Reviewed: Apr. 24, 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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Reviewed: Apr. 24, 2009

I love coconut so I also put some flaked cocnut in the cake mix and used cocnut milk instead of cream. Awesome!!! We ate the leftovers out of the cakepan fighting for the last pieces. My mantra has always been "if you are going to eat something really fattening, make it really good" and this is!

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annzhanz

Cooking Level: Intermediate

Living In: Hudson, Ohio, USA

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Reviewed: Apr. 23, 2009

PERFECT! Easy to make and a real treat - everyone loved it

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WITZETTE

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Apr. 21, 2009

Yummy! This was great! I made it for Easter and everyone loved it, even my sister who doesn't like cake had a 2nd piece. I made a round layer cake and was worried about transfering the cakes after they soaked up the milk mixture, but I didn't have any problems. I coated mine in toasted coconut.

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muggle516

Cooking Level: Intermediate

Home Town: Moorhead, Minnesota, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: Apr. 20, 2009

Wow! I made this for my future son in law's birthday and let him take home the leftover cake. The next day, I was craving it so bad, I almost called him to bring it back! I didn't change anything other than substituting lime extract for the coconut extract because I didn't have coconut. It worked so well, I'll be using lime extract whenever I make this and I will be making it again and again. Thanks so much for an incredible recipe!

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: Apr. 20, 2009

I am not a huge coconut fan but I have to say that this was the best coconut dessert that I have ever tasted. I made mine in 2-9in. rounds, used half of the coconut cream/condensed milk,and heavy whipping cream for frosting. The only other thing I added was mini chocolate chips with the coconut on top of the cream. Everyone LOVED it!!!

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CathyLoves2bake-it

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Waukee, Iowa, USA

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Reviewed: Apr. 20, 2009

This recipe is WONDERFUL...it's so similar to my mothers 'scratch' recipe. I frequently divide the prepared batter in half for two (2) 8x8 square cakes and everything works out beautifully. I encourage you to try this recipe.

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CJR4ME

Cooking Level: Professional

Home Town: Soddy Daisy, Tennessee, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Apr. 16, 2009

Very Sweet...way to sweet.. next time I will not use the condensed milk.

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Apr. 14, 2009

I will NEVER make another coconut cake again after finding this recipe. OMG. This is without a doubt the BEST coconut cake I've ever eaten. The whole pan was GONE by the time Easter dinner was over. Super easy and super wonderful! I left mine in the fridge overnight, then put the whipped cream on top the next day, and it was fantastic. I had another piece on Easter Monday, and it was even better because the filling had a chance to soak in even more after 2 days in the fridge. Thank you!!

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ewells1014

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 14, 2009

I made this for Easter (2009) and it was FABULOUS! I am not a huge fan of coconut, but my husband and 2 (of 3) sons are, so I made this for them and even I enjoyed it quite a bit! Since I wanted it to be pretty, I baked it in 2 8" round pans instead of the big one it called for. I used the whipped cream in the middle and did the rest of the icing as directed. It was maybe the prettiest cake I have ever made. The one change I did make was that I didn't know what "coconut cream" was and it was not with the canned milk at the store, as I expected, so I bought a package of coconut cream pudding, prepared it, and used it instead, with the canned milk, to infuse the cake. It turned out amazing! I did it on a rack over a pan with edges so I could get it off and do it again... Maybe it turned out too thick, who knows, but eventually it all went in and was amazing!

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kkbrink

Cooking Level: Intermediate

Living In: Sterling, Illinois, USA

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Reviewed: Apr. 14, 2009

Great cake!! Super moist and not mushy like I thought it might turn out. I think a butter cream icing might make it a little better as the whipped cream topping was a little tasteless. I was also a little scared when I started trying to get the cake out of the pan after pouring the coconut/milk mixture on but it did eventually work itself out and without crumbling.

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Chef Boy Ar De Angelina

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Reviewed: Apr. 13, 2009

The cake turned out great. It was just way to sweet for my liking. The only thing I will do next time (which it seems everyone else did) is pour only half of the coconut cream mixture down through the cake. This way it won't be too sweet. Otherwise the cake came out moist & good.

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DECEITFULKISSEZZ

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Reviewed: Apr. 13, 2009

This was the best (and easiest) coconut cake I have ever made. And I love coconut so I have tried a lot. I made a 2-layer cake....the 9x13 would probably have been easier when absorbing the coconut cream/milk mixture. The only change I made to the recipe was to add coconut extract to the whipped cream. The whipped topping really made the cake. Overall the cake was creamy and moist.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 12, 2009

Excellent recipe! My Mom is a huge fan of coconut cakes and she said this was the best ever!

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MELISSAJON

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Reviewed: Apr. 12, 2009

I've been wanting to bake a coconut cake for sometime & this didn't disappoint! I made it for Easter & it came out delicious...moist, fluffy, creamy frosting & just the right coconut flavor. I followed the cake recipe exactly. Made 2 9inch round cakes for layering. Added the condensed milk/coconut cream mixture to the hot cakes right out of the oven, let cool to room temperature & then refrigerated overnight. I was worried they might come out soggy, but they were perfect & moist. Instead of the whipped cream frosting w/ the recipe, I used the Cool Whipped Frosting from this site (just substituted coconut extract for vanilla) and it was a perfect combination. Just enough frosting for the layered cake. Added coconut flakes w/ the frosting in between layers and all over the cake. It looked so pretty & tasted even better!

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Kelly

Cooking Level: Beginning

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Reviewed: Apr. 12, 2009

This cake is AWESOME...if you can find Coco Lopez for the coconut cream in a 15 oz. can in usually where the tonic, club soda, etc. is in the grocery store, that is what you should use. The stuff in the baking aisle isn't the right stuff.

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Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 12, 2009

Absolutely AMAZING cake! I made this cake for my mom's birthday and my whole family raved over it saying it was the best cake they have had! I made a few changes: I used 1 tablespoon of vanilla extract in the cake mix. I also added fresh strawberries to my food processor and used the fruit spread in the middle of the cake with coconut. I iced the cake with whipped cream and topped it with coconut and strawberries. AMAZING! Very easy cake to make with such a wonderful, moist, taste.

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loves2cook

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Reviewed: Apr. 11, 2009

I followed the recipe exactly but after 30 minutes in the oven in the middle of the cake it was open a little bit and the raw cake mixture was inside still not cooked..I thought that was odd..so I put it in for another 20 minutes and it was fine and wasn't burnt. The cake does not look like anything special before you put the icing & coconut flakes on..When you get to put the whipped cream & flakes on it really looks good and I topped mine with slices of strawberry. It is a very easy cake to make and everything cost me under 20 dollars.

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lushie

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Reviewed: Apr. 9, 2009

Best coconut cake recipe ever! I used this last year & created a lamb cake for Easter. My in-laws requested I make it again this year. I'm going to make it into a bunny this time. Easy, delicious & the kids love helping decorate it.

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CR

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Reviewed: Apr. 8, 2009

I'm making this cake for Easter, but I just wanted to tell everyone who doesn't know about coconut cream,to go to the liquor isle in the market and get Coco Lopez. It should be right by the mixers. I can't wait to try this cake!

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juliesdiner

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