Reviewed: Aug. 1, 2008

Great easy recipe! After it is sliced toast the pound cake or grill it so that it is warm and serve it with some nonfat yogurt or fruit!

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Pauli Lavochin

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Reviewed: Jul. 20, 2008

I thought this cake was great! I made it in a bundt pan, plenty of room. It is a pound cake so it is a little heavier than other cakes but that is to be expected. I added 2 tsp. of extract instead of 1 and it was good and I pulsed the coconut in the processor to make the pieces a little smaller. I also made a rum glaze with powdered sugar, milk and rum extract to put over it and that was the finishing touch. Thanks 19connie61 for the recipe!

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calla1231

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Reviewed: Jul. 13, 2008

Very good recipe. I used it to make a wedding cake for my father in law and it turned out not only tasty, but a solid base for using fondant to cover the cakes. I frosted it with homemade buttercream with additional coconut extract. Got rave reviews and my husband is picky about sweets.

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Juliet M.

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Reviewed: Jun. 30, 2008

Wonderful cake. I added mini chocolate chips to mine and it turned out amazing. Wonderful coconut flavor. Not at all over powering. We dipped ours into a hot fudge sauce and it was to die for!!! Will make this again and again. Thanks for the recipe!!!

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savantsrn

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jun. 28, 2008

This was very good. Mine was dry. But I had baked pears with sauce on the side. The cake with the pears was so good! I will make again. The pears were a simple baked pear recipe with apple juice, lemon juice, sugar, cinnamon, baked for 30 mins.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jun. 28, 2008

I usually don't like cake all that much but I liked this. I prepared this recipe exactly as written. My only complaint was that I thought it was a little dry. Served with icecream though, this would be great!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 28, 2008

This cake was DELICIOUS- I tried this the first time I ever made pound cake and it came out moist and yummy!!!!!

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micaelasmami

Cooking Level: Intermediate

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 26, 2008

This is a fabulous cake! I read some concerns from others about the crust being hard. What I remember about my grandmother's sour cream pound cake was the wonderful crusty outside and the moist, dense inside. This brought back many memories! I would have liked to use dessicated coconut, but couldn't find any right away, so I pulsed the 2 cups of flaked coconut in the food processor until it was medium fine. I did bake it about 5 min more than called for. The only other change I made was when I inverted the cake onto a plate, I poured about 2 tablespoons of rum over the bottom and let that soak in. This is now one of my favorite cakes, and it is so easy to make!

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ULTRAGIRL

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Reviewed: Jun. 23, 2008

OUTSTANDING! This is a wonderful recipe! Absolutely delicious! Just a side note...I finished mine off by pouring a hot pineapple rum glaze into the hot cake pan as soon as I removed it from the oven. It was perfect! (you can contact me if you need the glaze recipe) Thanks again for a wonderful recipe and I will be making this again! I also told my cousin who is insane over coconut and forwarded this recipe on to her!!

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Bonny

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I used only 1 1/2 sticks of butter, decreased sugar by 1 cup, and served it with whipped topping and strawberries. Yum! I love the coconut extract in it. (Also, I pulverized the coconut in my food processor so it wouldn't be big chunks.) It was very good, but it could have been more moist.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

My family and I didn't care much for this recipe. I love coconut but this was just way too much!

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Christina M.

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Reviewed: Apr. 5, 2008

I baked the cake in a bundt pan, and had to bake it 20 minutes longer than the recipe called for. The texture was nice, but the cake had a thick crust that I didn't care for. I also wished that it would have had a more pronounced coconut flavor. So, I would say that the cake was o.k., but I most likely won't be making it again.

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Melanie G.

Cooking Level: Expert

Home Town: Tipton, Indiana, USA

Living In: Darlington, Indiana, USA

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Reviewed: Mar. 15, 2008

I'm giving this 5 stars for taste even though mine did crumble when I cut it. I love the moistness and texture. I also used dessicated coconut as another reviewer suggested. Great with whipped cream and strawberries on top.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Mar. 11, 2008

I used 1 1/2c butter and only 2c sugar. Wonderful. Thanks.

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Cake

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Reviewed: Mar. 6, 2008

Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key is to use real butter and to cream the butter, cream cheese, and sugar until they are truly light and fluffy. I halved the recipe and baked in a loaf pan for 1 hr, 20 mins. Came out great!

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Jennifer

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Feb. 23, 2008

This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!

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Allegra901

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Reviewed: Feb. 10, 2008

My family all enjoyed this cake.Could have been a little on the sweet side but the texture was great,moist and dense.I also found that it took 15 mins extra to complete and the top was a little crusty.I will certainly make this cake again.

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chefdad

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Reviewed: Jan. 7, 2008

this is the best/moistest cake

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AFGRANDMA

Cooking Level: Expert

Living In: Galesburg, Illinois, USA

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Reviewed: Dec. 19, 2007

I used this recipe for my first ever pound cake and it was excellent. The taste and texture was perfect. It was sweet for a pound cake, but I liked that. If you don't like sweet cake, reduce the sugar measure. I was so impressed with my first pound cake that I deceided to try it again as a lemon pound cake. I ommitted the coconut flavoring and the coconut, added the zest and the juice of one lemon. I topped it with a lemon glaze after it cooled. It was just as good as the first one. This one is a keeper for me!

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ULETHOMP

Cooking Level: Intermediate

Home Town: Lafayette, Georgia, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 15, 2007

Easy and delicious cake. Took it to work and people were asking for the recipe. No modifications made to recipe. Wonderful moist cake.

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Vern

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