This is a hard recipe. It took me about 5 cakes to get one that was perfect. This last time it came out wonderfully. I used the Kitchen Aid mixer for the whole thing. I beat the ingredients with the wire whip up until it says to stir in the coconut and vanilla - at that point I transferred the batter to a large mixing bowl and stirred in the coconut and vanilla (do not beat) - I beat the egg whites to firm and spooned them into the center of the batter. Then I gently folded them in (see youtube demonstrations if unsure how to do this) Its important to stir the coconut and vanilla and fold the egg whites or your cake will be too dense and flat. This makes 3 layers that are about 2 inches high so your end result will be a tall cake but not too tall. Then into the pans to bake - watch this cake like a hawk. It actually only took about 25 minutes and it can still look like it needs to bake and be done - watch it carefully. The frosting is 7 minute frosting and what I do is set my kitchen timer for 7 minutes and make sure to beat the frosting for atleast 7 minutes (otherwise it won't be firm enough and will slide off your cake - learned this lesson the hard way, lol!) Also be sure you are using new flour - the cake has a really delicate flavor so if the flour has any odors it picked up from the cupboard they will show. But when it comes out right.......this cake is heaven!

I was incredibly excited to make this cake for my fiance's birthday and l accepted that it would fit into two 9"" pans, as the previous reviewer stated. It was a disaster. The cake overflowed into the bottom of oven (later catching fire), and after baking for an additional hour, the center was still dough, rather than cake. Fortunately he has a sense of humor and went out and bought another cake as the guests were arriving. I will try it again, but make sure you have three 8"" cake pans.

I RELUCTANTLY TRIED THIS RECIPE BECAUSE I WAS JUST TIRED OF THE RECIPES FOR A WHITE COCONUT CAKE THAT WERE DRY AND LIKE CORNBREAD. THIS ONE IS A WINNER, MY HUSBAND LOVES IT AND SO DO I, I TOOK IT TO WORK AND IT GOT RAVE REVEIWS. THIS WILL NOW BECOME MY TRADITIONAL CAKE FOR THE HOLIDAYS. I WANTED MY CAKE TO TASTE LIKE MY MOMS COCONUT SO I ADDED A HALF TEASPOON OF ALMOND EXTRACT AND A TEASPOON OF LEMON JUICE ALONG WITH THE VANILLA EXTRACT AND IT IS SCRUMPTIOUS. I FROSTED MINE WITH A WHITE BUTTERCREAM FROSTING AND I PUT COCONUT ON THE SIDES THE TOP AND IN BETWEEN THE LAYERS.

This cake is just incredible and will feed an army. We used (2) 9"" pans and the ingredients worked out fine. Also we substituted sweet coconut milk for the milk. If you have an afternoon free to make it go for it. It took my girlfriend & I three hours but it was just unbelievably good. We are looking forward to trying the sour cream coconut cake which sounds much simpler and quicker.