I love me some coconut cake but it's never coconutty enough for me. Is coconut cake ever the flavor of the cake itself? It always seems to me to be just white cake with coconut flakes in white frosting which is then spread beween the cake layers, and of course on top and the sides.
What gives? I'd like coconut CAKE, not coconut frosting. I guess one could put coconut extract in the batter? How would it affect the baking were the coconut flakes (or coconut milk?!) in the batter itself?