The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 23, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 18, 2009
very nice tasty recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 15, 2009
This is the best Coconut cake I have ever had! Everyone who has tried this cake at my house agrees. And it is pretty easy to make. That scores a 5 for me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 8, 2009
I've made this several times, and each time it's a hit. Easy, and it still tastes very gourmet! I toast the coconut to sprinkle on the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 4, 2009
This cake is incredible! I followed the recipe as written and it was exactly what I had been looking for. If you are a fan of coconut, you must try this recipe! I took it to a party and had no left overs, even the kids loved it. Thanks to the reviewer who said you can find the coconut cream in the mixed drink section of the grocery store. I wouldn't have been able to find it without that tip!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: jun. 1, 2009
This was the best cake I ever had! I'm not a big cake fan but I love coconut and that is what inspired me to make this cake. I didn't change much only one thing and that was that I didn't have coconut extract. The cake still had a nice coconut flavor. The cake was very moist. I will be using this cake for company or to take to events from now on.
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Cooking Level: Expert

Home Town: Stony Plain, Alberta, Canada
Living In: Onoway, Alberta, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.73 star rating.
Reviewed: may 29, 2009
I don't know why this cake gets so many great reviews but it was horrible. For one, the cake didn't absorb the condensed milk and coconut cream mixture because it was way too thick. But on the other hand I'm kind of glad it didn't because the milk mixture was way too sweet. So in essence, we pretty much ended up eating a plain white cake with an extreme gooey coconut milk mixture glazed on top. Noooo thank you!
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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Reviewed: may 28, 2009
The cake turned out great! The only problem was that I had a whole lot of cream left that I did not pour over the cake. Even though I did not use the coconut extract (I put some coconut flakes in the cake mix instead), the cake still had a wonderful sweet coconut flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 27, 2009
This was an awesome cake recipe. I did use coconut milk instead of cream because some people eating it are watching their sugars. I ended up tossing about 1/4 to 1/2 cup of the sauce out because it stopped seeping in and was just running to the edges. The cake was still super moist but not horribly soggy (except one corner peice) Normally I bring leftovers home from BBQ's but not this time. I even have my second one in the fridge right now for my Mom to try. If you love coconut, you'll love this cake. Superb! Would love to try it with banana cake or chocolate cake :)
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Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 26, 2009
This recipe was awesome! I made this cake for our Memorial Day cookout and everyone loved it, some said it was the best coconut cake they've ever eaten. I'm sure it will be on the menu from now on. THANKS :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: may 26, 2009
This cake was pretty tasty, but VERY sweet. Unlike many other reviewers, my cake did take all of the coconut/milk mixture - but I poured it in batches. I poured a little on the cake, then waited a bit, then poured a little more on, then waited etc. until it was all used up. It soaked through the cake and didn't pool at the bottom of the pan at all. I think that's the trick. This cake has a very moist texture - and for some, it can be off-putting. I loved the texture, but my husband said it was like eating cake that someone had already chewed up (but he liked the flavor). I'll definitely do this again, but may alter the amount of sauce I use to make this a bit less sweet.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: may 23, 2009
good flavor. when i poured the sweetened condensed milk mixture on, it didn't all seep in which seemed like a waste of the rest of it
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 18, 2009
I really loved this recipe; the flavour and simplicity. I did not use the condensed milk/cream of coconut mixture (I thought it would be too sweet). I took the advice of other posters, and bought 1 can of coconut milk. I made the cake mix as directed on the box, except I substituted 1/3 of the water with coconut milk. I poured the rest of the coconut milk in the holes and I toasted the sweetened coconut. We couldn't wait until the next day, so after it cooled completely at room temperature, I put the icing on and garnished with the toasted coconut. It was sooo good then, but it does taste even better the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 14, 2009
I made this cake for Mother's Day and it was fantastic!! One brother said he wants it for his birthday and another brother said it was the best cake he has had in years!! I made it in two 8 inch cake pans. I followed some of the other reviews and let the cake soak in at room temp, plus I toasted the coconut for the top and it was delicious. The cake didnt take all of the sauce-but I saved it served it on the side and we had a blast drizzling over our pieces! This is a keeper. I will be making this for many years. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 11, 2009
AWESOME!!! I took it to the mother-in-law's house for Mother's Day and it was a HUGE success. Made the cake as directed, topped it with "easy whipped cream" from this site, and then sprinkled toasted and un-toasted coconut over the top. Thank you so much for this recipe, GPAIN. Even after 25 years, it still feels good to impress the MIL!
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jc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 4, 2009
I made this recipe for Easter and it was a major hit! Very easy even for the novice baker. A couple of notes gathered from other reviews that might be helpful: You can use coconut milk instead of cream. Coconut cream is found in the mixed drink aisle and coconut milk is found in ethnic foods aisle. Make sure when you add the milk to the cake you don't poke holes all the way through the bottom or mixture will puddle. Also make sure you cool the cake completely before sticking into the fridge. The longer it sits the better. Also - when making the whipped topping, use powdered sugar since regular sugar can be too grainy. You can also add a tsp of coconut extract to the whipped topping which adds even more flavor. Yum! I also toasted the coconut to top the cake and it was pretty and adds a nice nutty flavor. Excellent for bringing to a dinner - travels well. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: may 1, 2009
Wouldn't use all the condensed milk the next time I make it - too wet/moist. I made it once not using the canned condensed milk and having to make up my own condensed milk recipe and it was awesome. I also used spray whipped topping instead of the whipping cream and sugar to make it easier and this worked great both times. Just cut down on the condensed milk unless you want Coconut Cream Soup. Great recipe!!
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Liz
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: may 1, 2009
I love cake and I looove coconut, and so I fully expected to love this recipe. I didn't. That may be due in part to the fact that I couldn't find coconut extract and had to sub in lemon extract. But I think it was due mainly to the fact that the cake was simply much too sweet. Did it taste good? Yes . . . but if I try it again, I will definitely find coconut extract, and I will use coconut milk instead of the coconut cream. I might cut back on the sweetened condensed milk, as well. I would probably also make the white cake from scratch rather than using a box mix, as I don't think that did anything to help the cake.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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