The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 25, 2007
This was very good, very thick and full of flavor. I baked it in a bundt pan as others sujested. The only thing was cutting it was a little tricky. I had a beautiful crust on top and it broke up as I was cutting it, next time I will but it in the freezer for 5 minutes before cutting or use a cupcake pan instead of the bundt. It is a very pretty cake too. Thanks
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 25, 2007
Delicious and very moist cake. I added 1 1/2 teaspoons baking powder. The timing was perfect, 1H15 min for a beatiful golden and very moist cake.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 22, 2007
Pound cake is an accurate name for this.
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Living In: Wheat Ridge, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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Reviewed: Jul. 23, 2007
I wanted to use up a package of cream cheese which was sitting in the fridge for a long time, but I didn't have a 10" tube pan. So I halved the recipe but used 1 package of cream cheese instead of 1/2 package of cream cheese and 1/2 cup butter (I didn't use butter at all), and I used an 8"x4" loaf pan, topped with coconut flakes. I was worried about using this recipe because the reviews are exreme. Then I doubled the baking powder. It turned out very moist and dense! I baked @325 degrees for 1hr and 30 mins. It was perfect!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 23, 2007
Tasted good, if you like eating the batter. I baked this for 15 minutes longer than the recipe called for, and still, it was no where near set and turned out of the pan into a pile of mush. Don't know what went wrong, but I don't think I'll try this one again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2006
J had no trouble with this receipe other than it took longer (about 15 mins) than expected to bake. It was moist and very flavorable and not dry at all. It probably would dry out if you left in in too long and didn;t keepa close eye on how it's progressing. I topped it with the satiny chocolate glaze from this site and a little tinted coconut on top and it tasted like a mounds bar. My family loved it. Will definitely make a gain...probably for Easter.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 20, 2006
I disagree with the other reviewers who stated this cake was dry. I found this cake to be deliciously moist. I made it for my mom several months ago who is a coconut fanatic. She absolutely loved as did I. I thought it was a fantastic recipe. It's the only coconut cake recipe I use.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 1, 2006
This cake was a Huge hit!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 9, 2006
My family loved this recipe. I forgot to turn the oven on and it sat in a warm oven for 60 minutes before I realized that it was not on. But it still turned out wonderful. Might serve with drizzled chocolate next time to spice it up. There was not a bite left.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 7, 2006
My co-worker gave me this recipe to make for her birthday, unfortunately, she did not read the reviews. I followed the recipe to a tee, and it was so dry and tasteless. Many reviews state this, however the ones who rave about it, certainly baffles me. I will never make it again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 9, 2006
I love baking cakes and am willing to try new recipes that sound good. I made this for my husband's birthday and it tasted awful! It was so dry, overly dense and tasted more like a sweet, stale bread than a cake. I thought having 5 stars it would have tasted better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 24, 2006
Very easy to make! We loved it!
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Cooking Level: Intermediate

Home Town: Melbourne Beach, Florida, USA
Living In: Auburn, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 1, 2006
Perfect! I did tweak the recipe just a bit, based on others' comments. I cut back on the sugar, to about two-and-a-half cups. Also, I used two tsps of coconut extract (although I feared a too-artificial taste). Finally, I sprinkled some of the coconut into the greased (not floured) non-stick bundt pan. This last step seemed to create a more "crispy" topping once the cake came (easily) out of the pan. Cake was great -- very moist, "heavy" in a nice poundcake way, and kept very well for several days. Excellent! Will make again!
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 11, 2006
This cake taste so very creamy. Moist and delicious with just a hint of coconut in it. Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 20, 2006
I baked this cake for my husband last evening and it looked beautiful, but it was absolutely the worst cake ever! It had the consistancy of a bisquit and a floury, doughy taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 22, 2006
This was so easy to make and turned out wonderfully. I used a bundt pan and ended up baking it 10 minutes longer than the recipe says. This is an excellent cake to make for a picnic and is delicious served with fruit.
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Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 29, 2006
This cake is awesome. I've made it twice now and the whole family loved it. Even those averse to eating cake had several helpings! It wasn't too hard and it didn't crumble. I followed other reviews and used the processor to make the coconut flakes more minute, and i also used just two cups of sugar as I'm not a sweet tooth, and two cups was still very sweet, but perfect! Thanks for sharing the recipe...
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 28, 2005
This took a long time to cook. I’d make again, but I’d plan ahead better. I substituted White Chocolate Liquor for Coconut Liquor.
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Cooking Level: Expert

Home Town: Ingleside, Illinois, USA
Living In: Lindenhurst, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 12, 2005
We tried this recipe as an entry for the county fair so we baked several over the course of a week. The texture was wonderful and the taste was very "Sara Lee". One caution I would make. Although we cooked it for the full 1 hr and 20 minutes and it appeared to be done by testing with a skewer, when cooled and cut at the fair there were small pockets which were not fully cooked. So my advice would be to bake it 1 hr and 25 minutes. This is wonderful with fresh strawberries or ice cream. It freezes well too.
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Cooking Level: Expert

Home Town: Manchester, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 29, 2005
This recipe is AWESOME! Thanks. My husband hates coconut but he eats this like it's going out of style. Very moist, sweet but not overly sweet, and it's gone in one sitting! You'll love this.
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Cooking Level: Expert

Living In: Albany, New York, USA

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