So I made this cake-- twice-- in the past 2 days. My mother-in-law loves lemon, so this is her birthday cake for today's cookout. The batter tasted delicious, as did the coconut filling. I will say, however, that the pan makes ALL the difference in the WORLD with this cake. The first time I baked this, I used my silicone cathedral-shaped bundt pan. Disaster! I baked it for an extra 20 minutes and it the tunnel of coconut STILL ended up on the outside of the cake (it was like a medieval disaster movie) and half the cake part caved in and slid out. And parts of it were overcooked (the crowns of the domes). The pictures are demoralizing to look at, still. It was also INCREDIBLY muggy this weekend, so I thought that the heat/mugginess was the problem, but then figured it was the silicone pan. So, bought a metal bundt pan yesterday but couldn't find a Nordicware pan here on short notice, so I used what I thought was a regular sized bundt pan. Looking at the photos on this blog, however, my pan was not as deep by a long shot. So the cake had to bake a bit longer to get the middle of the top to bake all the way through (making the edges a bit too cooked, but at least still totally edible). And the cake rose up above the actual pan (i.e. not a flat bottomed cake). Lesson learned: definitely make sure you have a good-sized, quality bundt pan for this cake! Although, I must add that the ruins of the disaster version made for a wonderful breakfast! Daniele - I am sorry the first attempt did not work out but am glad you were still able to enjoy its results (for breakfast!). The pan used in the blog is quite big, correct! It is 10 ½” x 4 ½” and has a 10 to 15-cup capacity, depending on what you make. (Bakeable capacity for cakes is about 12 cups of batter). Elisabeth @ KAF

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