Three times the coconut, three times the flavor.
My recipe also replaces some of the all-purpose flour with coconut flour, a powdery by-product of coconut milk production. Coconut flour can have quite the learning curve, but I've used it extensively in cake over the years, so I had a pretty good idea of where to start. Because it's free of moisture, coconut flour has a more concentrated flavor than fresh or shredded coconut, so a little—a mere two ounces in a cake this size—goes a long way.
Without those adjustments, the cake would dome up in the oven like a giant muffin, with a crumbly and dry interior rather than one that's velvety and moist.As it turns out, bumping up the amount of liquid means making more room for flavorful coconut milk. It adds another layer of coconut flavor, and a lovely richness, too. Like coconut oil, flavor and intensity will vary from brand to brand; my go-to is, which seems to have a stronger flavor than many supermarket brands.
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