I just do not get the bad reviews. I have made this cake for my mother and brother on many occasions. It turns out perfectly every time. It’s not for one that’s crunched for time, however, it’s well worth the time. The cake is very moist and favorable. The pineapple filling is delicious and can be used in other recipes. The coconut frosting is the best I have ever had. In short, this cake is a masterpiece! I use this recipe to impress!
This cake was delicious! The buttercream frosting was rich and creamy and the only complaint was the fattening, heart-clogging nature of the cake. We followed the recipe exactly and loved the texture of the cake.
This cake is a classic French genoise – using whole eggs only for leavening. With all due respect to home cooks such as the poster from Toronto, it is a simple cake to make – provided you understand and are practiced at the techniques involved. First and foremost — all ingredients must be at room temperature and you must beat long enough to get the necessary volume from the eggs. Practice makes perfect and once mastered this cake is incredibly versatile.
I confess, after reading all the other reviews, I wasn’t about to attempt the cake part of this recipe; I chickened out and used the “other” coconut cake recipe from the April 2001 Bon Appetit (“Old-Fashioned Coconut Cake”), i.e., white cake mix, sifted, melted butter, 1 tsp coconut extract. I baked two 8″ layers in professional (3″ sides) pans, and split the layers. Otherwise (sic), I followed the recipe to the letter, being especially generous with the rum sugar syrup. The buttercream was TO DIE FOR, and set up exactly as it was described in the recipe.
I covered the finished cake with sweetened coconut, which did make it quite sweet, but not cloyingly so. I might try toasting unsweetened coconut next time; I don’t really see why I’d risk life and limb attempting to deal with the fresh coconut. This is a very special cake; there was an awful lot of squabbling over the last piece!
½ cup sugar
3 tablespoons cornstarch
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