The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 4, 2009
I wanted so much to love this cake, I did. But it is much too, much too sweet! I even reduced the amount of sweetened condensed milk and coconut cream to 1 cup each. I had to throw it away.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 31, 2008
I made this recipe for my family's Christmas dinner and it was a hit. I had to make some substitutions not being able to find the coconut cream . I used the sweetened condensed milk and added 2 tsps. cocount extract and that did the trick. Also I used coconut milk instead of regular milk in the cake batter that another reviewer suggested. I also toasted the coconut flakes on top of the cake and it was so much nicer and flavorful. You must not poke holes all the way through as I did cuz I couldn't get the cake out of the pan and made a trifle instead with cubes of cake and was just as wonderful. I made this twice once using the whipped cream icing that goes with this recipe and the other time with the frozen whipped topping recipe from this site. The family agreed that the frozen whipped topping recipe was the best, so from now on I will use that one. I highly recommend this cake it was delicious.
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Cooking Level: Intermediate

Home Town: Welland, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 29, 2008
This was delicious! Everyone loved it- even people who don't like coconut! I'll definitely be making this again. I'd suggest using a little less sugar in the frosting, since the cake is already rich and sweet. Wonderfully moist and flavorful. Not unlike a coconut Tres Leches cake. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 26, 2008
Made this cake to take Christmas Eve to inlaws... they loved it. Took the leftovers to my parents the next day... EVERYONE went crazy about it. I think it would be wise to reduce the amount of liquid a bit though. Great taste... just a bit too soggy. I was worried about the whipping cream keeping shape so I took a can of whip cream and people added onto their serving it was great!
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Slippery Rock, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Dec. 26, 2008
Wow--this recipe reminds me of the coconut cake my mom made when I was young. I made it for Christmas this year as a 2 layer cake, and even my "I don't eat dessert" claiming husband has had 2 pieces. We decorated the top with a few maraschino cherries, and have a new family favorite! Perfect just the way it is written.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 24, 2008
HEAVENLY! I was a little nervous about it being too moist as one reviewer said, but it was perfect! I made it as directed and let it sit in the fridge for two days before making the easy Whipped Cream from this site. I did double the whipped cream recipe and added a tad of coconut extract! FABULOUS! Will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 21, 2008
I made this for my father for his birthday and I really should have made two of them.....it was a huge hit!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 20, 2008
Made for Thanksgiving, and it was gone before the day was over. Absolutely delicious! I made mine a 2 layer round cake and topped with cherries. Very pretty. :)
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Cooking Level: Intermediate

Home Town: Rockwood, Tennessee, USA
Living In: Lancing, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 17, 2008
This recipe was excellent!! I made this cake for Thanksgiving & it disappeared off the table. I definitely will be making this cake again!!
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Cooking Level: Expert

Living In: Newark, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 15, 2008
very moist and yummy! not recommended for people that dislike extremely sweet dessert.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 1, 2008
Great recipe!! I made mini-cupcakes for a Halloween party, so they looked like little angel clouds! I followed other reviewers advice and made the mini-cakes two days before and just kept them in the fridge, then I iced them in the morning before the party...Yummy! They were a huge hit! I lined mini muffin tins with liners, scooped about 2tbsp of batter and baked for 10min in the oven.... used a skewer to poke holes and poured the coconut cream over it, let them sit out for about 4 hours and then wrapped them up.... Make sure you use quick release tin foil or the tops of the muffins will stick and break off. I added coconut extract into the frosting, to give it a solid coconut flavor. This is a great go-to recipe that is not too overly sweet!
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Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2008
Oh WOW!! This was FABULOUS!! The changes I made were to use a butter recipe yellow cake that I added a tsp of coconut flavoring to and one bite....my family came completely unglued, it was soooooo delicious!!! I toasted the coconut that went on top as well. Despite the consternation of the family, I let it sit 24 hours before serving (in the refrigerator) and what a difference I'm sure this made. The entire lower half of the cake soaked up the condensed milk/cream of coconut and made it extra moist and VERY yummy!! This one will be a regular in our house!!!
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Cooking Level: Expert

Home Town: Dothan, Alabama, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2008
Excellent recipe - stayed very moist. For a twist, a little lime zest goes a long way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 13, 2008
I made this yesterday and it is so good! I let is soak about 5 hours and that seemed plenty. It was easy to make and so moist. I made it just as the recipe stated and it was perfect!
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Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2008
I tried this recipe for the first time tonight. However, i have a question to anyone that has successfully made it. I followed the recipe step by step. I poured the coconut concoction over the cake, and let it fully cool. I decided to put it in the freezer, since i wont be assembling my cake until Fri. Now, im wondering where i went wrong. I tried to remove the cake from the pan, and it started to fall apart. (obviously because it was still "soaking") Should i have just put in the freezer pan and all.. and remove it once frozen? I was able to get it out of the pan somewhat intact.. and then just "glued" it back together. Using the moisture to my advantage. After all the rave reviews, im hoping to make it again... Could someone help clarify? Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 6, 2008
Very nice - I was afraid that adding all the sauce might have been too sweet. I used all but a cup and next time I will use the entire amount. The cake was delicious.
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Cooking Level: Intermediate

Home Town: Ossining, New York, USA
Living In: New Milford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 21, 2008
Took it to my church last night. Got rave reviews had to give to recipes out, no leftovers. One review said you could use less milk I will maybe do so next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 14, 2008
I have made this a few times and I have been asked for the recipe every time. I follow the recipe exactly except I toast the coconut.
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA
Living In: Etters, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 13, 2008
To DIE for, but you have to be a true coconut lover! I am, and this just could not have been loaded with more coconut flavor.
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Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA
Living In: Winchester, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 8, 2008
this cake was so freaking good!!!! i loved it and so did my whole family and friends! my mother in law who can't stand coconut gave it a chance and LOVED it!! this cake made her a fan :) there's only 2 things i did different. i doubled the heavy cream for more topping because i didn't think one cup was enough the first time. and because i couldn't find coconut cream, i used CREAM OF COCONUT instead. you can find it in the liquor section at your grocery store and it's thicker than coconut milk, and sweeter, but doesn't make the cake too sweet, even w/the condensed milk. and of course let it sink in before putting it in the fridge. LOVE LOVE LOVE THIS CAKE!!!
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