Well, I'm definitely going to have to buy the larger bundt pan. But I have to say-- this cake was DENSE. And the coconut tunnel was there, but it was not so white and obvious compared to the cake part-- and I didn't use a ton of vanilla, so I don't think that was what coloured it so dark. It seemed like there was almost too much coconut, even though I followed the amounts in the recipe and measured with the correct/dry cups. Would this be because the moisture baked out of the filling due to the extended length of time the cake had to stay in the oven? I also didn't sift the flour because I wasn't sure if the recipe's 2 cups of flour were an already-sifted or pre-sifted amount. Would that have made the cake dense (although, quite frankly, if I had sifted, the batter would have overflowed the pan, I think)? Daniele - You are back at, I see! It is nice to hear from you again. The filling is loaded with coconut as the picture reveals - almost looks like a paste. I do not see a problem there. I do not know what to say about the lack of color variation. Our light fixtures? Our photography? No need to sift the flour for this recipe. The only "sifting" if measuring by volume (cups) is done just prior to sprinkling the flour into your cup to be measured. It is important to aerate your flour by fluffing it up in its bag or container with a large spoon or scoop. Then, sprinkle it into your cup until overflowing, level it off. That should give you 4 - 4 1/4 oz. per cup. What a big difference it will make in your recipes. The density you are experiencing could be from your measuring practices whereby you are getting too much flour in your batter. And/or it could be from not using room temperature butter, eggs, milk. Begin with ROOM temperature ingredients so nice air cells can be developed. Do not mix at a high speed. Slow to medium is sufficient. Once the flour is added, just blend until combined. Good luck! Elisabeth @ KAF

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