Reviewed: Aug. 7, 2004

I am soo bummed mine turned out over-done, because it would have been great had I not over-cooked it. I used 2 (stoneware) loaf pans and baked for 1 hr 20 min then checked it and it was already over-done. Will definately check much sooner next time. Believe me, there will be a next time. It was still good and can't imagine how heavenly it would be if it were cooked properly!

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RANDRMOM

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Reviewed: Aug. 7, 2004

I made this recipe as it is. It is true that I had to let it cook about 15-20 min. longer as others stated. I would recommend this recipe to anyone. My family loved it! Even my children!!

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October1975

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Reviewed: Aug. 2, 2004

This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Jul. 29, 2004

This cake is delightful!! I read that others had to cook the cake a bit longer than the recipe called for, but I arrived home late. If you just intend to serve it at home or if you are covering the cake with strawberries and cream and presentation isn't as important you might do as I did. I baked it in a 9 x 13 inch pan and it was done in less than an hour. While it cooked I prepared supper and then used the pre-heated oven to cook my dinner. I made the recipe just as given except I did add more coconut extract. To be honest, as much as I LOVE the flavor of coconut, I wish I had not because I served mine with strawberries and cream and the coconut taste was a little strong. Perhaps alone or with just whipping cream the extra flavor would be more appealing. Thank you for this recipe it is really tasty!!

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LEVITICUS

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 27, 2004

Wow, I can't believe how well this turned out. Followed the recipe exact except added 2 tsps of coconut extract. I thought it would be too sweet when I tasted the batter, but not at all after it baked. Thanks!

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CHILLIE72

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Roselle, Illinois, USA

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Reviewed: Jul. 18, 2004

Great Recipe. Mine took 5 minutes longer too cook but was nice and moist-even without a glaze or whipped cream. I will be making this again.

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HAPPYDANCE

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Reviewed: Jul. 18, 2004

If you love coconut and cream cheese you won't be disappointed in this recipe! It's fantastic!! I baked 1hr 35mins - after the 1hr 20min cook time in recipe, I checked with knife every 5mins so I wouldn't over bake. Waited 10mins and turned over onto serving platter to cool. Served with sliced strawberries and cool whip. Even people who don't like coconut liked this cake with the toppings! A definite winner!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 12, 2004

Good cake. I sifted the flour before measuring and like a few other reviewers reduced the sugar and increased the extract. I baked this at 350 degrees for 1 hr 10 min. If you cut the cake with a serrated knife it will not crumble.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 8, 2004

FANTASTIC!!! didn't change a thing. we were having company for dinner so i made this in the morning for our dessert that night. everyone raved. we ate as much as we could and had some leftover. i was afraid to have it around (iknow i would have eaten the rest in one sitting) so the next day i sent it with my husband to take to his office. he said that his staff devoured it by l0:00a.m. a sure keeper!!

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DAGRANDMA

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Reviewed: Jul. 7, 2004

This is a really yummy cake! A bit more crumbly than I had anticipated, but still moist nonetheless. I took another reviewer's suggestion and used this to make strawberry shortcake (sugared strawberries and homemade vanilla whipped cream), which was a huge hit at my party! The only problem I encountered was finding the batter a bit too much for my tube pan to handle. It overflowed a little bit, but not much. Thank you for the recipe, Connie! :)

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LUVSHERREDSOX

Cooking Level: Expert

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Reviewed: Jul. 7, 2004

This cake was a big hit at my home. The only thing I did differently was to put the coconut in the food processor to get a finer texture. Very moist and flavorful!

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GollyT

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Reviewed: Jul. 6, 2004

I decreased the sugar to 2 1/2c. and added more coconut extract (1 1/2 tsp). The flavor of this cake was delicious....the only problem was that it was a little dry.....maybe because of the shredded coconut. I would give this cake 5+ stars if it was more moist. Otherwise the taste was all there. Will try again and maybe add some milk to the mix. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Jul. 3, 2004

Was looking for a cake to bake for my own Birthday. Found this recipe and it sounded so good, and since i had to bake my own cake figured i'd make the kind i wanted! This was a snap to put together, remember to stop using the mixer after the eggs are mixed in and do the rest by hand. It took a 1/2 hr longer to bake than stated in recipe but i didn't mind. It came out a beauty and it was sooo yummy!! I didn't have any coconut extract so i used Watkins caramel flavoring. Didn't need any frosting at all! Saved some calories there!! I'd make this again in a minute and probably will when the family gets done with this one. Thanks for the recipe!!!

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Jul. 3, 2004

I FOUND THIS RECIPE TO BE THE BEST!!!! THE CONSISTENCY, THE FLAVOR, THE INSTRUCTIONS WERE ALL PERFECT. I WOULD NOT CHANGE A THING. THIS IS DEFINITELY A CROWD PLEASER.

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S_DARROUGH

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Reviewed: Jul. 3, 2004

This cake was very moist. I had to bake it for almost 2 hours. I think it might have been the pan I used. It was a bundt pan that was very heavy. Next time I will try a differnt pan. I will be baking it again.

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Judy

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jul. 1, 2004

This was a delicious pound cake! I followed the recipe to a T, and it turned out perfectly. It was very easy, too. I think it would be wonderful with a fruit topping like strawberries. Thanks for the great recipe! I will be making it again

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STORMYRPR

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Reviewed: Jun. 28, 2004

Excellent pound cake! I didn't have a tube pan so I just used two 9" loaf pans and things turned out wonderfully. I had to cook it an extra 10 minutes and though the cake didn't need it, I frosted one with some vanilla icing mixed with the leftover shredded coconut. A hit with everyone (even those who don't like coconut) and very easy to make!

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shelcny

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Syracuse, New York, USA

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Reviewed: Jun. 27, 2004

I took the cake to Sunday school and they all loved it. But the next time I make it I will add an extra teaspoon of coconut extract, because I prefer a stronger taste of coconut. And I also had to bake my cake a little longer than the recipe called for. Thank you for a great recipe!

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NANNYMICHELLE

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Reviewed: Jun. 27, 2004

I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful.

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Joanie

Cooking Level: Expert

Home Town: Homewood, Illinois, USA

Living In: Conroe, Texas, USA

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Reviewed: Jun. 20, 2004

I am a die hard coconut fan and this is the most amazing cake i've ever made! My mom and i couldn't wait for it to leave the oven and i was told that i could no longer make that cake in the house....because we'd eat it all!! It has even now been added to the dessert menu at my restaurant as a strawberry shortcake and before the words are even out of my mouth the cake is gone. thank you so much for sharing this recipe!

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LIZANNEG

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