Comments on: Coconut Caramel Cake – Not Quite German!

By: zoe

zoe — Wed, 27 Feb 2013 13:18:34 +0000

Hi Jackie,

They were sweet cherries.

Thanks, Zoë

By: Jackie

Jackie — Wed, 27 Feb 2013 07:11:09 +0000

Hi Zoe

Did you use sweet or tart dried cherries in this recipe.

By: Chris

Chris — Thu, 20 Sep 2012 22:59:15 +0000

Your recipes sound wonderful and I have been wanting to try the carrot cake and now this one also. However when u speak of dried cherries in that recipe and also this one, what kind of cherries are you speaking of? There are several of the dried fruit variety….thanx!

By: Mathew

Mathew — Sun, 08 May 2011 00:58:59 +0000

I had never heard the origin of this cake – that is very interesting (I too thought it was German in origin). Your version looks amazing!

By: Jenn (JJ's Custom Cakery)

Jenn (JJ's Custom Cakery) — Thu, 05 May 2011 17:13:00 +0000

YUM! That coconut filling looks delicious…I want a spoonful of it now

By: zainab

zainab — Thu, 05 May 2011 05:13:46 +0000

sounds delicious ,,yuuuumi ,, i wanna make it as soon as possible,,
this cake involved my lovely ingredients,,

By: kellypea

kellypea — Thu, 28 Apr 2011 20:40:25 +0000

The last time I made a rendition of German chocolate cake, I discovered the same thing while poking around. Go figure, right? I love that you made coconut sponge and the chocolate ganache sounds heavenly. Definitely sounds like an almond joy taste. Pecan joy?

By: Cakebrain

Cakebrain — Thu, 28 Apr 2011 17:58:02 +0000

I can imagine how good this must be especially since you mentioned it was like an Almond Joy!

By: zoe

zoe — Thu, 28 Apr 2011 17:22:40 +0000

Hi Gauri,

I have had great success baking in multiple batches with other cakes, but have never tried it with this one. I think you will still get plenty of rise even if the batter has to sit for a while.

Good luck and thanks! Zoë

By: Gauri Gupta

Gauri Gupta — Thu, 28 Apr 2011 07:37:08 +0000

Hi Zoe!

Just a quick question. Since my oven is small and accommodates only one cake tin at a time is it advisable to make the entire batter at once and then keep one tin waiting while the other bakes?

Does the waiting period affect the rise of the second cake since recipe calls for baking powder. Would this hold true for any cake with baking powder and/or baking soda?

Thanks