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.

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Jodi

	Cooking Level: Expert
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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!

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MISSYLOU1


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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.

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SONIAEDGAR


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Reviewed: Dec. 3, 2007

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

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Shelly B.

	Cooking Level: Expert Living In: Seguin, Texas, USA
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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.

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Crazy4Chocolate

	Cooking Level: Beginning Living In: Belize City, Belize District, Belize
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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.

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lons65

	Cooking Level: Intermediate Living In: Pike Creek, Delaware, USA
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Reviewed: Sep. 18, 2006

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

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Cacki

	Cooking Level: Intermediate Home Town: Delmar, Maryland, USA Living In: Fruitland, Maryland, USA
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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.

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KITCHENFUN


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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!!!

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DINGER63

	Cooking Level: Expert
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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...

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GINGER LEIGH


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Reviewed: Feb. 3, 2004

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

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EMMA9


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Reviewed: Sep. 24, 2003

Just made this cake for my Mother's birthday. It's the third time I've made it, yummy yummy can't wait. Thanks for the recipe!

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GAIL SMITH


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Reviewed: Sep. 24, 2003

This incredibly moist cake was the best coconut cream cake i've ever had. adding coconut cream to the box of cake mix does wonders.

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JOYLSTARK


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Reviewed: Sep. 24, 2003

This cake was really delicious. I worried it would be oversweet, but it really wasn't, though I might try it with less sugar in the icing next time so it will have more cream cheese taste. This was one of the moistest cakes I've ever eaten; I think that's because of the sour cream and coconut cream in the batter. (I used light sour cream.) My icing turned out a little runny, but I think that also added to the moistness, and it was kind of nice the way it dripped over the sides. This is a fabulous white cake, and I will make it again.

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jenniferblaufrau


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Reviewed: Sep. 24, 2003

I simply love this cake!!!!!! I put it in a Bundt pan which I think turned out fabulous, especiall when you ice it and then sprinkle on the coconut. At first, when I took it out of the oven I thought it would not be that good, then when I flipped it onto the plate, and iced it, it was not only pretty, but tastes Delish! I will most certainly make this again and again.

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SALLYLUU


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Reviewed: Sep. 22, 2003

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!!

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noahmiss


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Reviewed: Jan. 12, 2003

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.

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PRATE002

	Cooking Level: Expert Home Town: Birmingham, Alabama, USA Living In: Panama City, Florida, USA
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Reviewed: Aug. 29, 2002

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

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NATALIE MACHADO


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Reviewed: Aug. 29, 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.

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