Reviewed: Dec. 5, 2007

Oh My Goodness! This cake is incredible. I used the recipe as is and while it was a bit soupy, it was still fabulous. Made it for a bridal shower and had everyone asking for the recipe. YUM!!

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FELECHIA

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

I made this cake to Thanksgiving and it was a 100% hit with everyone. A note on the frosting...I used extra creamy Cool Whip Topping, a Half cup of Milk and Coconut Cream Instant Pudding Mix. It was awesome!! As other readers I found it a little hard to remove the cakes from the pan being that it was a bit sticky but they still come out on one piece so I can't be too upset. It cake rocks!

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swilliams2003

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Reviewed: Nov. 26, 2007

My husband made this for me for my birthday and it was by far the best coconut cake we've ever had. It is a sweet cake, but so yummy and moist! He used the cool whip topping.... absolutely perfect!

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bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Nov. 26, 2007

Just awesome. I used less sweetened condensed milk and added coconut milk because I was afraid it was going to be way to sweet. It was perfect!

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LEELAA19

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Reviewed: Nov. 24, 2007

Awesome!! I took this cake to work and all I heard was OMG!! Who made this cake? This is a keeper!! I made the recipe exactly as written. It is a lil sweet but amazing!! Thx

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gatorgurl

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Reviewed: Oct. 30, 2007

good flavor, but very heavy.

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LAURA2379

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Reviewed: Oct. 12, 2007

This cake was divine. It is easy to get worried at the amount of sauce there appears to be, but it all soaked up nicely and the cake wasn't soggy at all. I used the Cool Whipped Frosting recipe but forgot to add some coconut extract- next time!

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lanie23

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Reviewed: Oct. 12, 2007

let cake cool on counter completely before refridger. dont poke holes all the way thru either.

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jess v

Cooking Level: Intermediate

Home Town: El Campo, Texas, USA

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Reviewed: Sep. 28, 2007

If you like coconut then you must try this cake. It was delicious! After I added the milks I waited until the cake was at room tempt before I put it into the frig. To prevent mushiness I let it cool about an hour and then moved the cake from the pan onto a serving tray. I had it set in the frig about a day and a half before adding the whipped topping. *Round Two* I had a little "help" with the second cake and learned that, yes, there is such a thing as too many pokes. The second cake had twice as many poked holes than the first and about half turned to mush...still ate it though ^.^

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KSalt6

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 28, 2007

I made this for a birthday. Even people who weren't crazy about coconut loved it. Since the cake mix and the coconut cream already had plenty of sugar, I omitted the sweetened condensed milk. The cake was perfect without the milk. Made it with the cool whipped frosting recipe from this site.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Sep. 26, 2007

Fantastic flavor! It’s the kind of cake that’s excellent with black coffee in the morning. IMPORTANT TIP: Definitely do as others suggest and add coconut extract to both the frosting and cake. Too much coconut flavor is never enough! Also, let it sit for 1-2 days before adding frosting. This cake needs a lot of time to absorb the sauce and become flavorful. My tip to add is to over whip the batter on purpose for it to contain air bubbles and create holes in it naturally. Then after poking holes in it, not one cranny of the cake didn’t absorb the sauce. What a wonderful cake! yum

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CHRIA

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Reviewed: Sep. 24, 2007

This was a fabulous tasting cake! Super moist and scrumptious -- I will definitely make it many more times. Everyone loved it. It's truly an award winning recipe.

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Gina

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Reviewed: Aug. 25, 2007

I added coconut milk instead of vegetable oil and some of the water for even more coconut flavor. And, like other users, I used the Cool Whipped Frosting recipe for frosting it, but used 1/2 box Instant Coconut Cream pudding and a whole container of cool whip (no milk), then let it sit in the fridge until it solidified, and then added coconut milk (and a splash of coconut cream) to get it to the right consistency. Never enough coconut, right? So f'ing good!!

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MadeofStardust

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Reviewed: Aug. 16, 2007

Personally, I was a little disappointed after reading the rave reviews of this recipe. I thought the cake was way overly sweet and mushy. I've made similar cakes that incorporate pouring a warm sauce over the cake after baking, but I've been happier with other recipes.

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muttluvr76

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Aug. 13, 2007

Any recipe that my family requests that I make again is a 5-star recipe! I baked this for my mother's birthday and everyone loved it. I was unable to find the coconut cream after searching 2 grocery stores, so I settled for coconut milk instead. I was skeptical when I saw how the cake became like bread pudding after I poured the coconut sauce over it, but after letting it absorb over night in the fridge, it was delicious and moist by the next day. I made it in two 9" round cake pans but when I assembled the cake, one layer on top of the other with the whipped cream frosting as filling for the center, it was so moist that it hardly held its form. The top layer cracked in the middle but I was able to cover it with frosting. It was surprisingly moist! I wonder if it would have been different if I had used coconut cream instead of the coconut milk. I will definitely make this again. Next time I will just make this in a large rectangular cake pan and serve it from there!

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SUGARLUMP

Cooking Level: Beginning

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 7, 2007

Easy and delicious! It does remind me of a tres leches cake.

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ALVIARIN

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Reviewed: Jul. 19, 2007

This cake is fantastic! I made it for Easter and took the leftovers to work where it was quickly gobbled up. Everyone loved it nad asked for the recipe. They couldn't believe it was a cake mix. I couldn't find the coconut cream anywhere so I had to use coconut milk-just make sure to shake the can before opening if you use this because it separates. I was about to throw it out thinking there was something wrong with it until I read the can. Also, I added more coconut extract because I love the flavor.

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COOKIELOVER30

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Reviewed: Jul. 12, 2007

As a coconut cake fan, I was skeptical about using a cake mix for this recipe, but I'm glad I tried it...it was fabulous! Nobody could believe it was a cake mix recipe and it disappeared quickly! The only thing I did differently was to use the recipe for Cool Whipped Frosting for the top instead of the recommended recipe. For the coconut cream, I used the can found in the wine/liquor section and I did use all the recommended liquid, which kept the cake moist without being soggy. After I poured the liquid over the cake, I let it cool completely before refrigerating. After it sat in the fridge for 2 days, we devoured it! Yummy!

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MOMTOKTL

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Reviewed: Jul. 5, 2007

This was a hit! I changed it up a little. I used pineapple cake and cut back slightly on the coconut extract. What a combo. Everyone loved it.

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Sweet Tooth

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Reviewed: Jul. 5, 2007

This is such an easy cake, but so good that people will think you have some God-given baking talent. I didn't have any coconut extract and it wasn't missed one bit. I made this for my father-in-law's 80th birthday and it went over so well that within a day I got emails asking for the recipe! My mom and sister have Crohn's disease that prevents them from having too much roughage in their diets; flaked coconut bothers both of them, as it does many people. You can skip the flaked coconut on top and not miss the coconut flavor at all. YOU SHOULD FOLLOW other reviewers' suggestions and let this cake cool to room temp on the counter after you pour the coconut cream mixture over it, before chilling. If you put the cake in the fridge to cool, it will get soggy. REMEMBER ALSO not to let holes poke all the way through to the bottom of the cake or you'll get a little puddle of coconut cream on the bottom, which means it didn't absorb into your cake and won't be as moist as you want. Bigger holes work better, so find something as big as a chopstick if you don't have one handy. I frosted the cake with the Cool Whipped Frosting recipe on this site that has a billion good reviews, and that worked very well. Nice and light tasting. This was such a fantastic cake and so easy to make. Don't miss this one!

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