Extra coconut cake from Sweet Enough (page 134) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grapeseed oil or canola oil for coconut oil, vanilla extract for vanilla beans, and unsweetened coconut flakes or unsweetened shredded coconut for unsweetened coconut chips.

  • anya_sf on June 19, 2025

    I made 1/4 recipe as one 7" round layer for a coconut cake bake-off. Baking time was 28 min. This cake was very different from the others in that it has much more fat, and indeed, the flavor was quite buttery and the color yellower (it also uses whole eggs). It was less coconutty than some other cakes, but still coconutty enough - toasting the coconut helped. The frosting was perfect for us - tangier and less sweet. If you're looking for more of a butter cake, this is a great choice.

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