Reviewed: Apr. 6, 2008

Delicious and different. My father-in-law said it was possibly the best cake that he'd ever had. Very moist and flavorful. I added a splash of vanilla to the cake and another splash to the coconut topping. The topping stays syrup-like and is absorbed by the cake. I also toasted my nuts. MIL asked for some to take home. Great recipe!

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JWORTH

	Cooking Level: Intermediate
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Reviewed: Mar. 21, 2008

This cake was baked for a Mardi Gras party and everyone loved it. It is so moist and delicious!

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Feb. 7, 2008

This recipe is amazingly great!! Moist and tasty...was a hit for my homemade birthday cake. I will make it again.

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JOYCE F. STAAB

	Cooking Level: Intermediate Living In: Chillicothe, Ohio, USA
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Reviewed: Feb. 7, 2008

So good! My boyfriend and I are still working on this cake two days later and each bite is better! For the topping, next time I'll use all brown sugar (I used half white, half brown this time) and less coconut. As other reviewers recommended, I added pecans to the cake batter and it's delicious! My cake did take a little longer to cook through in the center than I expected. It was in the oven about 40-45 minutes, but the wait was worth it! Thank you for a great recipe!

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Sara R

	Cooking Level: Intermediate Home Town: Midwest City, Oklahoma, USA Living In: Waxahachie, Texas, USA
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Reviewed: Jan. 21, 2008

This was excelent. I have made it several times now to take to events and have gotten rave reviews. It is so moist and just down right delicious!

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DUTCHKM


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Reviewed: Oct. 15, 2007

Very good. I used a pineapple box cake with one can of crushed pineapple. The icing was thin and needed to be cooled before putting on the cake. Basically, this was a pineapple cake with cocconut-pecan icing that you would put on a german chocolate cake.

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Nancy B.

	Cooking Level: Intermediate Living In: Charleston, South Carolina, USA
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Reviewed: Jul. 7, 2007

This was excellent.

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MISTICAT57

	Cooking Level: Expert Living In: West Palm Beach, Florida, USA
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Reviewed: Feb. 18, 2007

Use brown sugar or 1/2 brown and 1/2 white for the topping.

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Sharon L.


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Reviewed: Mar. 11, 2006

I took this to work for a Mardi Gras party and it was a big hit. Next time I would try poking holes in the top before putting on the topping. It was also even better the next day, moist and tasty.

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Angela


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Reviewed: Mar. 4, 2006

Excellent recipe! Everyone loved it, because of its texture and its presentation, I used a 10" ring mold and baked one day ahead and wrapped in plastic wrap in order to enhance the flavours. It serves perfectly well and was a hit, congrats! I planned to serve it with praline ice cream but it was not necessary.

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MERY PLATA

	Cooking Level: Expert Living In: Panama City, Panama Province, Panama
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Reviewed: Feb. 28, 2006

So delicious! The cake was really sweet and tasty! Everyone raved about it! I increased the topping like others suggested, I wonder if that was even necessary though.

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Claudine


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Reviewed: Nov. 14, 2005

Not good! Not good at all! Cake was heavy and tasteless! I couldn't give it away! Would not recommend.

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WYLENE


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Reviewed: Mar. 19, 2005

The cake is better the second day!

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roberma


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Reviewed: Feb. 4, 2005

Very good cake - doubled the topping and it's even better the next day!

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THERESA R.

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Aug. 31, 2004

This cake was very good! Very moist and buttery, yum!! It reminds me a lot of fruit cocktail cake.

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Julie

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Fishers, Indiana, USA
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