Reviewed: Sep. 1, 2009

I made this cake, for a sunday dinner I was having. The cake came out great, I did change a few things about this recipe, I use 1 cup coconut milk, instead of the cream of coconut and I also had 1 tsp vanilla. In between the layers I used a mixture of 1 cup sourcream, 3 oz condensed milk, 2 tbsp sugar and 1/2 cup shredded coconut, by the way it taste really good. For the frosting I used 1 (8oz package of cream cheese), 1 stick of butter, 6 cups powder sugar, and 1 tsp vanilla. After frosting the cake I sprinkled it with shredded coconut, and added fresh strawberries to the cake. Next time I think I will add some coconut extract.

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

Reviewer:

TANYA

Cooking Level: Intermediate

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

Reviewed: May 10, 2009

My book club group always request this cake when it is my turn to host! My modifications: I make it 3 layers, baked for 25 minutes. I add 1 tsp of coconut extract to the cake mix and to the frosting. The 3 layers require 1 1/2 times the recipe and I always add extra coconut right into the frosting and pat more on the outside of this cake.

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

Reviewer:

Beth in Duluth

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

Reviewed: Apr. 19, 2009

I made this cake for my dad's 75th birthday because he loves coconut cake. It was great! Everyone loved it, and my family can be quite critical of my cooking at times. I followed the recipe exactly. The only difference was that I had to cook it a little longer than the recipe called for. I will make this again, and again, and again. Loved it!

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

Reviewer:

VICKYLYNN217

Cooking Level: Intermediate

Living In: Windsor, South Carolina, USA

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

Reviewed: Jan. 2, 2009

This was very pretty, and held together nicely. But it was really really sweet. I made it as dessert for Christmas dinner, and there is still some left on the counter today. Will not make this one again. I will probably stick with Emeril's Coconut Cream Cake recipe.

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

Reviewer:

HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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

Reviewed: Nov. 18, 2008

This cake was very good- super easy and super moist. I made as a Bundt cake (baked 40 minutes). I also added a macaroon filling that I got from the Chocolate Macaroon Bundt Cake on this site. Next time I would double the filling as that recipe was for a 10 cup Bundt and I have a 12 cup. The filling was tasty but there wasn't enough. I also used coconut extract for vanilla as I had on hand. If you love coconut, you will love this cake. I served it to our pastor who was visiting for our son's pre-Baptismal meeting and he raved about it!

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

Reviewer:

nicole t.

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

Reviewed: May 29, 2008

Everyone, loved it. I couldn't find cream of coconut so I used 3tsp coconut extract and a cup of heavy cream. I also made it the night before, so the flavor really came out.

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

Reviewer:

Jodi

Cooking Level: Expert

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

Reviewed: May 12, 2008

This is a great and yummy recipe. I made it the first time for a birthday cake. It was so popular, everyone loved it. I made it again as cupcakes for a Mother's Day brunch and everyone asked for the recipe. I make one minor change - I use 1/4 cup applesauce in place of the oil. The cake is so moist and holds up well with the frosting. Love it!

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

Reviewer:

MISSYLOU1

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

Reviewed: Dec. 27, 2007

I was disappointed with this recipe. I don't know if it was the coconut cream that added to a mix made it overly sweet. I even cut in half the sugar of the frosting, but it didn't help much. I learned to be careful with recipes using cake mix, because the mix is already too sweet for my taste. Any extra suggar added will be already too much.

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

Reviewer:

SONIAEDGAR

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

Reviewed: Dec. 3, 2007

Loved it. Very moist- not too coconutty in flavor, but that makes it great. Thanks for a great recipe

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

Reviewer:

Shelly B.

Cooking Level: Expert

Living In: Seguin, Texas, USA

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

Reviewed: Aug. 13, 2007

Well I don't know if I did something wrong but I didn;t taste much coconut flavour at all. I just thhought the flavouring would be pouring out of it. The only cocnut taste I got was from the cocnut I sprinkled on the top. I even added a teaspoon coconut flavouring to the cake mix. Next time I think I will add the whole tin of coconut cream and 2 teaspoons coconut flavouring. The icing on top was excellent. The presentation was beautiful.

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

Reviewer:

Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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

Reviewed: Apr. 24, 2007

OMG. This is sooo good. I used it to make a rabbit cake at Easter. It was a perfect choice. Moist. Smells wonderful while cooking. The family loved it.

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

Reviewer:

lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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

Reviewed: Sep. 18, 2006

You MUST use coconut cream..not coconut milk in this recipe. Wonderful flavor!

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

Reviewer:

Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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

Reviewed: Mar. 1, 2005

I love to bake cakes and I'm always looking out to try new flavors. This one's a sure winner! It bakes beautifully and has a great flavor. I did go on quite a hunt looking for the cream of coconut in my town, though. I recommend baking this one the day before your event, the flavor is much stronger once it's been in the refrigerator overnight.

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

Reviewer:

KITCHENFUN

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

Reviewed: Nov. 16, 2004

The BEST MOISTEST cake I have ever tasted! It is so good! Everyone could not get over the moistness of it all! I would like a bit more coconuty taste,maybe add coconut extract to the frosting. Other than that,a perfect coconut cake!!!

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

Reviewer:

DINGER63

Cooking Level: Expert

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

Reviewed: Mar. 12, 2004

This is a BEAUTIFUL cake!! It looks fantastic!! I found the cake to be a little TOO moist as it almost turned to pudding after I took a bite... presentation is fabulous...

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

Reviewer:

GINGER LEIGH

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

Reviewed: Feb. 2, 2004

We all loved this cake, awesome, very moist. I toasted coconut for on top of the glaze...

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

Reviewer:

EMMA9

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

Reviewed: Jul. 4, 2002

This cake was OK, but I have had much better. The icing just didn't go with the cake and was very sweet. The cake itself was not very moist. And 1 cup of coconut on the top didn't begin to cover the cake (I used a full 7oz bag, which is 2 2/3 cups). Not bad or anything, but I won't make it again.

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

Reviewer:

PRATE002

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Panama City, Florida, USA

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

Reviewed: Apr. 1, 2002

I made this recipe for Easter to make bunnies cakes for hospital staff. Everyone raved. You need two inch high round pans - makes a lot of batter. I used fluffy cream cheese frosting from a can. Would suggest an apricot or raspberry filling for layers. Yummm! Excellent!!

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

Reviewer:

noahmiss

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

Reviewed: Feb. 16, 2002

I made this cake last week and it was very good.The cake was very moist,but the topping was too sweet,one of my friends really liked it cold right out of the fridge.I would probably change the topping to something less sweet next time and add coconut.

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

Reviewer:

JAKI

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

Reviewed: Jan. 24, 2002

This cake was extremely moist. I did however add 1/2 of a bar of cream cheese and it turned out excellent.

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

Reviewer:

NATALIE MACHADO

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

Coconut Cream Cake II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!