Reviewed: Sep. 22, 2009

I made this without the glaze and it was wonderful, without the extra calories. Thanks

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 22, 2009

This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk and no nuts in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!!

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akobernus

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

Absolutely amazing!!! I made this into cupcakes and substituted roasted coconut juice for the milk in the cake. I also frosted them with a coconut buttercream. Defiantely the best cake I have made so far. Incredibly moist! Will be making it again as a birthday cake in a few weeks.

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Kendra_Sask

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Reviewed: May 21, 2009

This was awesome!! I doubled the extract for both the cake and the glaze. The only thing I substituted was rum for water in the glaze..aaaaw, yum!

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Adriana

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Reviewed: May 13, 2009

Really delicious cake. The only change I made was to use vanilla instead of coconut extract. I might try rum flavoring the next time. I served it to a group of women and needed to give out the recipe to them. It was a very moist cake.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Apr. 11, 2009

Very crumbly, not very pretty and flavor was just ok.

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ladylaw

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Reviewed: Feb. 13, 2009

I used lime zest and bacardi 151 as flavoring, and it was gone by the time lunch was over at work! Love this recipe. Can be adapted for lots of variety.

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MIUKAT

Cooking Level: Professional

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Reviewed: Jan. 13, 2009

I love this recipe! It;s not difficult to make, it is moist and very delicious. I used half and half for the milk and added Vanilla rather than the coconut...did not have on hand and have not bothered buying any. I have made this cake more than four times and my family loves it. Thank you.

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changj

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 3, 2008

I love this recipe, moist and worth every bite.

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tfurgerson

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Reviewed: Mar. 28, 2008

This recipe turned out great! I didn't add extra coconut to the cake but I did add a little more coconut extract to the glaze. Yummo!

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pdsavoie

Home Town: Franklin, Georgia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 7, 2008

This recipe makes a solid, moist pound cake. I doubled the extract because I really like the taste of coconut. The cake tastes even better the next day (if you have the patience to wait that long). It is the first pound cake I've made by myself and it turned out excellent!

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Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Aug. 31, 2007

This is a beautiful recipe! I used olive oil instead of butter and powdered coconut instead of flaked. It had an incredible texture and was gone before I could take it out of the pan! Best served warm with a glass of milk. It's so yummy it didn't even need frosting.

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Joy

Cooking Level: Intermediate

Home Town: Shamong, New Jersey, USA

Living In: Seogwipo, Cheju-Do, South Korea

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Reviewed: May 3, 2007

Based on other reviews, I increased the coconut extract to 2 teaspoons and doubled the flaked coconut which I had pulsed in my food processor. It turned out incredibly delicious with nice texture. Thanks, Janie.

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MAGGIE MCGUIRE

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Reviewed: Apr. 8, 2007

I was concerned with this recipe, at first. I made it in a bundt pan so that I could half it and use it as a base for my daughters bunny cake. It was really hard to get out of the pan, and the half I left sitting out overnight was like a rock in the morning. I worried about what was beneath our bunny cake. But everyone raved over this cake, the cake itself not just the novelty of it. The family requested the recipe so it was a hit over here.

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KELLY759

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 7, 2007

Excellent! I made this yesterday in loaf pans. I made four loafs and they are gone! I gave them away to family for the holiday and everyone loves it! I didn't have coconut extract so I used vanilla instead and it turned out great. Thanks for sharing this wonderful recipe!

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Harrison's Mom

Cooking Level: Expert

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Reviewed: Feb. 5, 2007

I made this for my wife and father-in-law. They both said "this is a keeper"; we all loved it. After reading other reviews, I increased the coconut extract to three teaspoons in the cake and to one and a half teaspoons in the glaze. I added ten minutes to the cooking time. Also, I browned 1/2 cup coconut in the oven broiler, then sprinkled it on top of the glaze after spreading the glaze on the cake. Thanks, Janie, "It's oh so good!"

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Jim B.

Cooking Level: Intermediate

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Oct. 22, 2006

I MADE THIS CAKE AND SPLIT THE RECIPE INTO SMALL CAKES AND A LOAF TIN. I CUT THE CAKE THAT WAS IN THE LOAF TIN IN HALF AND GAVE IT TO MY INLAWS. MY MUM IN LAW ATE ALL THAT WAS SENT IN ONE NIGHT AND THE FATHER IN LAW, WELL HE GOT NONE. AS GOOD AS HER MUM USED TO MAKE AND THE REST OF THE CAKE WELL THERE WASNT ANY LEFT SO YOU CAN TELL HOW GOOD IT WAS. I SUBSTITUTED SHREDDED COCONUT FOR DESICCATED WHICH MAKES ALL THE DIFFERENCE AND I DIDNT USE THE GLAZE. ALSO SUBSTITUTE COCONUT EXTRACT FOR VANILLA.

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ALISON

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Reviewed: Nov. 28, 2005

Im on the fence with this one. Its not bad, but its not great. I doubled the amount of coconut extract and flaked coconut, but I think it needs more than that. The first bite has a mild coconut flavor, but after that its less noticeable. If I make this again, I would replace the milk with some sort of coconut milk. I think I would also add some coconut rum.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Jan. 23, 2005

this cake did not turn out good for me. Don't know what went wrong but the cake had a hard crust on the outside and was not moist.

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DOTJ2

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Reviewed: Jun. 9, 2004

Though I will make again, I will not make exactly as the recipe states. This did not taste even remotely coconuty and I added 3-4 times more coconut flakes and twice as much coconut extract. I think I need to substitute the regular milk for lite coconut milk an hopefully that will bring out the coconut flavor. The texture was good and the flavor overall (minus the lack of coconut flavor) was good as well. Will double the recipe next time as this barely made anything! Also, real eggs are not needed to make this nor most any baked goods. I always use Energy Egg replacer and my baked goods turn out wonderfully!

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veggigoddess

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