Comments on: Coconut Cake with Raspberry Filling

By: Pam

Pam — Mon, 28 Nov 2011 03:18:51 +0000

the egg whites should be whipped to soft peaks and folded into the cake batter so you will have a light texured cake.

By: Made this cake for Father's Day tomorrow - Golden Retrievers : Golden Retriever Dog Forums

Sat, 18 Jun 2011 22:37:04 +0000

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By: laurelg1

laurelg1 — Sun, 27 Feb 2011 22:12:11 +0000

I went back to the original recipe and since it has been a while since I made this one, I believe that the whites need to be beaten until well combines but not to peaks. Thanks! I will update the recipe!

By: stephanie

stephanie — Mon, 14 Feb 2011 18:49:41 +0000

In the cake recipe you say egg whites “well beaten” then fold into cake batter gently. What does well beaten mean? Are you beating until frothy or to soft peaks or firm peaks? The cake looks amazing..Don’t want to screw it up..Thank you.

By: Joni @ Old Centennial Farmhouse

Joni @ Old Centennial Farmhouse — Sat, 12 Feb 2011 21:05:05 +0000

Hi there! I noticed traffic coming to my blog from this blog. Thank you for sending folks over. I just wanted to let you know that common courtesy would see my blog’s name (Old Centennial Farmhouse) in the link to my recipe, just thought I’d drop by and let you know that for future reference.

It’s always nice to get a lead to one’s blog when someone else uses your recipe, if credit can be given by name, it should be. I would have emailed this note to you but was unable to find an email address to give this information to you directly.
Thank you!
Joni

By: Amanda

Amanda — Tue, 08 Jun 2010 16:20:52 +0000

Wow, this cake looks incredible. I absolutely love coconut. I wish I could reach right through the screen for a sample, yum!

By: Bea

Bea — Tue, 11 May 2010 23:28:37 +0000

Can you use margarine instead of butter? and normal caster sugar instead of powdered sugar? If you are using 3 tins and halving each one that would make SIX layers – wouldn’t that be too much?/too high???? I was thinking of putting the mixture in two sandwich tins then putting the rasberry jam on one side and coconut frosting on the other then sandwiching them together…..would that work?

By: Jennifer

Jennifer — Mon, 01 Mar 2010 14:03:13 +0000

Ok, so I have a coconut cake recipe and use the 7-minute frosting for it. I actually like it alot. It always takes me more than 7 minutes and I usually have to add cream of tartar, but whatevs. The cake itself is reaallly sweet and I think I’d be overwhelmed with buttercream. My recipe has a sugar/sour cream/coconut filling that is added to the layers after being punctured and while hot. I’d like to try the raspberry filling though. I bet with the tarty flavor, the buttercream would be really good… hmmm… thinking of cake now

By: Jane

Jane — Sat, 13 Feb 2010 13:41:40 +0000

Hi there!
Your food looks SO GOOD! I will enjoy checking out all of your recipes!

By: ingrid

ingrid — Tue, 02 Feb 2010 04:35:35 +0000

It looks wonderful! I’ve been wanting to try making a coconut cake but haven’t been motivated. Thanks for the push and passing along what sounds like the perfect coconut cake recipe for me.
~ingrid