Reviewed: Apr. 11, 2009

Pretty good. I did not have coconut extract so just used vanilla. It had a good flavor but I wanted more coconut flavor so I will def buy some coconut extract! It took a lot longer than 1 hr 20 minutes, not sure how much longer though b/c I checked it frequently so it didn't overbake.

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 7, 2009

Wonderful! Thank You!

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Mar. 31, 2009

Tasted great and was a perfect texture a few hours out of the oven. The next day, however, it was very dry and not very good.

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tscarlet

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Reviewed: Mar. 26, 2009

Since I love coconut a TON, I used this instead of regular pound cake in trifle. It was fantastic, and everybody raved about it. This pound cake makes an excellent layer cake - just top it with coconut cream cheese frosting, and I guarantee that people will love it! I do it all the time, and people always ask for the recipe.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Mar. 17, 2009

This is a delicious cake. I read other reviews and cooked the cake longer, only to realize I may have cooked it a tad too long - still very good - just a dark brown crust that was a little tough. I still had rave reviews. Made a coconut cream cheese icing - mmmmm.

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purrfectionista

Cooking Level: Intermediate

Living In: Vegreville, Alberta, Canada

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Reviewed: Mar. 9, 2009

This cake is fantastic! I followed the recipe exactly and it turned out perfect. It's moist and very flavorful. It's a great solid cake that's really good to trim and decorate. It holds it's shape very well under buttercream and fondant. I layered it with pineapple buttercream and it was a hit!

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kelchuk

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Reviewed: Feb. 26, 2009

This cake is die for. I used a bundt pan, cause I didn't have a tube pan and it turned out great. I did cook it 10 minutes longer, but it was probably done 10 minutes earlier. When making a pound cake you want to let your cold ingredients come to room temp first. So, I sit my eggs, butter and cream cheese out to get to room temp. I also sifted the flour and baking soda together, befor adding them to the batter. Thanks for a wonderful recipe.

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Jessica Lynn

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I added zest of one lime. It was extremely tasty, but not as limey as you think it would be. It was a hit though!

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valerie

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Reviewed: Feb. 9, 2009

This was ok. I am not sure if I would make it again as it wasn't what I was really looking for. My dad loved it, he said it reminded of him a cake his mom used to make.

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mommyof3

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

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Reviewed: Jan. 26, 2009

It was ok...nothing amazing, it became very hard the day after...

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laura

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Reviewed: Jan. 5, 2009

Wow! What a surprise. I made half a batch and baked in a loaf pan, afraid that not may people would like this one much, because in my family, they are a bit picky about the texture of coconut flakes in recipes. I had some leftover chocolate icing, which I drizzled on top after melting in the microwave, and I was experimenting with a fondant recipe from this site(which did not turn out so good:(...)and topped the cake with it. To my surprise, everyone loooooooved thios cake! Perfect consistency, texture and taste! My mom said that she liked the fact that it was heavy in weight, but not too dense. SHe was amazed at how good it was. I was shocked, because I really did not expect anyone to like it so much. I was even debating at whether I should even bring it to our family dinner! Wow! thanks so much, that is definately a keeper!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 26, 2008

Very good. I didn't have a tube pan so I did half as cupcakes with mini chocolate chips and the rest in a 9x9 pan without the chips. Preferred without as a cake. Good on its own but was also good with some ice cream and chocolate sauce. THANKS! A keeper!

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Nov. 2, 2008

The cake tasted great, which is why I gave it a high score even though the outside burned before the inside was cooked. I'm not sure how that happened, but I scrapped off the burned stuff and it was good.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: Oct. 26, 2008

Made this as a 3 layer b-day cake. Got great reviews and even heard this was the best cake I've made. Very moist and flavorful!

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Johanna

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Reviewed: Oct. 14, 2008

Was excellent, followed the recipe except for vanilla, did not have coconut only reg vanilla so i used it. My entire family loved it. Thanks so much.

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Smilez

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

This was an ok cake. I doubled it and put it in two jelly roll pans, plus a 9x9 pan. I cooked it for 45 minutes, which was too long and it came out very dry. The flavor was good though, I just had high expectations. I also paired it with the chocolate coconut cream cheese frosting from this site, and it was way too much coconut and cream cheese flavors together. Next time, I'll frost it with something else and watch the cooking time more closely.

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

The only thing that stopped me from giving this 4 stars is the fact that it made the perfect shortcake for my vanilla ice cream and strawberries. I DO think, as another reviewer stated, that it is more of a biscuit/shortcake texture. It is definitely not creamy. I do not suggest using this recipe for a birthday cake. Is very dense....but tastes on point.

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Aug. 23, 2008

This is an easy and delicious cake! I did add a half teaspoon of rum flavoring as well. Be sure to blend the sugar, butter, eggs and cream cheese thoroughly. I blended mine on high speed for about 4-5 minutes or until it doubled in size. I let mine cool for 10 minutes and it came out of the pan very easily. Very moist and I will definitely make it again.

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CONICUTS

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Mint Hill, North Carolina, USA

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Reviewed: Aug. 11, 2008

Delicious! Very coconutty, and very dense. I made jumbo cupcakes (baked for 28 minutes at recipe temp) and they were great. Frosted with "Study Whipped Cream Frosting" from this site, using coconut extract in place of the almond. Followed other reviewers' suggestions for this: used 2 cups sugar, 3 eggs worth of egg substitute. Will definitely make again for all my coconut fans.

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