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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 1, 2008
Very good - just on the border of too sweet for my taste though. Does remind one of a tres leches cake. Be sure to use the Cool Whipped Frosting and follow other reviewers advice of poking large holes and soaking the cake until room temperature then refrigerating. We could only wait 7 hours to dig in and it was tasty. Bet it will be GREAT tomorrow. Oh and I made this in a bundt pan because I didn't want a soggy bottom.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Lakewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 30, 2008
I've made this cake quite a few times now. It is often requested and everyone just loves it. I substitute coconut milk for the regular milk, but other than that I make it as directed in the recipe. It is so easy and so tasty. People can't believe it's homemade. Also, for those intimidated by cake recipes other than simple box cakes... this is not time consuming or labor intensive. It's a great cake and well worth the effort. Enjoy!!
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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: Aug. 28, 2008
I made this cake for my sister's birthday and it was a hit. I had people asking me the recipe for it. I am not the type to try a recipe twice but I love it so much I am making the same cake for a special friend's birthday.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 18, 2008
Oh so Good! You have to try this.
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Cooking Level: Expert

Living In: Flint, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 17, 2008
This cake is awesome.I can't find coconut cream anywhere,so I used coconut milk,and followed other reviewers advice about letting the cake cool before refrigerating.I iced it with whipping cream,which was good,but I may try a light frosting next time.This was a light delicious cake,not soggy at all.In fact I will be making this for my wedding cake!
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Photo by tracyd

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 29, 2008
We all loved this!! I am very picky about coconut cake, and this was a for sure thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 28, 2008
Although the frosting was a flop for me (it never got stiff), this cake was absolutely delicious and I have to give it five stars! My husband said it might be his new favorite cake! Thank you for the wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 27, 2008
Time consuming with letting it sit a few days, but it was eaten within 1 hour of completion. Many people wanted the recipe
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Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA
Living In: Amherst, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 27, 2008
this was excellent and easy! I agree w/the others that it is even better the next day. Although we could not wait till the next day and ate it a few hours after we made it and it was still delicious. Everyone loved it! I will definitely make this again especially when I have to bring something for potluck since I can make it the day before.
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Cooking Level: Beginning

Home Town: Miami, Florida, USA
Living In: Pembroke Pines, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 19, 2008
I reduced the coconut creme and condensed milk by 1/3.The flavor was good but this was still much too sweet. Will try again though, maybe using 1/3 of each.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2008
This cake is delicious. I made it several days before my sons birthday for dessert, and had leftovers in my fridge. At the birthday party, instead of eating the regular birthday cake, someone got this cake out of the fridge, and then everyone had some of it until it was completely gone. The birthday cake didn't fare as well! Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 1, 2008
This was great! Quite simple to make and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jun. 25, 2008
This cake is so moist and so good! I get asked for this recipe every time I make it. For the frosting I use heavy whipping cream whipped up and a small box of vanilla pudding mixed with 1 cup of milk and fold the two together. Yum!!
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Manitowoc, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 22, 2008
A little rich but still good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 20, 2008
In one word, this cake is AMAZING! My husband has decided it's his new favorite cake. My grocery store was out of coconut extract when I needed it, so I used the coconut cake mix instead of the white cake mix and it tasted just fine. I did follow other reviewers' suggestions and let it cool all the way before refridgerating, making sure the cake soaked up all the liquid. I also used the Cool Whipped Topping recipe on this website that was recommended, but used coconut cream pudding instead of vanilla which was perfect. I prefer to toast the coconut before topping the cake with it - it adds just the right amount of nuttiness and crunchiness to the cake. Thanks for the great recipe!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Prairie Grove, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 19, 2008
I pretty much followed the recipe. I did however add a little extra coconut extract and toasted 1/2 the coconut. I'm not sure if the coconut milk I found was exactly what the recipe called for, but it worked just fine. I used milk, not cream...and I didn't add the entire can, probably about 2/3. Everyone loved it. I will make it again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2008
This cake is awesome! I used whipped cream sweetened slightly and fresh coconut which was not sweetened at all. Perfect birthday cake for coconut lovers.
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