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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Reviewer:

Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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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Reviewer:

SouthernGirl

Cooking Level: Intermediate

Home Town: Elba, Alabama, USA

Living In: Fort Worth, Texas, USA

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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Reviewer:

VENGEL

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Reviewed: Nov. 14, 2007

A great, moist coconut cake, it made a big hit at work. I read member comments and modified the original by reducing sugar to 1 1/2 cups, and also added a box of vanilla instant pudding, 1 tspn of vanilla extract (in addition to the coconut), 1 tspn of baking soda, and a small can of (drained) crushed pineapple. It was done in 50 minutes, and came out of the pan perfectly. I glazed it with warmed (microwaved) cream cheese packaged icing, then topped it with coconut flakes. Yummy!

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Reviewer:

Kevin R.

Reviewed: Nov. 13, 2007

I followed the recipe exactly except I didn't have coconut extract so I used 1/2 tsp. almond extract and 1/2 tsp. vanilla extract. It had good flavor, but the outside of the cake came out a little crispier than I would have liked. Still, I will make this again when I'm in the mood for coconut.

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Reviewer:

Kristine

Cooking Level: Expert

Reviewed: Aug. 28, 2007

This cake is very easy to make, and it is moist and delicious. I used 1-1/2 cups sugar as another reviewer suggested. Next time I will use 2 teaspoons coconut extract, and I'll run the flaked coconut through a processor to see what happens. I got a wild hare to make this about 9pm last night, and it went together so quickly that I was in bed by my regular time, with the cake finished and in a cake carrier, and the kitchen all cleaned up. My cake baked in 50 minutes, but that's probably because my bundt pan is professional-grade heavy cast-aluminum. In any case, I advise testing the cake at 50 minutes, because you don't want it to be dry. I took this to an early morning meeting, and everyone loved it. Thanks for the recipe!

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Reviewer:

foraging4food

Reviewed: Jul. 23, 2007

Excellent! I followed one suggestion and glazed the cooling cake with reduced apricot preserves, to facilitate a healthy sprinkling of additional flaked coconut. I also put a small amount of coconut into the prepared pan, which I've done for other coconut cakes to provide a slightly caramelized crusty topping to the finished cake. All in all, a great cake with lots of coconut flavor, nice texture and color! Thanks!

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 8, 2007

I thought this was DELICIOUS just make sure you GREASE and FLOUR the pan, because I accidentally flopped it. ALSO: wait until cool otherwise, it won't look too pretty. Otherwise; two thumbs up!

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Reviewer:

Bonnie

Reviewed: Jun. 4, 2007

I made this cake for a friend of mine who requested something with coconuts in it. I baked 2 cakes: a 7-inch and a 3-inch (round). I cut the recipe in half. Only had to bake it about 20 minutes in these types of pans. Rises nicely. I greased and floured the pans and the cakes slipped out of them very easily. I used "best white icing ever" from this website and added a half-cup of finely grated coconut to it. She loved it. Oh and also, I used coconut rum instead of coconut extract because I couldn't find any.

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Reviewer:

kate

Cooking Level: Intermediate

Reviewed: May 26, 2007

The cake seems moist and flavorful, but even with Baker's Joy in a non-stick bundt pan, the cake stuck, which has never happened to me before. I took it out of the oven and let it cool for 15 minutes before trying to turn it out, which is also what I normally do. Also, there's no way this cake will fit into a ten cup pan -- I used it in a regular 12-cup pan, and it rose right up to the top. I thought it looked like a lot of batter, and I was wondering about the tablespoon of baking powder. Didn't overflow, though. Because of the patches in the top of the cake, I melted 1/2 cup of apricot preserves with a little water, poured it over the cake, and covered it with shredded coconut, so it looks like a snowball cake now. Only other changes I made were to add 1 tsp of vanilla and I only had 3/4 cup of buttermilk so I topped it off with regular milk. That shouldn't have caused sticking. Tastes good, though. *edited to up the rating to four stars. The flavor was great and everyone raved. Next time, I will just prepare the pans differently.

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