I made Alton Brown’s coconut cake yesterday. I made the coconut cream, milk, and extract from scratch. Matt grated the coconuts for me last week. It was really sweet of him.
Overall this was a pretty easy recipe to follow. I’ve never done a sponge cake before, but I made sure not to overmix. Not all the meringue got mixed in, but the cake rose very nicely. I made a 7 minute frosting, which turned out wonderfully.
The cake did taste a bit biscuity, and many reviews said it was too sweet, but I didn’t think that at all!
The extract was really easy to make. You put vodka and coconut together and let it sit. Then after a week or do, strain out the coconut, and voila! Extract!