Bibi’s Coconut Cake
The cake can be refrigerated in an airtight container for up to 3 days.
I absolutely love this recipe! The frosting is just so creamy and the cake so flavorful. It was such a hit. I look forward to making this again!Read More
This is a very good recipe, and I love the coconut flavor all throughout the cake. It's fairly complicated but fun to make. Next time I would reduce the sugar in the frosting, and I agree with one of the reviewers below that you should use larger cake pans than the recipe calls for. My 8 inch cake pans could not hold all of the batter, and this made it difficult to slice and layer.Read More
Is this possible to make this without the egg? I'm not just a fan of it because I'm a vegetarian.Read More
My mother make the best home made coconut cake last time I find it extremely good!! I'll try to follow your recipe anytime soon. Thanks for sharing. :)Read More
Lovely cake with one caution-I would suggest using 2" sided pans. I used 9" pans with the usual 1" sides and just narrowly escaped the batter overflowing.Read More