear: What temp does this bake at? And how much flour for the buttercream??????
    Reply
  • gebarnes
    18 FEB, 2013
    Sorry to be the only wet blanket but I did not find this cake to be very good. Considering it has so much butter, sugar,extracts, and half a dozen eggs I had high expectations. It took 3 hrs to make and did not taste even half as good as a doctored cake mix. Would not consider making again. P.S. I am not a rookie baker
    Reply
  • LolaLaBalc
    3 OCT, 2012
    After making this cake in August, and raving about it here, I just wanted to add that it freezes and defrosts beautifully as well. Try as I did to eat the whole thing, I ended up cutting it into quarters and wrapping two of the quarters in saran wrap and foil and freezing it. I defrosted one quarter on the counter and the cake was as perfect as it was the day it was baked. The frosting was fine too. Still my favorite cake. Ever.
    Reply
  • LolaLaBalc
    3 OCT, 2012
    After making this cake in August, and raving about it here, I just wanted to add that it freezes and defrosts beautifully as well. Try as I did to eat the whole thing, I ended up cutting it into quarters and wrapping two of the quarters in saran wrap and foil and freezing it. I defrosted one quarter on the counter and the cake was as perfect as it was the day it was baked. The frosting was fine too. Still my favorite cake. Ever.
    Reply
  • djweltner
    8 SEP, 2012
    beautiful cake
    Reply
  • LolaLaBalc
    10 AUG, 2012
    This cake is FABULOUS! I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency. Also, I used Malibu rum in place of the simple syrup and coconut extract, and that worked really well too. I highly recommend this cake- it's dense, moist and not too sweet. I've already eaten too much of it : /
    Reply
  • elysee
    27 APR, 2012
    Thank you, Elizabetsy1 for your comment about the buttercream. I'm an experienced cook and yet I threw away three batches of the milk/flour mixture until I saw your comments and watched the video. I couldn't figure out what I did wrong and now I know it wasn't me! Frustrated that I wasted my time and ingredients.
    Reply
  • elysee
    27 APR, 2012
    Thank you, Elizabetsy1 for your comment about the buttercream. I'm an experienced cook and yet I threw away three batches of the milk/flour mixture until I saw your comments and watched the video. I couldn't figure out what I did wrong and now I know it wasn't me! Frustrated that I wasted my time and ingredients.
    Reply
  • Elizabetsy1
    23 APR, 2012
    1. I just now noticed the previous comments concerning the oven temperature after I baked this cake. I luckily guessed that most cakes are cooked @ that temp. Whoever typed this recipe and put it on the website forgot that crucial part. I could have wasted my time, money, & efforts if I baked @ the wrong temp 2. The Buttercream frosting is wrong as well. It shows 1.5 cups of flour, but the video shows only 1/2 cup! This should be corrected on here immediately so noone else wastes their time & $
    Reply
  • MS112610779
    18 APR, 2012
    If you watch the video on line, Martha says the oven temperature is 350 degress.
    Reply

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