Reviewed: Mar. 24, 2008

First time I have ever made this cake. I made it just the way it was written. cake was very wet. Even tho there were no leftovers, I will make one change next time. (yes will make again) Less cream of cocnut mixture, about a third less. It was so rich, could only eat half of a slice. I could hear everyone moaning how good it tasted. (Almost) everyone said it was a little too wet. I made whipped cream and rum frosting. If it weren't for the wet texture, would have rated it 5 stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

Home Town: Wilmington, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

This turned out pretty good--not quite worth all the raving, though, I think. We topped ours with green-colored coconut, marshmallow peeps and jelly beans for Easter, so if nothing else, it looked cute!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiegal

Cooking Level: Intermediate

Living In: Provo, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

This cake is amazing! I made it in two 8" rounds to make it like the picture. Following some reviews, I allowed the cake to soak up the sauce for a couple of days before frosting and layering. I also put the limes on it like the picture. Everyone was really impressed! It was gone within minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ericsgirl51987

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Delicious! I followed others advice and used all of the sauce and allowed the cake to cool at room temp first before refrigerating. Kept in fridge for 2 days. Whipped up the frosting before serving using powdered sugar instead of granualted as recipe calls for. Frosting was perfect... light and not too sweet, which balances out the sweetness and richness of the cake. This cake is so moist and yummy. My friends accused me of buying it from a bakery!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

supplemist

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

was disapointed, didn't have much coconut taste, wasn't worth the extra expense

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lljbc1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

Great cake. Very moist and yummy. We followed directions as listed but didn't use all the sauce, seemed like it would be too much. Will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

I prepared the cake for a group of friends. The response was great. several wanted the recipe. I had made another coconut cream cake using a slightly different recipe, and the cake became dry after the second day. my only suggestion is that if you are taking the cake to someones house make sure that they have room in the frig for it, as it does sort of melt if left at room temp very long

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

grandmaof24

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

I made the cake twice. The first time I made it, I went by the recipe and it was just mush with bad texture. The second time I made without the Eagle brand condensed milk. I only used the Coco Lopez coconut cream and it was perfect. It tastes better if you make it 2 to 3 days in advance.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DAOKHA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

I couldn't find coconut cream so I used coconut milk also. BUT this was a very good cake but next time I will only do half of the cream,yes I will make this again. Thanks Terry137

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

This was VERY good. My son said he liked the "sticky stuff in the middle" the best. Hint! I wanted mine to look like the picture so I did it in 2 round pans. If you want to do it this way, I would highly suggest you put the first cake on your serving plate first, poke holes with a knife (giving a small twist to make a larger hole) and then put on the second layer doing the same thing. I didn't and the weight of the cake combined with the liquid made it extremely difficult to pick up to put onto my plate. I also iced it as the picture and covered with a combination of white and toasted coconut. VERY good! I now see why the recipe called fro the 9x13 cake pan though. Still like the looks of the layer cake though and would do it again this way by the means I suggested. Lorrie

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Lorrie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2008

Ok this was to die for!!! I did make a couple of changes. I used a DH coconut supreme mix and then add extract to the cake AND I used skim milk instead of water, I also used about 1/2 package of dry vanilla pudding. I only had 1/2 can of Coco Lopez so I used it to 1 full can of Sweetened condensed milk (could've used only half). I made 2 8" rounds and only used about 1/2 of the sauce mixture. It does make alot. I made 7 minute frosting with some coconut extract as well as vanilla extract to it along with a pinch of fine kosher salt( to cut the sweet). It was extremely moist yet not soggy! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2008

this was delicious and very easy and I used nearly all the sauce for the cake. It is better to find something to make larger holes than a tooth pick and do not pierce to the bottom. I did not use the frosting but as many other reviewers suggested used the coolwhip topping from this site and OMG!!! you will not be able to stop eating this!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rdmae

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

TOOK THIS TO A CHURCH DINNER AND EVERYONE WENT WILD.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LNHULSEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

This was way to sweet for my taste but may try again with a few good suggestions that I have reviewed here.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SKYBLUE1963

Cooking Level: Expert

Home Town: Bonner Springs, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

Great recipe!!!And so easy!!! I simply frosted it with Cool Whip Lite a couple hours before serving, then topped with coconut and refrigerated until time to serve. Everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbara L.

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

I made this cake for a friends birthday. The cake was simply to make and tasted like you had baked for hours. I bake and try new recipes on a day to day bases and this will definitly be put in my fault of recipes. One quick tip: I would recommend a Kitchen-Aid mixer for the whipping cream and sugar topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jackieO.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

To die for. I made this cake exactly as the recipe said and it turned out wonderful.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AmyStump

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

This cake is wonderful! I used half in half instead of the sweetened condensed milk. It would be too sweet otherwise. I also doubled the whipping cream. It is great!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KelliRae

Cooking Level: Intermediate

Living In: Eureka, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2007

VERY good. I went ahead and made it 2 days in advance to sit in the fridge. Followed other users' advice and poured the milks on the hot cake and let it come to room temp before refrigerating. Tasted delicious. I doubled the recipe and made a 2 layer 10" cake. USE ALL THE SAUCE!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Savannah, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

This cake was very good. I wouldn't say it's the best I've ever had, but it was still good. I couldn't find coconut cream so I used coconut milk also. It absorbed into the cake very well.

Was this review helpful? [ YES ]
1 user found this review helpful