The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 26, 2009
Yum, yum, yum! Moist, fragrant, tender and simply delicious. Freezes well and tastes even better when you pop a slice into the microwave for a few seconds prior to serving. However, I'm taking one star off because I feel it would have been virtually inedible with 3 cups of sugar! 2 cups is just the perfect amount. I used 1 tsp of coconut extract which gave it a beautiful subtle flavour, dessicated coconut instead of the shredded and only 5 eggs (medium size), since I didn't want to risk an eggy taste. I will be making this again often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 18, 2009
Using a few tweaks suggested by others, this was a crowd pleaser and gets 5 stars! I doubled the coconut extract, reduced sugar to 2 cups and processed the flaked coconut briefly in the food processor. Very flavorful and moist. Thanks for sharing this one!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 14, 2009
Mmmm. I've been looking for a cake recipe w/ a kick - something different than plain ol' cake. The coconut flavor is wonderful. Only used 2 cups sugar & doubled coconut extract. Made a 3-layer 8-inch round cake, tasted great with frosting. Hesitated on giving the 5th star because the cake was hard. I wonder if anyone else had that issue. I wish it was just a bit softer in texture. But the flavor is wonderful & I will def use this recipe again. If I could give it 4 1/2, I would have!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 4, 2009
A lot of reviewers said was a tad dry, and I agree.
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 1, 2009
This cake is phenomenal. I did cupcakes and it made about 30-36. Fill the baking cups about 3/4 full of batter and bake for 20 minutes at 350. My favortie cake EVER! I frosted with the special buttercream recipe from this site and instead of using vanilla extract in the frosting I used coconut extract. SO SO GOOD.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 14, 2009
I baked this in layers for my mother-in-laws. It was very well received. My brother has now requested it for his wedding cake this week end. This is a new family favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 9, 2009
Awesome cake!! It is definately a keeper. I did split the batter and made to bundt cakes. Once I poured half of the batter in the first pan I mixed in 1 cup of chopped almonds and put it in the rest of the batter. The one with the almonds came out a little more moist than the one without. I then brought out half of each cake for my neighbors to try and they were very pleased with both but most of them liked the ones with the almonds. I also cooked the cakes for 1 hr and 5 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 29, 2009
Oh! Sooooo good! Lots of compliments... Very rich, smooth. I iced it with a cream cheese frosting ( I added 1/2 teaspoon of coconut extract to it ) and it was delicious...Thanks for sharing, Monica
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Cooking Level: Expert

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 27, 2009
I used this recipe for a small cakke in the centre of my cupcake display at my wedding. I iced it with cream cheese icing and placed needle fleted birds in a nest on top. Although the cake took forever to bake despite the small size and it was VERY crusty on the outside, it was delicious and I recieved the highest praises from those that ate up the scraps as I cut the top even. I am now making it for my inlaws for their wedding aniversary as they requested it especially!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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Reviewed: Jun. 25, 2009
This was super easy! One bowl! I didn't use any icing so it was a tad dry. But I brushed on some simple syrup with rum extract in it- yum! This would make a wonderful cake layer. The only change I made was reducing the sugar a bit because I was using sweetened coconut flakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 18, 2009
Moist!Yummy! This is an excellent recipe. I also reduced the sugar by 1/2cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 16, 2009
I made this cake for my boss on his birthday because he likes coconut. I picked it because I know some people don't like the texture of coconut and on a traditional coconut cake you put lots of flaked coconut on the outside but this had lots on the inside. I did reduce sugar by 1 cup but made with sweetened coconut flakes. I made in a bundt pan so reduced cooking time by 10 min. and I put the Coconut Cream Cheese icing on top (I reduced sugar in this recipe also because I wanted a thinner, glaze type icing)I brought flaked coconut with me so those that wanted to could put more on top. It was delicious and my boss asked to have another piece. I will definitely make again.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Stephenville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 12, 2009
hi this is my first time reviewing a recipe. first thing I changed a couple of things but a good base recipe anyway. Used 2 cups of sugar, I thought 3 was a bit much, and added 1/2tsp of salt,1 1/2tsp vanilla and 1 1/2tsp almond didn't have any coconut extract and 1tsp instead of half baking powder. delicious,very moist and great coconut flavor thanks for posting
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by Tricia Jaeger
Reviewed: Jun. 10, 2009
A very yummy and flavorful cake. It's easy to eat more than you should. Weird but the top half was a lot better then the bottom half, maybe due to oven postioning?
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 16, 2009
This is by far the BEST coconut pound cake recipe ever! It absolutely NEVER disappoints. The only change I made is to add about 1/2 teaspoon of almond extract to the batter. Otherwise, it is just fantastic!
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Cooking Level: Expert

Home Town: Laramie, Wyoming, USA
Living In: Cheyenne, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 29, 2009
I've baked this many times and it never disappoints! I add about 1/2 t. almond extract to the batter and it just adds a hint of sweetness. I baked one last night and between my dad and my boyfriend, it was gone in a couple of hours so I'll have to bake another one tonight for the people coming over for dinner. I always make sure to beat the eggs into the batter one at a time and then beat for about a minute after each one. It's one of the easiest recipes ever and always comes out great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 27, 2009
I'm a coconut freak! I loved this cake, it was perfect. I did make a half batch in a bread pan and servied with whipped cream and strawberries. I did add a little extra coconut extract but that was just to my taste.
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Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 20, 2009
This cake is easy to make and it is great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 13, 2009
Without a doubt, the best pound cake I have ever tasted! I am not normally a fan as pound cake is very dry, but this was amazing, even my husband LOVED it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 13, 2009
Wonderful Coconut flavor, slightly dry but served with coolwhip mixed with crushed pineapple in it.
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