Reviewed: Apr. 9, 2006

Yum! Very light and moist cake. I used coconut cream pudding and left out the nuts. I made cupcakes and baked them for 25 minutes.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 12, 2006

This cake was ok. I had to bake it alot longer than 30 minutes becaue it was still jigly in the middle. It was very moist, but at the same time it was crumbly. The best part was the toasted coconut. I probably won't make this again.

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weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

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Reviewed: Feb. 11, 2006

My suggestions: 1)Make sure your coconut is finely shredded and not flaked; otherwise, the cake will have to be chewed rather than melt in your mouth. 2)The coconut cream: I live in a metropolitan area and could not find it at 'upscale' or 'co-op' markets, but found two brands for less than a dollar a can in the imported ethnic food aisle of a big box market. 3)I tried a suggestion posted below and used seedless raspberry jam as the filling between the layers and wouldn't do it again. It is an odd taste combination with the coconut and it soaked into the layers - no different than it would into white bread had I stopped to think about it - instead of remaining as a visible separator between the layers. This was my first attempt at a coconut cake. Not the bliss I was searching for but it may have been my inexperience and the substitutions I tried.

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JAKE7126

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Reviewed: Feb. 5, 2006

Everyone ate it & said it was great. I thought it was too dry & not enough coconut flavor. Probably won't make again.

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STEPH61

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Reviewed: Feb. 5, 2006

AWESOME! This recipe is great and very easy. We ate the entire cake between 8 people in one sitting ... couldn't get enough. The only thing I did differently was I used lite Cool Whip for the frosting with the coconut on top. I didn't have the cream cheese on hand. The cake was moist and delicious. I would highly recommend it!

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torrem

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2006

Absolutely wonderful!! Followed directions exactly. The only thing I would change is to halve the cream cheese frosting recipe. Way too much for just frosting the top of a 9 x 13 inch pan. Other than that, one of the best at-home cakes I have ever made!

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Amanda8877

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Reviewed: Jan. 12, 2006

made this cake for my mom's birthday who loves coconut and it got rave reviews from all the guests. even my brother who is not a big fan of coconut said it was awesome. I did take the advice of other posters to use cream of coconut instead of the oil. I also put 2 tablespoons cream of coconut in the frosting.

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baking_queen

Cooking Level: Expert

Home Town: Harrison, New Jersey, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 4, 2005

Yum! This is by far one of the easiest and tastiest cakes I've ever made. I followed the recipe exactly, the only change being instead of making the frosting I used canned Cream Cheese frosting and sprinkled some toasted coconut on top of that. Super easy.

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Terri

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2005

This cake is GREAT! Everyone loved it! I followed the directions exactly. As with most boxed cake mixes, it was better the next day. So I made it the day before the party so it would be perfect....and it was!

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Meg R.

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Reviewed: Sep. 11, 2005

I make this with just a couple of changes; I omit the nuts and add seedless rasberry jam as a filling. I have made it as both a sheetcake and as 9" round layers. Just split the cake, spread with a small jar of rasberry jam, and frost as usual. I get requests for this recipe every single time I make it. So easy and so delicious!

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 5, 2005

Delicious! I made the cake as recommended with the exception of nuts. It was terrific, very moist. I made one cake with the frosting recommended and toasted coconut - great. I made another batch as pinapple upside down cupcakes and they were so good that they didn't last the evening. I melted 1/2 tablespoon butter in bottom of cupcake tins, added some brown sugar to melted butter, put pinapple ring in bottom with cherry in center, cake batter on top. After cooking (25-30 min) I flipped them immediately onto wax paper then placed them on a plate. Beautiful and delicious! Each cupcake is a great individual serving but everyone took more than just one!!!! Enjoy!

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Reviewer:

DIANECOOKING

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2005

Ok everyone...here is the scoop...this is THE BEST CAKE EVER! I made this for my mother-in-law's birthday. She likes chocolate cake so, I used a chocolate cake mix and chocolate pudding. It was absolutely fabulous. So, I decided to try it with the white cake mix~~~~not as great, but still wonderful! My advice? Don't use fat free or light cream cheese, makes the icing way too soft and runny. My brother tasted this today (he doesn't like coconut) and he loved it! Changed his mind about coconut. This is the BEST cake ever! I highly recommend this to everyone!

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Joni

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Reviewed: Jul. 30, 2005

This cake was great! I didn't even notice until after I put the cake in the oven that the cake mix I purchased already had pudding in it, and subsequently the cake required almost 45 minutes to bake. It turned out fine, though. I toasted some coconut in the oven for the topping. Will definitely make this again!

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jun. 11, 2005

My mother loves coconut cake, so I thought I would try this recipe since time was running low. I used white cake mix instead of yellow to make it look more what we are accustomed coconut cakes to look like. I also just used egg whites. I left out the nuts, but think next time I might try them. I used the coconut milk in place of the oil as others suggested, and put some in the frosting also. Well, it was a huge hit, everyone raved about it, and my mother was so pleased.

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JSHULER43

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Reviewed: May 29, 2005

This was a very moist and flavorful cake. For the cake itself: I substituted French Vanilla cake mix for Yellow and Coconut Cream Pudding for Vanilla pudding. For the frosting: I substituted Coco extract for Vanilla extract. I also did not want a very sweet cake, so I cut down to 1/2 cup of confectioner's sugar and added some whipping cream. The cream didn't come out very stiff so it kind of made the frosting a bit runny, I had to put it in the fridge for a bit to become thicker. Because of the frosting it wasn't a very pretty cake, but it did make up for it in flavor and was a big hit at last night's dinner.

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Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: May 27, 2005

I made this for a church Luau we had for a couple that were leaving to the mainland, and everyone loved it. My husband really liked it, and asks for it all the time. Wouldn't change a thing

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TONIA11

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Kailua, Hawaii, USA

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Reviewed: May 1, 2005

I used this recipe for the cake base, I used my own frosting... but the cake was so good... I made this for my inlaws, and the cake was gone that next night!! 5 stars...

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Apr. 3, 2005

This was fabulous. I followed the advice of others and used cream of coconut in place of the oil, and also added some to the frosting. I omitted the coconut from the frosting, but topped the cake w/toasted coconut. I was tempted to use untoasted coconut to have a white cake. I'm glad I resisted temptation and toasted it first - what a fantastic difference it makes! I made this in two 9-inch rounds, and the cake traveled very well. It was also great a few days later - wish we still had some left!

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momof2pumpkins

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Reviewed: Mar. 30, 2005

This cake took about 45 minutes to bake in my oven. After reading other reviews, I too toasted my coconut topping in the oven and it turned out great. My cake mix also had a cup of pudding in the mix and I added the box of pudding as called for in the recipe and the cake turned out very moist. I used pecans rather than walnuts as a personal preference. The cake went over very well at my family Easter dinner and everyone loved it. It has a lot of coconut flavor. Thanks for the recipe.

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 28, 2005

I think I messed this up - I left out the pudding mix because the cake mix had pudding in it and the cake was entirely too crumbly. It tasted delicious though. I'll try it again for sure.

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