The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 15, 2007
I think 4 minutes is way too long to mix the batter. My cake turned out a little tougher than I would have liked. But it's no matter. My roommate still said it was the best cake she'd ever had! The toasted coconut is SO pretty, and the texture is great, too!
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Photo by Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 19, 2007
YUMMY!! I made it just like the recipe reads - it's awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 15, 2007
It was okay, but you should chop the walnuts up fine, I didn't and my cake fell apart. Also, personal preference it seems like it would be better with the addition of some pineapple.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 7, 2007
I'm not a fan of coconut but this is one cake even I could eat. Very good. I get LOTS of kudos from anyone who tastes it. I do make a few changes though. I use 1/2 vanilla pudding mix and 1/2 coconut pudding mix. I also add coconut extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 26, 2007
Great cake, Diane! I exchanged the veg.oil with the cream of coconut. I stuck with the yellow mix as I don't care for white cake. Used Pecans instead of the walnuts, and used coconut pudding instead of the vanilla. Shredded the coconut up fine. For the frosting I used my own made up recipe as the one here would have been too sweet for my family. I bought instant coconut pudding and 8 oz of cream cheese. Mixed together and spread on cake. Put a thin layer of cool whip on top of the pudding mix and topped it off by adding toasted coconut on top. Had never toasted coconut before. So good that way. Easy-just put in oven for a few minutes. Keep an eye out as they brown up very quickly.
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Cooking Level: Expert

Home Town: Rockwall, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 26, 2007
I made this cake for a birthday and got great reviews! It was easy to make and incredibly moist. YUMMY!
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 11, 2007
Nice texture and taste. I added more cream of coconut to the frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 28, 2007
This cake was very easy to make and everyone at work loved it. IN fact, I am making a chocolate version this week for another co-worker's birthday. I a scant tablespoon of butter to saute the coconut and then finished by briefly toasting it in the toaster oven.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 14, 2007
Very Very tasty and it makes much cake mix. Everyone in my family liked it and I would say that out of three other cakes I made, this was the one that was finished. Only thing I would change is its sweetness. It was very sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 8, 2007
I used pecans instead of walnuts and vanilla flavored cake mix instead of yellow. The cake was a huge hit with my friends. Delicious and very easy!
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Cooking Level: Intermediate

Home Town: Zapata, Texas, USA
Living In: Denison, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 26, 2006
I made this for a christmas party and needless to say I was the hit of the party. I even got a call after I left to let me know how delicious it was.
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Cooking Level: Expert

Home Town: Manhattan, New York, USA
Living In: Edison, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 23, 2006
Ack! Too sweet for our taste. Hubby who has a real sweet tooth only ate 1 slice. We ended up throwing it out. If you make this be prepared, the frosting will make your teeth ache it's so sugary.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 27, 2006
This was an easy recipe and the result was a wonderfully moist cake. I made a plain cream cheese icing and then scattered some coconut and nuts on top. It's a sweet cake and I thought two more cups of coconut would make it too sweet - and for our family it would have. Served it twice over the weekend to company and was asked for the recipe both times. Thanks so much for sharing this with us!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Muskegon, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 4, 2006
I followed a bunch of others suggestions and used cream of coconut and store-bought cream cheese icing. I also made as cupcakes since they were traveling to a party. Delicous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Jul. 12, 2006
I took this to my friends and they gobbled it up! I made my own coconut cream cheese frosting. Rave reviews! :)
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Photo by sweetslady

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 10, 2006
I substituted cream of coconut for the vegetable oil, used store-bought cream cheese frosting, and spread a layer of seedless raspberry jam in the middle. The flavor was delicious. Perfectly coconuty. However, my toothpick kept coming out sticky and I let it bake a lot longer than the recipe calls for. In the end, when the toothpick finally came out clean, the cake was a bit on the dry side. Also, the coconut shreds do make the cake a bit crumby. Tastes good but lacks moisture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 5, 2006
It is easy and delicious! I did have to bake it 45min. however and I used coconut milk instead of water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 29, 2006
Followed directions exactly, and cake was delicious and moist. I felt the frosting was too sweet, and will try to make it a bit more tangy next time. Easily the quickest, most moist, and simplest cake I have tried.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Dana Point, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 28, 2006
Absolutely, insanely good! I followed the recipe exactly, except I baked it in 2 9" rounds. It was so moist and flavorful, and got raves from my guests.
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Cooking Level: Intermediate

Living In: Carlsbad, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 21, 2006
I substituted a dark chocolate cake mix, and chocolate pudding for this recipe. I also used cream of coconut (found in Ethnic or liquor dept. of store) in place of veg. oil. Finally, I added coconut extract instead of vanilla to the recipe. This was so rich, so flavorful and sinful! My family loved every bite and it disappeared in record time!
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