I've made this cake a few times and found other similar recipes. I loved it as is, but I've found it a bit better with the following changes: I use a butter-recipe yellow cake mix and add a teaspoon of coconut extract to the dough. After baking, I used ONLY the cream of coconut (not the sweetened condensed milk), then topped with whipped topping and coconut. I served this for Father's Day this year and my family could not believe how good it was. I think the cake texture is better without the condensed milk.

Reviewed On: Aug. 9, 2006

I've made this cake several times now, and people always think I bought it at a bakery. It's truly phenomenal!

Reviewed On: Aug. 9, 2006

I loved the texture and appearance of these, but I'm not sure about the nutmeg. My family just didn't go for it. I think I would try these again but with less (or no) nutmeg and maybe some lemon peel or extract. I didn't roll them out, instead I just used a cookie scoop to make about 1 inch balls and then pressed the tops with a glass dipped in sugar. I will try the recipe again, just with less nutmeg.

Reviewed On: Oct. 21, 2003