After reading the reviews, I decided to give this cake a try. It was yummy and was a hit with the non-nut eaters in my family. The toughest part was getting the cake out of the pan, albeit I was using my sister-in-laws pans rather than mine. Next time I would use higher quality pans and line the bottom with wax paper. For the recipe, I increased the coconut to 3/4c and decreased the nuts in the cake from 1c to 3/4c. I would also double the icing recipe so you have enough to do thick layers between the cakes to really show off the 3-layer cake look. I also would decrease the nuts to 3/4c using 1/4c of this to reduce into fine powder to give the flavor without the nut texture--it's good the other way too but I wanted it to be liked by those who normally don't care for nuts.

Reviewed On: Dec. 6, 2008