Reviewed: May 30, 2011

very moist cake... it was a hit at the party! I made them into cupcakes and topped with store bought icing with the rest of the can of coconut milk blended in and toasted coconut! Will definitely make again!

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Reviewer:

kgoldman

Reviewed: May 1, 2011

Great recipe and very easy. Super moist and the coconut taste was great. Everyone in my family loved it so much, I did not have time to frost it. They eat it like pound cake. Will do again now that summer is almost here.

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Reviewer:

Esther

Cooking Level: Expert

Home Town: Miami, Florida, USA

Reviewed: Jan. 6, 2011

delicious with a nice light texture, and super easy! i added 2 tsp of coconut extract to the cake batter.

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Reviewer:

chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 13, 2010

This cake tastes a bit strange. I used Pillsbury Moist White Cake, and I'm a bit disappointed with the flavor, especially after reading the wonderful reviews. Even after the sour cream and the coconut cream, I taste the boxed cake in here, I might try to make it with a different brand, as this Pillsbury has its own particular taste maybe due to the pudding already added in the mix.

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Reviewer:

tucaz

Cooking Level: Expert

Reviewed: Oct. 2, 2010

This cake was good, my family absolutely loved it and could not stop eating it (including my dad who rarely eats sweets unless he thinks they are "worth it" to him). I, on the otherhand, thought it was good, but it was a bit sweet for my taste. I couldn't eat very much of it before I felt a little sick. Overall though, I'd say it was good. It was extremely moist and had a good flavor. I aslo baked it as stated in a 9 by 13 inch pan, but baked it a few minutes longer than called for. Good recipe and VERY easy!

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Reviewer:

cookie_monster

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Jan. 21, 2010

This cake does have good flavor but I didn't care for the texture. I actually found it to moist-a bit like a bread pudding. The changes I made were to add 1tsp of almond extract and about 1/2c of coconut. For the frosting I used store bought cream cheese frosting and added about 2oz of cream of coconut. Oh and this is a very sweet cake.

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Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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.

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Reviewer:

TANYA

Cooking Level: Intermediate

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.

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Reviewer:

Beth in Duluth

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!

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Reviewer:

VICKYLYNN217

Cooking Level: Intermediate

Living In: Windsor, South Carolina, USA

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.

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