Reviewer:

Reviewed: Apr. 8, 2012

Made this cake this morning for Easter dessert. Was very easy and looks and smells delicious. Made 2 9" rounds instead of 9x13. Followed the recipe exactly except I replaced coconut extract for vanilla, and used white cake mix. I added an additional 4 oz of cream cheese to frosting mix as we like frosting and I thought it would cut down on the sweetness. This worked well for me.Set this aside for my top cover of frosting. I took the other 4 oz of cream cheese and whipped it up with 1 tbl. of melted butter and one pkg of vanilla instant pudding, added tsp or so of milk to get texture I wanted and threw in about 1/2 cup coconut. This I used between my layers before frosting top. Wanted to use coconut pudding..but I had none. This worked well also. Gtreat cake! Will definately keep in my recipe box.

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Reviewer:

debr1357

Reviewed: Mar. 22, 2012

Very good cake and easy! The only change I made was that I used lemon pudding instead of the vanilla. My duaghter wanted and lemon/coconut clake for her birthday and she got it.....yummy! Will make again!!

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Reviewer:

KODOHERTY

Reviewed: Jan. 1, 2012

This cake is amazing! The only thing that I changed was I used white cake mix and to add a little extra flavor to my cake I added a can of crushed pineapple. Just make sure you drain the juice out of the pineapple. Love love love this and will make it again!

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Reviewer:

Trina

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Jan. 1, 2012

This cake is amazing!! I made exactly as listed the first time and the next time I used pecans instead of walnuts. Both were simple wonderful. I make it every year for Christmas and for my mother-in-laws birthday. It is her favorite cake.

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Reviewer:

hrv

Reviewed: Dec. 22, 2011

A big hit every time I make it.

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Reviewer:

Bkatcheson

Reviewed: Nov. 29, 2011

WONDERFUL!!! Loved by all. I did not make the frosting. I used butter cream from can and it was great.

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Reviewer:

Claudia

Reviewed: Nov. 22, 2011

Best cake I've ever made / had... I cook a lot, but I don't bake much so I was worried about making a good enough cake for my husband's birthday. I used some of the modifications suggested by others -- white cake mix instead of yellow, coconut pudding instead of vanilla, coconut extract instead of vanilla, chopping up the coconut in a food processor before adding it to the cake mix and frosting -- and I omitted the walnuts and toasted the coconut without the butter. I used 2 9-in round pans and I think I baked it a little longer (perhaps because the cake mix already had pudding in the mix). But it was soooo moist and heavenly and delicious. He and I both loved it, as well as my coworkers who I took pieces too. I'll definitely make this again.

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Reviewer:

Cyndi

Reviewed: Nov. 5, 2011

I made this cake for my husband since he had it as a child, but I hadn't. We followed the recipe exactly. The cake was delicious and moist but the frosting was so cloyingly sweet it really ruined the cake.

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Reviewer:

broome52

Reviewed: Oct. 24, 2011

Made these as cupcakes for a tea party. But omitted the walnuts due to allergies. Didn't use the frosting listed, instead I cheated and used a can of French Vanilla from Betty Crocker and whipped it with a package of cream cheese and spinkled with the toasted coconut. EXCELLENT! This recipe was so good that even coconut haters loved it! People couldn't believe that this was a box recipe. P.S. Do NOT toast the coconut with butter. You don't need anything added into the pan to toast, just keep moving the coconut so it doesn't burn. Great recipe.. a must try. :)

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