When I was a little girl, I was not very fond of coconut. There was something too coconutty about coconut flavours that it overwhelms my tastebuds. I was a child, my sense of taste wasn’t fully developed to appreciate the flavour of coconut – at least that was my excuse. It wasn’t till I was a bit older that I realized it; I wasn’t disliking coconut, I was just disliking the flavours of the processed extract of coconut. Fresh coconut, it’s flesh and water, virgin or otherwise transformed, I do very much like. It was probably very telling when I liked certain coconut products but not all. And I am glad to report, I do like coconut after all. And since that one time I saw a cake, iced in glorious white flakes, I have been wanting (dying) to make a coconut cake with all it’s glory. 🙂 My version of a coconut cake is a dense but light (I’ll get to that in a bit) cake with an Italian meringue icing flavour with my homemade coconut extract! I got that idea from Alton Brown. I had researched a lot of recipes, of cakes and icings, and I came up with this recipe as an adaptation to every awesomest cakes out there. I call this my own version of a coconutiest coconut cake. Be forewarned, you’ll need to think about this cake a week in advance if you want to make it with your own homemade coconut extract (recipe below). You could skip the extract too, it just won’t be the “coconutiest coconut cake” any more, it’d just be “coconut cake”.