Reviewed: Mar. 16, 2012

This cake is wonderful. I'm surprised it doesn't have more reviews. Very easy to make and turns out very moist and delicious. I used 2 tsp. of vanilla, no almond extract, and added a cup of sweetened coconut flakes to the batter. Also, I used three 8" pans which made a taller cake. Frosted it with the buttercream frosting from this site and sprinkled more coconut on top. It looked magnificent, very impressive. No one would ever guess how easy it was to make. I'll definitely be making this again.

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Reviewer:

KEEKEE818

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Feb. 10, 2012

Pretty sure the author meant to beat the sugar with the butter until fluffy...

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Reviewer:

MAMAGOTCHA

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 3, 2011

The cake is delicious! I added 1 cup of fresh grated coconut to the prepared batter. The cake was even better the second day. I used the Coconut Cream Cheese Frosting from this website. The frosting was loose and made a mess out of the cake...but it was tasty!

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Reviewer:

ummibrahim

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 29, 2011

I love anything with coconut so this recipe was perfect! The cake turned out moist, fluffy and flavourful. The only thing I would change would be to add grated coconut in the cake. I followed the recipe except I had to substitute margarine for the butter because I didn't have any. I didn't add filling and iced it with white icing. Delicious!

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