Reviewed: Nov. 7, 2009

I thought I totally screwed this up when the coconut milk was not soaking in but it turned out SO delicious and moist. I brought it to a work get together and everyone raved about it! This is a keeper!

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LoveCookin

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Reviewed: Nov. 1, 2009

This was absolutely wonderful. I personally am not a huge fan of coconut but I made the cake for my mom's birthday. She fell in love with it. She said this is now her favorite cake. Everyone who ate it said it was great. I used all the milk mixture( it looks like a lot but does not make the cake soggy) and let it sit on the counter til it came to room temperature then put it in the fridge. I topped it with Cool Whipped Frosting from this site.

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PHATMOMMA1

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Reviewed: Oct. 30, 2009

This was a really delicious cake - I used a regular white cake mix, left out the coconut extract because I didn`t have any and baked it in a 9 x 13 pan. When it was done I cut it in half and made it into a square layer cake using the whipped cream as frosting in between layers and on top of cake. It tastes really coconutty and is very sweet but seriously delish!! It was still excellent after 2 days. I`m not at all a fan of cake mixes but this cake really changed my opinion about using them as a base for something fancier. Don`t hesitate to try it if you like coconut and white cake. Even my son who normally doesn`t like coconut loved it!! Thanks for sharing the recipe

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shari

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Reviewed: Oct. 20, 2009

If you make this cake I promise you won't be sorry!!!! This is the best cake ever, I have made it several times and it always I mean always gets rave reviews. I've made it as the recipe says and I also make it with chocolate cake and almond extract. It is the best ever!!!! I also use the whip cream recipe on this sight for the frosting with vanilla pudding and cool whip but when I make chocolate I use chocolate pudding and almond extract. This cake has made me famous with my friends and family.

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kdelagarza

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Reviewed: Sep. 28, 2009

VERY good cake, but VERY VERY sweet. After someone told me their teeth actually hurt from the intense sugar, I decided to make just a couple of modifications that really make a difference. First, I replaced the water with coconut milk and I reduced the sweet condensed milk by 2/3. The cake is still plenty sweet, just not so intense. The reduction in condensed milk also eliminates sogginess, a problem many reviewers noted. Second, rather than poke holes in the cake to pour the glaze into, I slice the cake into two layers after it's cooled a bit. Then, I spread 1/2 of the glaze between the layers, sprinkle some coconut, and reassemble. I top the cake with the remaining glaze and add whipped cream on top.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Sep. 24, 2009

Made this for my twin girls first birthday party - tried to make it round just like the picture but it was tough! The soggy cake was hard to pull out of the pan and hard to stack and even harder to ice! But even with all of the stress making it, we loved the taste. Will give this 4 stars because of the fiasco making it, but would give 5 if I would have made it as directed in the recipe instead of the picture

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Sep. 20, 2009

Very good but to elevate it I made a few changes. I substituted low fat coconut milk for water, melted room temp unsalted butter for oil. Between the layers I added toasted macadamia nuts along with the coconut and whipped icing. For the frosting I increased the sugar as well as added both vanilla and coconut extracts. This is a very very sweet cake and a small slice goes a long way.

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SAINTWIC

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Orange, Texas, USA

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Reviewed: Sep. 7, 2009

Awesome cake. I made this for a friend's birthday and she loved it. The only thing I will do next time is cut the cream mixture in half or maybe even in 1/3. It made WAY too much and the cake would have been very soggy if it was all used.

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*DANA LOVES2COOK*

Home Town: Houston, Texas, USA

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Reviewed: Aug. 25, 2009

I made this for my husband's lodge for one of their "potlucks" and it went over beautifully. There were two coconut cakes and mine was gone within 20 minutes and the other cake only had one slice taken out of it :D I did make some adjustments (couldn't fine coconut cream so I used half cream of coconut and half coconut milk) and I made it in 9x13 cake pan (easier travel). Using this recipe I did learn that whipped cream can stay fluffy and nice overnight - YAY! I didn't use all of the sugar to sweetened the whipped cream since the cake had all that numminess soaking into it and it turned out great. I've received requests to make this every potluck! Thanks!!

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JDCornell

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Reviewed: Aug. 23, 2009

With all the glowing reviews, I made this cake...I wasn't too impress with the final result. It tasted ordinary. I also used 'cool whipped frosting' for the final touch. I suggest letting it sit at room temp for 1 to 2 days...I think refrigeration ruined the taste.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 10, 2009

my family loved this cake!!!

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priscilla

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Reviewed: Aug. 7, 2009

This cake tasted good. It was a little too wet inside. The fresh whipped cream on top was a nice add. This cake is very high in saturated fat!

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anchrista

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Reviewed: Aug. 5, 2009

This cake is absolute heaven. I thought it was going to be a little heavy with everything it had, but I was wrong. I was light and refreshing.

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ANOTHERKID

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 31, 2009

This cake was very good and only got better the longer we left it.

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H.E.

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Reviewed: Jul. 21, 2009

This cake is AMAZING! If you make this cake once, be warned that you will be hounded to make it time and time again. I usually make mine using the butter yellow flavor boxed cake mix, and frost with homemade butter cream frosting (spiked with a little bit of cream of coconut)+ flaked coconut. Make sure you let the cake sit to soak in the cream of coconut/condensed milk...I usually pop mine in the fridge overnight to sit before frosting.

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Lola in the Kitchen

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 7, 2009

This cake was very easy to make and came out delicious. I recommend making this cake the night before so that the coconut cream has time to soak into the cake. I made the cake for July 4 and prepared it the same day. I had a two hour commute to my families house and was disappointed that I did not let the cake sit for long. The moment I got there everyone wanted dessert. We cut the cake and it was so good. Three hours later I had another piece and it was to die for. I have to emphasis LET THE CAKE SIT for several hours before serving.

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cheryl

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Reviewed: Jul. 2, 2009

This was an amazing cake. I made this for father's day since my dad (and entire family) loves coconut flavored anything. I made a few minor changes to the stated recipe. To the cake mix: I used 2 whole eggs and one egg white, added an 2 TSP of coconut extract, and substituted coconut milk for the water, just to add extra coconut flavor. I used the entire milk mixture, and let it sit for two days before frosting with a coconut whipped cream that I came up with: 3 TBLS powdered sugar, 2 TSP of coconut extract, and 1 TSP vanilla to one cup of whipped heavy cream. It was the perfect amount of "icing" for a 9x13 cake. We don't like the texture of shredded coconut, so I left that out, and didn't feel like the cake was missing a thing.

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sunflowers74

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jun. 22, 2009

This was pretty good. Really rich though. I didn't sprinkle flaked coconut over the top though as no one likes the texture of coconut.

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Doolittle

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Jun. 21, 2009

I made my own cake mix instead of boxed cake mix. I used 2 cups flour, 1 1/2 cup sugar, 4 tsp baking powder, and 1 tsp salt. Add the 3 eggs, 1/3 cup oil, 1 cup water, 1/2 tsp coconut extract. I put the batter in a greased and floured bundt cake. When the cake came out of the oven I poked holes with a chopstick and added only coconut cream in the holes and then place in the refrigerator overnight. Next time I think that I will add the coconut cream with a small funnel after I poked it with a chopstick or the other end of a wooden spoon because it was a little messy on top. The next day I frosted the cake and sprinkle cake with flaked coconut . My daughter gave half the cake to her friend and her friend said, "It was so.......good".

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