Oh no! I’m sorry to hear this one wasn’t a hit, Laurel! This frosting isn’t supposed to get fluffy. It’s really more like a silky smooth frosting. It may have been slightly over-beaten. 🙁

Hi Nancy! You need to whip the egg whites for the structure of this cake. It won’t work if you use whole eggs. 🙁

Hi Andrea! 9 inch pans will work your bake time will just be reduced. 🙂

Hi Andrea! I actually have a coconut cupcake recipe that has a coconut frosting. I would probably double that recipe for a cake though. 🙂

Hi Sarah! If you are just making them 2 days in advance I would probably just let the cakes cool completely and then wrap in plastic wrap and keep at room temperature. You could freeze them if you’d like as well. You would need to wrap them tightly for freezing as well.

Absolutely! Just make sure to wrap them well and store in a freezer-safe container.

Oh yay! I’m glad it turned out. 🙂

Hi Sam, I think I figured it out! Yes, I did let the flour cool after heat treating. However, I think it was a combination of 2 things. 1st – I don’t think I shook the coconut milk up enough and got more water than the actual coconut milk part. 2nd – I needed to mix it longer than 12 mins. I attempted it again and shook the coconut milk really well, but it started to separate again after I added the coconut milk, but I kept mixing. After 6 mins I scraped down the sides and it went probably another 10 mins but it finally solidified & was delicious. My mom doesn’t even like coconut cake and she really enjoyed it, especially the icing!

Hi Christie! That’s quite odd. I just want to check that you are allowing your heat treated flour to cool completely before adding it to the butter and sugar?

Hi Mary! I think it could work if you substitute it properly. 🙂

Hi Bev! I’m glad you enjoyed the cake! In the original version of this recipe (and the one I recorded in the video) I originally used ¾ cup of butter and 9 Tablespoons of vegetable shortening (Crisco). I don’t prefer to use shortening in my baking any longer so have tested and updated the recipe to use all butter. Feel free to use whichever you prefer. I hope that helps clear it up. 🙂

I recently made this cake and it was delicious. However, I wanted to point out that the butter measurements for the frosting are incorrect. I ended up buying frosting, which goes against what I do, but timing was of the essence. In the recipe you have 1-1/4 C. of butter, or 2-1/2 sticks. When I watched the video you say 3/4 C or 1-1/2 sticks of butter. This makes a huge difference. I haven’t had the time to make this again, but definitely will, as I love coconut cake. I wanted to let you know about the discrepancy.

Hi Gina! I’m not sure I know what you mean when you say decorate the top. The frosting is a little bit softer than your typical buttercream if that helps. 🙂

Hi Sam,

Will this frosting hold up if I wanted to decorate the top?

While I haven’t personally done it, I would guess they would take around 17-19 minutes just like the cupcakes. I may check them a little sooner and just be sure to keep an eye on them. 🙂