I made this into a 6 inch cake for my birthday this year and it was so, so good. Everyone loved it and while I would love to just keep eating it, I downsized so I could live to make it again next year. It’s the best coconut cake I’ve ever made.
I made it in 2 9 inch pans and cut them with a 6 inch ring. I’ve had good luck just doing the math to shrink things down but didn’t decide that in time. This was for my 60th and I’m a dietitian so the quantity of butter and cream cheese gave me the guilts so less was more for me this time around.
I made this gluten free (as I do for all my baking) and it was great. I have a great gf flour mix I make...brown rice flour, potato starch & tapioca starch. That's it. Everyone I know loves coconut cake so was excited to try this one. Thanks!
It’s about volume - the recipe works with both. One will be slightly more dense but not different enough to make a difference to the average person I think. Bob’s Red Mill is my preferred, but isn’t available everywhere so it felt important to make the distinction. I would say my track record with recipes is pretty good, but up to you!
I used the Whole Foods brand of shredded coconut, and my cake ended up quite dense. As I was weighing, I realized that 225 g was A LOT of coconut and I started to second guess the ratio, so I stopped at about 200 g.
The crumb was moist, but dense. I thought it would end up more airy per the video.
I’ve never left you a comment but this week’s newsletter was too good. Thanks for sharing your thoughts even thoughts. You’re brave! I hope your pregnancy is bringing you joy and hope for our future. With appreciation, Liz
If you don’t want a layer cake, my recommendation would be to bake it in a sheet pan for one layer (ha), or simply freeze the additional rounds for later use. Halving cake recipes like this can sometimes go awry (though is not impossible!)
I made this gluten free (as I do for all my baking) and it was great. I have a great gf flour mix I make...brown rice flour, potato starch & tapioca starch. That's it. Everyone I know loves coconut cake so was excited to try this one. Thanks!
I made this gorgeous cake for the first time today. It’s amazing, but also amazingly rich. Next time e I might try this in a loaf pan. I thought the cake part was heavenly!
Hi Alison, I’m in the UK and we mostly have desiccated coconut which is finer and smaller than shredded. Do you think this would work and would you recommend the same quantity? Thanks!
I’d say 90% of the time they do
I made this into a 6 inch cake for my birthday this year and it was so, so good. Everyone loved it and while I would love to just keep eating it, I downsized so I could live to make it again next year. It’s the best coconut cake I’ve ever made.
I call for 8-inch, but honestly, 6-inch cakes have my heart. Good move.
Did you use 3 6” cake pans or 4? Because I really like this idea.
I made it in 2 9 inch pans and cut them with a 6 inch ring. I’ve had good luck just doing the math to shrink things down but didn’t decide that in time. This was for my 60th and I’m a dietitian so the quantity of butter and cream cheese gave me the guilts so less was more for me this time around.
Has anyone tried to make this gluten free? I'd love to make it for election night...
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Juanita Van Norman
just now
I made this gluten free (as I do for all my baking) and it was great. I have a great gf flour mix I make...brown rice flour, potato starch & tapioca starch. That's it. Everyone I know loves coconut cake so was excited to try this one. Thanks!
Share the ratio! The people need to know!
I must make!!! And Kamala 2024 sounds like another good idea.
What’s with the call for 2.5 cups at 225 grams, though you prefer Bob’s Red Mill at 150 grams? Do I trust this recipe?
It’s about volume - the recipe works with both. One will be slightly more dense but not different enough to make a difference to the average person I think. Bob’s Red Mill is my preferred, but isn’t available everywhere so it felt important to make the distinction. I would say my track record with recipes is pretty good, but up to you!
I used the Whole Foods brand of shredded coconut, and my cake ended up quite dense. As I was weighing, I realized that 225 g was A LOT of coconut and I started to second guess the ratio, so I stopped at about 200 g.
The crumb was moist, but dense. I thought it would end up more airy per the video.
I’ve never left you a comment but this week’s newsletter was too good. Thanks for sharing your thoughts even thoughts. You’re brave! I hope your pregnancy is bringing you joy and hope for our future. With appreciation, Liz
Enjoyed the recipe so much. Top of my list for my next cake.
I’m so glad!! I hope you love it
Do you think this would work as a single layer cake if I dropped the measurements? Looks insanely good!
If you don’t want a layer cake, my recommendation would be to bake it in a sheet pan for one layer (ha), or simply freeze the additional rounds for later use. Halving cake recipes like this can sometimes go awry (though is not impossible!)
*raises hand sheepishly*
I'm here for the pumpkin stuff and can't find the recipe despite being a paid subscriber. Can someone point me in the right direction?
I made this gluten free (as I do for all my baking) and it was great. I have a great gf flour mix I make...brown rice flour, potato starch & tapioca starch. That's it. Everyone I know loves coconut cake so was excited to try this one. Thanks!
I made this gorgeous cake for the first time today. It’s amazing, but also amazingly rich. Next time e I might try this in a loaf pan. I thought the cake part was heavenly!
Hi Alison, I’m in the UK and we mostly have desiccated coconut which is finer and smaller than shredded. Do you think this would work and would you recommend the same quantity? Thanks!
I made this for Easter and it was delicious!! My family loved it!
Thank you Alison! Nancy