Reviewed: Mar. 7, 2004

This was really yummy! I love poke cakes and coconut..so this was perfect. Poke cakes are supposed to be somewhat soggy/moist, so if your not keen on those kind of cakes, this might not be for you. This cake had a very pleasant texture with the extra liquid poured over. I enjoyed this very much and thanks for posting.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2004

This was a nice sweet cake. I did not use all of the frozen topping. I seemed like too much.

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GVO

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Reviewed: Feb. 5, 2004

This cake was really wet and soggy. It did not turn out well for me.

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ASMITH544

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Reviewed: Jan. 31, 2004

This cake was delicious. I did not have a can of cream of coconut in my pantry, but I did have a can of coconut milk. I combined the coconut milk with the condensed milk in a microwave safe bowl and the mixture was a bit runny, so I added a bit of cornstarch (about 3-4T.)and simmered the 2 ingredients in the microwave for about 4 min.(stirring after 2 min.) to thicken it a bit. It worked out great.

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Zoe.S.

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Reviewed: Jan. 12, 2004

My husband made this cake for my birthday. He made the whipped topping home made instead of already prepared. It was a perfect coconut cake. He added the cream and milk and let it soak for a couple of hours and the cake was not soggy. Totally yummy.

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MARYTIERNAN

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Reviewed: Jan. 11, 2004

This cake is fabulous for coconut lovers. I made a bundt and poked holes in the top of it. Instead of frosting it I poured the coconut mixture into the holes and all over the cake and topped it with the shredded coconut. I didn't use the whipped topping because I thought it would be too sweet. It was great with these modifications. Thanks for the recipe.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 29, 2003

Great dessert! I made this for Christmas, nervous that no one would try it and it was the first to go on the table! SO moist & sweet...everyone loved this! Must use the CREAM OF COCONUT (I buy it in the Mexican or Asian section of my food store) I also mix the coconut into the whipped cream, instead of just sprnkling it on top of the cake. I make it as a bundt cake the day before, refrigerate overnight and shave chocolate on top before serving...they love it! I also make it w/ Devil's food cake and it goes over just as well. An instant family favorite!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Nov. 20, 2003

This cake was fabulous - I have been asked to make it many times - in fact, I will be making this for our company Thanksgiving feast next week. The only thing different I did was to use a homemade chocolate sauce, with added coconut, as the frosting - tasted like a Mounds bar! Thanks for sharing!

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DOEYE

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Reviewed: Nov. 13, 2003

good cake but not coconuty enough for me. Next time I will omit the cond. milk and use two cans of cream of coconut.

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CARLYRAY

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Reviewed: Oct. 11, 2003

This cake is the bomb! I made the mistake of frosting the cake before it was all the way cool and the cool whip kind of melted. I also didn't use all the syrup because it seemed like so much. But I think next time I will use it all as it didn't soke down all the way into the cake in some places, and the places it did were my favorite. YUM! This recipe is a keeper.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 10, 2003

I originally tried this cake about 3 years ago and everyone at my office (even the ones that didn't like coconut) inhaled it! I have come back to add it to my recipe box. This is the best cake ever!

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SUSAN22866

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Reviewed: Apr. 13, 2003

Wow, what a great dessert! I used Devils Food instead of white cake, and added 1/2 tsp. coconut extract to the batter. I also heated up the condensed milk and coconut cream slightly so the sauce would be thinner while pouring over the cake. Poked holes using a wooden spoon handle ... the sauce absorbed right in. The cake came out light and fluffy, not soggy like I thought it would. Fabulous taste ... hubby ate 2 big pieces as soon as I finished sprinkling the coconut! Thanks for the recipe - this will definitely become a family favorite!

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Sue S.

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Reviewed: Mar. 10, 2003

Very Good. I had my family make this for me, for my birthday. Simple enough for kids to help with. We all loved it. Nice and moist. Wouldn't change a thing.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 10, 2003

I have made this twice my family loves it.

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SMILE 4 ME

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Reviewed: Dec. 7, 2002

This is one of my favorite coconut cake recipes. My only suggestion is that you only put half of the condensed milk mixture on the cake. All of it is just too much.

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CindyAnn

Cooking Level: Expert

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Reviewed: Nov. 2, 2002

If you love coconut, this one is for you! AWESOME and easy!

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DDW2020

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 27, 2002

What a delicious cake! Very easy to make and very tasty! Family and friends loved it!!! Thanks for sharing!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 17, 2002

Not quite what I was expecting. I will keep looking.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 9, 2002

This cake is so easy to prepare & my whole family loved it...

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NURSECHLOE

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Reviewed: Aug. 18, 2002

Very easy to make. Also very tasty. If you need to whip a good desert up that isn't time/energy consuming, this is it. However, you can't keep this cake. It becomes VERY soggy due to the coconut syrup (I only used about 1/4 of the syrup).

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sweettooth

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