Reviewed: Apr. 21, 2012

As far as taste goes, this is a 5 star cake. But there are a couple of things I will change if I make it again. The glaze is excellent, but more of it ended up on the cake plate and in the "hole" in the center, so I would definitely make in a couple of loaf pans next time to avoid losing so much of the glaze. Also, the cake turned out too brown, although I followed the instructions exactly. It was moist and yummy, but I would try some of the other suggestions if I made again, such as using coconut milk. Also, how much coconut is 3 1/2 ounces?? I used 1 cup. A better measurement would have been appreciated.

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Reviewer:

Themrs

Reviewed: Mar. 11, 2012

Soooo nailed this cake!! And just like another reviewer mentioned, it tastes even better the day after because of the crunchiness of the glaze. I had to scale down the ingredients because I made it in a 9x5 loaf pan but I followed the recipe to the letter, and it yielded a tasty, moist, sweet cake that lasted about a week in my home. I definitely will save this on and bake again.

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Reviewer:

Iron_Lady12

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Feb. 23, 2012

I stress bake so these days I cook a lot. But usually after liking the spoon or beaters I leave the finished product alone. But this cake is haunting me. I could eat half of it in one sitting and not even bat an eyelash. I gave it for stars just because I will change a few things nest time. It could be a tiny bit moister for me but I did only have skim milk to use which didn't help. So next time I might add some sour cream or coconut cream to the batter or use coconut milk instead of milk. And the glaze worked great but next time I will put it on a rack and pour over. I put it on the plate and the glaze went everywhere and it wound up sitting in a pool of sticky glaze that went everywhere!! Live and learn. But this was an amazing from scratch cake. I have a white cake that you make into a coconut cake I think I like this better.

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Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

So moist and delicious! I substituted coconut milk, as another reviewer suggested, and added a tiny bit of salt. I didn't have anything to measure the 3.5 oz of shredded coconut so I used a 1/2 cup in the batter. Made cupcakes with them and used a coconut cream cheese frosting. Oh man, I'm in love. Yay- a new favorite!

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Reviewer:

AUGRATIN

Home Town: Newport Beach, California, USA

Reviewed: Dec. 31, 2011

I did not care for this at all. It may have been me more than the cake. This made me realize that, although I love pound cake, when it comes to coconut I really like the regular cake version better.

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Reviewer:

linnylin

Reviewed: Dec. 27, 2011

Followed the recipe exactly but this cake did not turn out well. It had a rubbery quality and unfortunately could not even serve it for my Christmas brunch. Not sure what could have gone wrong.

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Reviewer:

Elaine

Reviewed: Nov. 15, 2011

Love this cake! The glaze makes it so moist with a crunchy topping!

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Reviewer:

Tammy

Reviewed: Nov. 6, 2011

I followed the recipe exactly, and should have read the reviews first. There wasn't as much of the coconut taste as I would have liked. Mine also came out somewhat hard on the outside, and was crumbly.

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Reviewer:

Allison

Reviewed: Aug. 7, 2011

This was my very first attempt at making a pound cake and I think I chose a great recipe to start off with. This cake was enjoyed by my entire family.The walnuts, after cooking in the sugar, taste amazing by themselves and on top of the cake,,,,Homerun!!! Thanks for sharing.

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Reviewer:

JenToBeach

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 16, 2010

GREAT cake! I did make some modifications to the glaze. 1/4 c. coconut rum 2 T. Butter 1 c. sugar Pour half of the glaze back into the bundt pan, put the cake back in the pan. Pour the remaining glaze over the bottom and sides of the cake. Let the cake sit in the pan for fifteen minutes or so to let the glaze soak in...invert on serving plate and VOILA....perfectly glazed cake without a ton of excess on the serving platter!

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