Reviewed: Jun. 29, 2009

My family loved this. I agree with other reviewers that the coconut flavor was not huge. I didn't try any of the suggestions to boost the coconut flavor, tho. Made in 9x13 glass pyrex, only used 1/2 the sweetened condensed milk, let set overnight in fridge and frosted at the party. Oh, and I agree that it definitely ony needs 1/2 the cool whip called for.

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MADDIEMOM

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Reviewed: Jun. 9, 2009

I agree with the reviewers who did not like the cake mix. I might try it again that way but as written, 4 stars. (However, if you don't mind the flavor of boxed cake mix, it'd be a 5 star recipe.)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 24, 2009

This cake could be a 5 star if were not for the cake mix. I made my own cake, which was the Simple White Cake from this site, and it turned out fantastic. I will definitely make this again, but next time I will cut the condensed milk in half because it was too sweet.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 22, 2009

I used a chocolate fudge cake mix (it's what I had on hand, plus I like the combo of chocolate & coconut) I also use the fat end of a chopstick to poke the holes & made the holes about an 1" apart so I had lots of good sized holes to pour the coconut/Sweetened condensed milk combo into, so I didn't find that there was "too much" liquid like many reviewers found. You just want to pour very slowly and allow the mixture to settle into the holes. I topped with light cool whip (I don't care for the "greasy" taste that the full fat cool whip leaves me with) & toasted coconut. For me personally, maybe using a chocolate cake mix was a mistake, since I didn't really pick up the flavor of the coconut cream, but I am giving the 4 stars because it got lots of raves from people at the party, and it does make a VERY moist cake without it being mushy - I left the leftovers with the hosts and they made a point to tell me last night how AWESOME that cake was.

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SoozieDoozie

Cooking Level: Intermediate

Home Town: Lake Mills, Wisconsin, USA

Living In: Surrey, British Columbia, Canada

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Reviewed: May 20, 2009

This cake was awesome. I couldn't find coconut milk so I used condensed sweetened milk instead and it still was delicous.

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jakesmomma

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I've had this recipe in my recipe box for a while. I was waiting for the perfect occasion to make it. This cake is delicious. It's very sweet but moist and light. I was hesitant to use all of the sweetened condensed milk and cream of coconut but I did anyway and I'm very happy with the outcome. I would highly recommend this cake. It's easy and holds up well.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: May 11, 2009

I made this for mother's day. This was a really moist, yummy cake. I didn't use the whole coconut creme/milk mixture to pour onto the cake. I only used about 2/3's as I was afraid the cake would be too wet. I made this the night before and refridgerated the cake overnight. Also, I used chocolate fudge cake mix. The cake didn't have too much of a coconut flavor to it? Maybe because the chocolate cake overpowered it. But it was really moist, delicious, and very pretty. Mine didn't come out too sweet as other reviews have warned.

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mrsashton

Cooking Level: Intermediate

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Reviewed: May 2, 2009

YUM! I make this all the time now. Has become a favorite in my household.

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 29, 2009

followed the recipe exactly, came out perfect, everyone loved it at Easter

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hamarkle

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Reviewed: Apr. 22, 2009

My only complaint is that the I am going to have to work out more to burn off the calories from making this cake too much! Absolutely wonderful!!!! I made fresh whipped cream as I like better than cool whip and it was delicious!!

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Corrie

Cooking Level: Intermediate

Home Town: Sidney, Montana, USA

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Reviewed: Apr. 19, 2009

Too much liquid; I will make next time w/o the coconut cream.

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Rose Anne

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 15, 2009

Yummy! The only thing I would do different is that I don't think I made my holes big enough. Other than that it was great!

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Kass

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Reviewed: Apr. 14, 2009

This is my 99yr old Grandmother's favorite cake!! We made it for her for Easter, it's soooooooooo yummy!!!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Apr. 13, 2009

This cake is fantastic. I love coconut milk, so I really wanted to make this recipe. Just make sure you poke big enough hole for the liquid after is comes out of the oven. I just used a fork and that was not enough. I was onlu able to pour about 3/4 of the liquid mixture onto my cake before it stopped absorbing it. I made a 12" round cake. This is very elegant tasting!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 12, 2009

This was awesome and easy. I did like others suggested and warmed the condensed milk and cream of coconut. Make sure to pour slowly over cake so it has time to soak into the holes. I love coconut flavoring, but I do not like the texture of coconut so I left off the coconut flakes. Was still great. This is definintely a keeper!

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KENDRAJEAN1

Cooking Level: Intermediate

Living In: Jackson, Missouri, USA

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Reviewed: Apr. 11, 2009

This is the best coconut cake I have ever had! It turned out perfect. I followed the recipe to a T. THANK YOU!!

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SSgtsdaisy

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Reviewed: Apr. 7, 2009

PERFECT! DO NOT CHANGE A THING! I have been making this cake for years and have many rave reviews and am asked to bring this often to many places. I would not recommend changing this to not be "sweet" as it is MEANT to be a CAKE and SWEET and RICH! IT IS! YUM YUM! A REAL TRIED AND TRUE WINNER!

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Rae07

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Reviewed: Apr. 6, 2009

I made this cake over the weekend, and I was quite impressed with how it turned out! I accidentally bought yellow cake mix instead of white, and it STILL turned out fabulous. I did make a few modifications. I drained (very well) a large can of crushed pineapple and reserved the juice. I substituted the reserved juice for half of the water in the cake mix recipe, which meant I still had a small amount of juice left after that. After the cake was finished baking I mixed together the remaining juice and the cream of coconut, and I omitted the sweetened condensed milk. I placed the drained pineapple on top of the cake before spreading on the whipped cream. Even after omitting the condensed milk, the cake was very moist and sweet but not excessively sweet. I don't like coconut but I sent the cake to work with my husband, who is a police officer. He said that everyone went crazy over the cake and it was gone in no time!

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Elizabeth

Cooking Level: Intermediate

Living In: Carrollton, Georgia, USA

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Reviewed: Apr. 5, 2009

This was excellent! I made it a day ahead, used whole eggs instead of egg whites as the cake box called for. I think letting it sit allowed for the cake to soak up all the liquid.

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MichelleDawn

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Reviewed: Mar. 27, 2009

delicious! This cake was unbelievably moist.

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PEGOCO

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