That's just beautiful!! (And I absolutely love the cloche!!)

I've been hunting for that WFDessert thread, too. I was actually looking for a couple of recipes that were posted on it. I hope it comes back!!

Lori

Here's one.

That cake looks absolutely amazing.

Love it! Could you post the recipe? Coconut cake is my dad's absolute favorite. I know he'd love this.

Tracey

Claire...you have started a real craving here. I love coconut cake. Your's is beautiful!

Nancy

Well, here's a link to it if you need a recipe. They're still somewhere in the Electronic Wilderness LOL.

Here is a link that might be useful: What's For Dessert #1 2009

And here's number two... not sure if there are more...

Here is a link that might be useful: #2

OMG that looks delicious.

FOAS:
Can't we start a new Dessert Post #?
I have something to add.
Lou

Tracey, here you go. As I typically do, I combined two different recipes to come up with one. It's triple coconut because of the Coco Lopez in the cake/filling, coconut in the filling, and toasted coconut on the icing. I did wake up the morning I made it and seriously considered the amount of saturated fat in this, because of all the butter. (It's not for the diet conscious, nor is it diabetes friendly.) The best part is that it's not super sweet; instead it's very rich. As I mentioned, because of that we only cut the smallest pieces, which makes it last a while. I write the recipe to include all my cake baking tips, so I can do it again next year. It takes some planning ahead as the filling needs to be prepared the day before, so it's not a ''quick'' recipe. This cake is simply the Best Coconut Cake I've ever eaten.

Claire de Luna's
Triple Coconut Cake

Filling: Note: Make ahead and chill overnight; This recipe is doubled to fill six layers

4 T. cornstarch
4 T. water
2 t. vanilla extract
½ t. coconut extract
2 cups whipping cream
½ cup cream of coconut
1 cup sugar
1 cup unsalted butter
4-1/2 cups sweetened flaked coconut* (finely chopped)
½ cup sour cream

Cake: Note: This Cake Recipe uses Cream of Coconut (like Coco Lopez) available in the liquor section of most supermarkets nationwide

2-3/4 cups all purpose flour
1 t. baking powder
½ t. baking soda
½ t. salt
1-3/4 cups sugar
1 cup unsalted butter, room temperature
1 cup canned sweetened cream of coconut (remove from the can and stir together the contents with a whisk to combine before measuring)
4 large eggs, separated
1 t. vanilla extract
1 cup buttermilk

Frosting:
2 (8 ounce) packages cream cheese, room temperature
½ cup unsalted butter, room temperature
2 cups powdered sugar
1 t. vanilla extract
4 cups sweetened flaked coconut, toasted (or not)

For the Filling:
Stir cornstarch, 4 T. water and vanilla in small bowl to dissolve cornstarch. Put the shredded coconut for the filling in the food processor, and pulse until finely chopped. Bring cream, sugar and butter to boil in a heavy medium saucepan. Add cornstarch mixture and bring to a boil. Remove from heat and stir in coconut* and cream of coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.

For the Cake:
Preheat oven to 350 degrees F. Prepare two 9-inch cake pans with 2-inch sides for four layers (or three 8-inch cake pans to make six layers) with butter and flour (on the sides of the pan. I also use parchment rounds in the bottom, which are buttered). Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using a clean dry mixer wire whip, beat egg whites with a pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide the cake batter between the prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool the cakes in pans on a rack for 10 minutes. Run a small sharp knife around the pan sides to loosen cakes. Turn the cakes out onto racks and cool completely. Note: Freeze cakes (about 45 minutes) before cutting cake into layers. I've found the easiest way to do this is to plunge a bread knife into the side of the cake all the way to the center, and watching to keep the knife blade in the center of the cake, turn the cake so the knife will cut through it. By the time you've reached the other side, you should have two level layers, cut from one cake.

For the Frosting:
With an electric mixer, beat the cream cheese and butter together in a large bowl to blend. Beat in powdered sugar and vanilla extract.

Place one cake layer on a cake plate. Top with 1/5 of the filling for six layers, which is 1-1/5 cups. Repeat steps. Frost the top and sides of cake and pat the (toasted) coconut over the cake, patting gently to adhere. Note: This can be prepared up to 1 day ahead. Cover and refrigerate. Let the cake stand at room temperature for 3 hours before serving, less if individual pieces are cut first. For such a tall cake, it's easier to cut into servings while it's cold.

I didn't realize the ingredient amounts would turn out that way. I don't know what happened. Please delete the ''A'' in front of the amounts, which are as written.

I've posted this recipe before so I won't do it again. Just made two batches (2 doz); one dozen are an Xmas gift for a family of chocoholics, the other batch we'll split with our neighbor for some pre-Xmas munchies.

This is an old war-era 1-bowl cake recipe: no butter, no eggs, no need to melt chocolate. I put in a tablespoonful of softened cream cheese mixed with some chocolate chips (use bittersweet chocolate chips for a nice variant) into each muffin cup. I use paper liners, but spray generously with Pam so the tops don't stick to the tin when you're trying to get them out. They're sensational in mini-muffin tins, but I didn't feel like going to the trouble today, LOL.

I had to eat the one I split for the photo - just taste-testing, of course!
{{gwi:2094214}}

Those look great! They're known as Black Bottom Cupcakes around here, and always a favorite.

Thanks you so much for posting the cake recipe! I can't wait to try it.

Tracey

That cakes is just beautiful.

Man, I am so glad I've been saving anything I want to my computer.