Reviewed: Oct. 22, 2009

just made this for my birthday. sorely disappointed. the only thing i did diff is subbed vanilla for coconut extract and used coconut milk instead of buttermilk - figured it would equal the same consistency and coconut flavor. but those changes didnt even matter, bc with 5 eggs.. thats all you could taste anyway. maybe it's bc i lean towards vegan and really only like eggs for their binding properties, but this was ridiculous eggy. and yes it is moist but thats only bc its so dense! (not in a good way) i pretty much had to shovel it out of the pan.

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NYSMILEZ

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Aug. 7, 2009

Ridiculously, amazingly good. Used a bundt pan and it came out perfectly. Frosted with vanilla cream cheese frosting and topped with toasted coconut. Will use this as a base recipe for future cakes also (sub vanilla extract and omit the coconut in the batter...easy!). Not low fat, but who cares when it's this good?! :)

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Cassie S.

Living In: Seattle, Washington, USA

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Reviewed: Jul. 29, 2009

Smells great.

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inounvme

Cooking Level: Expert

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Reviewed: Jun. 22, 2009

RRRRRRRRICO!!! Delicious, my kids loved it!

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Jun. 6, 2009

This was an incredibly delicious cake. I will most definitely make it again.

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Corpse

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 17, 2009

OMG! What a great cake! Did as other suggested and put in two teaspoons of coconut extract. This was the only change I made. It was incredible! Moist and full of flavor. I put coconut cream cheese frosting on top with shredded coconut and it was a winner. Will keep this in my book and definately be a staple for Easter in my house!

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Melanie S.

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

I loved this cake! I was happy to find a coconut cake that didn't require a mix! I cut the sugar by 1/3 cup. I made it in two 9" rounds and it made a beautiful layer cake. A couple of things to keep in mind - this cake is dense - but so delicious. Another thing, you really do need to grease your pan(s) well. One of my layers came apart, so I did some restructuring. The pan that I greased really well came out perfectly. I got so many compliments on this cake - thanks for a great recipe!

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 27, 2008

This was pretty good...but I think could have been a little softer of a cake. It was slightly dense...but it was still good.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 21, 2008

This cake was FULL of coconut flavor. It was very ,moist and all of my guests loved it. The only problem I had was that I cooked it in a rectangle pyrex dish. IT looked light and fluffy when i took it our of the oven, but fell shortly after. I am not sure what the problem was, but I will try the cake again in a bunt pan. All in all the taste was great, just what I was looking for in a coconut cake.

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renecancook

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Reviewed: Oct. 15, 2008

This reciepe was wonderful! The only thing I added was 1 tsp of baking soda. I used cream cheese icing and then I sprinkled coconut flakes on the top. Thank you for sharing!

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HubbysPrincess2008

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 27, 2008

HECK YES! This is what I was looking for. I only used 4 eggs, added vanilla and cut the sugar by a 1/3 cup. Next time I might add a little extra coconut extract. I drizzled with a chocolate glaze - cocoa powder, powdered sugar and milk. Thank you! :)

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Jul. 4, 2008

This is an excelent cake and i wouldn't change a thing. it goes great with cream chese wipped icing mixed and sprinkled with coconut. also pouring fresh coconut milk over it works great

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Cody

Cooking Level: Expert

Home Town: Hermitage, Arkansas, USA

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Reviewed: May 12, 2008

i use 4 eggs only , it can be use as a base for many frosting cakes , very moist i use 3 -9 inches pan

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mjj123

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Reviewed: Apr. 28, 2008

My new favorite cake! I've made cupcakes with this twice. The first time I made a coconut cream cheese frosting which was a bit much. The second time I used chocolate frosting - delicious! My 3 year son prefers them plain and will eat 3 cupcakes in a row. People who said they didn't like coconut loved these. Amazing, wonderful flavor and texture!

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SouthernMamma

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 16, 2008

Really enjoyed this cake. Used coconut milk in place of buttermilk, and a tsp of vanilla instead of the extract. Also frosted it with a coconut buttercream frosting. We thought this cake was perfect for Easter!

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riblet

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

The cake was alright. I think I'll keep searching. If I try it again I'll take someone's suggestion of grinding the coconut in a food processor.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 26, 2008

Very good! I loved it, and so did everyone else (that likes coconut). It tastes best the first day or two - the taste and texture deteriorates a bit after that. I couldn't resist eating some warm out of the oven. Awesome! I ought to mention that I used natural dried grated coconut, not angel flake, so it was in tiny pieces, and unsweetened. The recipe seems to be intended for this type of coconut. If you use the grated coconut, you will not need to cut back on the amount of sugar, or chop the coconut in the blender. I hope this helps someone!

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Jan. 10, 2008

This cake was easy to make and very delicious, but whatever frosting I used with it was way too sweet. So I guess it's good to be careful when choosing a frosting recipe. It was kind of hard to get the coconut to stick on the edges but eventually it worked and everyone loved it.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Dec. 26, 2007

I made this cake for Christmas and it was ABSOLUTELY delicious. Everybody loved it and put in their orders immediately. My husband loved it, my dad loved it and I loved it, especially. I will definitely be making this cake again real soon. It was very moist. I added a regular sized box of coconut cream Jell-O pudding mix. I will decrease the sugar, though, by 1/2 cup next time as well. Other than that, it's a WINNER!!!!

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SouthernGirl

Cooking Level: Intermediate

Home Town: Elba, Alabama, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 14, 2007

This cake was great! The only things I changed were that I used vanilla sugar instead of coconut extract because I couldn't find any and used grated coconut. It turned out perfect and very moist. I put a cream cheese frosting on top and sprinkled with coconut. I can't stop eating it!

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