Santa Barbara, California
Member since Sep 2008
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Reviewed Coconut Cake
Sep 1, 2011 on FoodNetwork.com
“This cake was excellent. All ingredients were room temp. I have made it three times now. I made some changes. I used buttermilk instead of milk. I put coconut on bottom layer too, on top of frosting, cooked at temp. of 325 degrees for 55 mins.
I accidently put in 1 tablespoon of almond instead of 1 1/2 teaspoons, it was still good. The next...”