The cake is very delicious even though I skipped the coconut flakes in the frosting. In an effort to make the cake a little less sugary, I only made 2/3 the amount of frosting, so it was more of a glaze, but I thought it was enough. The cake is so rich that we only needed small servings of it before we were satisfied. My only problems with the recipe was that the cake wasn't completely cooked in the middle even though I left it in for 40 minutes and my toothpick came out clean. My oven doesn't usually take longer to bake than recipes recommend, so watch out for that. Also, I'm not a huge fan of the golden raisins and think regular ones would probably work out fine (and are most likely something you already have in your kitchen). Overall, I definately recommend this recipe.

Reviewed On: Aug. 26, 2008