Reviewed: Apr. 7, 2009

Excellent recipe.....didn't change a thing. Everyone (who loves coconut) raved, Thank you!

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Katie

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orange Park, Florida, USA

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Reviewed: Apr. 5, 2009

Absolutely Wonderful. Between my fiance and I we would have eaten the whole cake if we thought we could get away with it. This was a wonderful moist cake with sweet coconut flavor. The whip cream topping really lightened things up and helped tone down the sweetness. I did add fresh pineapple slices in the center and drizzled some pineapple juice on the bottom layer. This was so good. Thanks for this SUPERB recipe!

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Loved it! My family is not usually big on coconut - mostly because of the texture of flaked coconut - so I made the recipe as directed and just left off the flaked coconut. Very moist and tasty! I couldn't find anything called 'coconut cream' in my grocery store and thus used coconut milk. It seemed to work fine.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

I was so disappointed after reading all the great reviews. There was absolutley nothing special about this cake! It tasted exactly like what it was... a box mix with syrup poured over it. Was it "bad"? No, but it wasn't fooling anyone either. And it surely wasn't worth the 4 dollar can of coconut cream. Won't be making this one again.

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rebs138

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

I think this should be called Aloha Cake! What a dream! This cake is wonderful. Next time I think I will use about 8oz of coconut cream (it's really fattening if you read the label) and 1/2 a can of sweetened condensed milk. All of the milk mixture didn't absorb into the cake. I left my cake in a bundt cake pan when pouring 1/2 the milk mixture in and then with the other 1/2 I had flipped the cake over. My whipped cream topping came out weird, maybe I whipped it too long, so I made it with the Cool Whipped Frosting that has a ton of great reviews with the whipped cream I just made. Very good cake! Aloha!

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HBROOKE

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

I, too, added more coconut extract than called for and am glad I did. Additionally, I used coconut milk instead of cream of coconut since I couldn't find the latter in my grocery store - cake turned out just fine! A suggestion for final presentation: adding pineapple chunks around the cake (and a few on top) ended up being a really well-received idea. The pineapple mixed REALLY well with the coconut flavor. I also suggest baking this in two round pans and then layering (just make sure you make twice as much whip cream so that you have enough for putting in between layers).

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ozzy86

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Reviewed: Mar. 13, 2009

Coconut cream? What is this? I went to 3 different grocery stores looking for this elusive product only to be met with blank stares when I asked grocery store employees if they had any. So...I used coconut milk instead and I think it turned out just fine. I baked in 2 round pans for about 23 minutes. This is a good cake, I did double the coconut extract in the cake for a stronger flavor and am glad I did. I also used Cool Whipped Frosting (from this website) with this cake, making it with home-made whipped cream with coconut extract and it was really good. I will serve this on Easter Sunday!

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love2cook

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

I love this cake it is a snap to make, I recently made it again but made some changes although the orginal way is Perfect. I added crushed pineapples to the cake mix, I Followed everything else the same. I decorated it with chocolate dipped pineapple. It was my boss birthday pineapple coconut is her favorite thank you soo much this is great!!!!

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Lynne

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Mar. 7, 2009

I'm not a fan of doctored cake mixes but I must say this one was very nice. Do take the time to use all of the infusing syrup; it is worth the effort. I cooled my cake layers first before adding about half of the syrup and then chilled the cake for several hours (you could do it overnight). In the morning once it had set up better, I added the rest and chilled several more hours. We did a layer cake using a double batch of frosting and the presentation was lovely.

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Connie

Home Town: Fullerton, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Mar. 4, 2009

This is one of our new faves. I made as directed, only used coconut milk instead of coconut cream, but only because I couldn't find coconut "cream" at the grocery store. I'm not sure if there's a difference. When I mixed the coconut milk with the sweetened condensed milk, it appeared a bit thin, so out of concern for having a soggy cake, I only used about 2/3 of the mixture. I also used the cool whipped frosting recipe from this site. My fiance and I managed to eat the whole cake in 3 days! I'm working on the last piece right now :)

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GRANITEGAL316

Cooking Level: Intermediate

Home Town: Goshen, Ohio, USA

Living In: Batavia, Ohio, USA

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Reviewed: Mar. 1, 2009

This is a keeper brought to a church dinner and there was nothing left. The family wants one for home. Made it as written lovely cake

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JANTOSZ

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Reviewed: Feb. 26, 2009

My family loved this cake. I LOVE coconut so I added twice the flavoring to the cake batter. I also followed other advice and didn't use all the cream sauce on the cakes. They were still very moist and didn't lack flavor. I also layered the cake so I had to make twice the amount of whipped cream frosting, I also only used a small spoonful of 10x sugar in the whipped cream. I used chipped coconut to sprinkle on the top. Since it is not sweetened I think it helped to keep the flavor from being too sweet. Very yummy!

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Christine

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Reviewed: Feb. 24, 2009

This turned out really nice. I made it as a layer cake so I did not put all of the condensed milk/cream of coconut on because I was worried about stability but it turned out fine and I could have put the whole amount on. I did use whip cream stabilizer. Because we made it on Oscar night I sprinkled some edible glitter on the coconut which made it look fantastic. When making it again I will double the extract. Despite all that I would definately make this again, it was super easy and everyone liked it.

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Suzanne

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Reviewed: Feb. 19, 2009

Hello, I made this cake for work and it was a smash!!! I used 1 can of cream of coconut and 1 1/2 cans of sweetened condensed milk for a double cake recipe. It was a perfect amount. This recipes would be good with hot fudge sauce and almonds. An Almond Joy Cake! YUM!!!

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cher

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Reviewed: Feb. 19, 2009

Baked this cake for my girlfriends get-together,and they raved!!!!!!!!Everyone wanted the recipe.I will definitely bake this again.

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Lareina

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Reviewed: Feb. 18, 2009

I've made this cake two times in the past month!! We love it!!! LOVE IT!!!!

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mayasithara

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Reviewed: Feb. 17, 2009

OH...MY...GOODNESS!!!! I consider myself to be a fairly good cook. In my mind, I'm an even better baker. However, I have NEVER baked ANYTHING that was as good as this cake! It was delicious! I wanted more for the frosting, so I took the advice of chibi chef and used the cool-whipped frosting from this site. Also, it only took about half of the syrup mixture to completely moisten my cakes. I would have been afraid to add any more than that. I will definitely make this many, many more times! Thank you so much for the recipe!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Feb. 8, 2009

Very very sweet,rich and moist. I think I enjoyed the topping more then the cake but the kids liked the cake more.

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 30, 2009

This cake is awesome! I made it this past Christmas and everyone loved it. This really is a no-fail recipe. You won't be sorry you made it! I didn't use nearly all of the cream and it was very moist for days. Don't worry about making this a few days ahead of time. It gets more and more delicious each day. Thanks for a keeper!

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Lucy

Cooking Level: Expert

Home Town: Freehold, New Jersey, USA

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Reviewed: Jan. 29, 2009

Delicious! Definitely reminded me of the latin cake " Tres Leches". I made this cake using 2-9" round and had to double the whipped cream frosting. Next time, I would even triple it! Also, I like just a little flavor in my whipped cream. Maybe adding 1 teaspoon of coconut extract or vanilla.

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