All I can say is simply amazing! Was a hit with the entire family and there was none left! I will definitely make again!

Reviewed On: Apr. 23, 2008

What a great recipe! My family loved it! I took some tips from other reviewers and only used 2 1/4 cup of confectioners sugar, but when I greased my baking dish I also dusted with sugar. I had to let my cake cook the whole 35 minutes, and it turned out great!

Reviewed On: Apr. 6, 2008

This cake was amazing! However, I did add some things to change to my liking. In with the milky mixture to be poured over the cake, I added 1/2 cup of coconut rum, and a cup or so of creamy coconut instant pudding (that had been refrigerated). I made larger holes and made sure to get the mixture down into all of them for an even distribution (took a little time, but definitely worth it!) I took the advice of others and spread some crushed pineapple over the top, and I also went ahead and put the cool whip on the top of the cake and refrigerated over night. I made this cake in the form of a 9x13 sheet cake and it turned out perfect! I didn't toast the coconut for the top, but may do it next time I make this cake. Family LOVED it!

Reviewed On: Mar. 30, 2008