Reviewed: Jun. 14, 2009

This cake was one of the best I ever made! I would cut down on the almond extract to maybe half a tsp, but that is it. It gets better the longer it sits in the fridge! I brought it to work and everybody raved. Also, I cut down on the suger like was suggested and it was pefect. I only used 1 and 1/4 cup.

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techstu63

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Reviewed: May 22, 2009

I halved the sugar in this recipe because I thought it would be too sweet. Big mistake. There wasn't enough filling. Also, I would've added more cool whip and make that the filling for inside the cake. I thought it would've been a lot better if the coconut was toasted.

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Trixie_Fishook

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: May 20, 2009

I have been making this cake for over 25 years and it is always a hit. Never used almond flavoring in it. Many times I used chocolate cake mix instead yellow. The chocolate coconut combination is out of this world.

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Mary R

Cooking Level: Expert

Living In: Greenville, South Carolina, USA

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Reviewed: Apr. 11, 2009

I thought this cake was excellent. I did modify the recipe by decreasing the whipped topping to 8 oz and I increased the coconut by about a cup. I also used extra coconut to sprinkle on the outside of the cake. I will definitely be making this cake again.

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hpnodat

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Pinehurst, North Carolina, USA

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Reviewed: Mar. 30, 2009

I couldn't wait to make this cake, It sounded too simple to be as great as it was being described... I hate to be the ONE person that didn't think this cake was "ALL THAT". Not that it wasn't a good cake because it was, I tried a slice on the first day, had a slice on the second day and I had a slice on third and fourth days and I can't say it was any better. Good cake? yes. Easy to make? Yes. Special cake? No. If I wanted something coconutty- I wouldn't overlook this recipe- but I don't see it as being my go to.

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EVEMURILLO

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 19, 2009

This cake was hugely popular at a function I attended. I thought the filling was a little thin(I added some powdered sugar). I'll use the recipe (altered) again.

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ptigger65

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Reviewed: Mar. 14, 2009

so simple and easy. I would put half the amount of sugar next time as it is quite sweet and I also toasted the coconut for the outside icing as it gives a nicer presentation

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copperdog

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Reviewed: Feb. 4, 2009

This is one of the best cakes that I have ever made and it's so easy. To make it even easier I baked it in a 9 x 13 pan and used half of the topping ingredients.

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Cheryl H.

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Reviewed: Feb. 4, 2009

This was a huge hit at my son's birthday! His favorite is coconut. I added coconut and almond extracts to both the cake mix and the frosting for a "flavor explosion." Was easy to make, which is good because I've been asked to make it every year now!

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Domino

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Reviewed: Jan. 6, 2009

This has been a family favorite for many years. It's my Mom's favorite cake, so I usually make at least one a year for her birthday. I agree that there is quite a bit of icing left, but considering you usually have too little icing I'm not going to complain about that. You can always use the icing for other things, like I used mine to top a chocolate cream pie once and it added a whole new dimension! I would highly recommend this cake, however, if you can stay away from it long enough to let it sit for 3 days before cutting you will not be sorry. The cake gets better as it ages in the fridge! Perfect for making ahead of time.

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 30, 2008

Good cake - but the recipe makes way too much frosting! I couldn't use it all, and will probably end up throwing the leftover frosting away. Next time I will use an 8 oz. container of whipped topping, instead of the 16 oz. container.

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Sue G.

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Reviewed: Sep. 24, 2008

I made this for my Mom's 68th birthday, it was a huge hit! The guests loved it, there was barely a piece left for the birthday girl to take home with her! I submitted a pic of it, only changes I made was in the shape (used square cake pans) and did not toast the coconut because I decorated with red roses and wanted them to "pop" in the snowy white coconut. I agree that there was too much whipped topping, have a lot of frosting leftover but I plan to make cupcakes today so that won't be a problem.

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RAPUNZEL

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Sep. 14, 2008

Excellent! It is fairly sweet, so smaller pieces are nice. We toasted the coconut to sprinkle on top. I will make this for the holidays! Loved the tinted coconut and jelly bean egg idea!

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Laura E.

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Aug. 28, 2008

My hubbie is not a big cake fan - or coconut for that matter, but he (we)could not stop eating this one! It is awesome, and gets better everyday (ours only lasted 3, but the third day was the best). Unfortunately, I neglected to see the instructions to "fold" in the whip cream, and I mixed it with the blender. It came out extremely runny - all over my kitchen. But it tasted great! I also added a little Jamaican rum to my cake batter instead of coconut flavoring. WOW!

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Anissa

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Reviewed: Aug. 24, 2008

I made this cake for my mother's 70th birthday party. We had a variety of homemade cakes displayed on cake stands. This cake was cleary the crowd favorite, and the only cake completely devoured. I had many request for the recipe. I covered the complete cake with the icing and coconut. It makes a great presentation as well.

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Penrose

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Reviewed: Aug. 5, 2008

Very good and very moist. I used 1 1/2 tsp of coconut extract.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Jul. 10, 2008

10 people in my office just told me that this is one of the best cakes I've ever made!!!

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jun. 22, 2008

I was trying to recreate a sour cream coconut cake I had at a Greek restaurant in Atlanta. This is it! Yum!!! I did have a slice right after I got done making it, but something magical does happen after the 1-3 days of refrigeration. You will love it!

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Ahren

Cooking Level: Expert

Home Town: Niagara, Wisconsin, USA

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Reviewed: Jun. 15, 2008

My dad is diabetic and he really likes coconut, so I thought I'd try to make this recipe as sugar free as I could for Father's Day. I used a reduced sugar yellow cake mix (1/2 sugar, 1/2 splenda - couldn't seem to find a white cake mix like that). I also added coconut extract instead of almond to the cake mix. For the frosting, I used just a cup of Splenda instead of sugar and found sugar-free Cool Whip. I mixed the sour cream, sugar and coconut and let it sit in the fridge while the cake baked and cooled. I don't often use coconut, so I forgot about it being sweetened until I was adding some around the sides of the cake! Whoops! I also toasted a bit of coconut for the top of the cake. My dad said it was really good and asked for a second piece!!! He licked the plate clean both times, so I'd say it was a hit!!!

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ASHEMRYTYKA

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

I'm only rating this 3 stars because my sister made it following the recipe to the letter and it was just so-so. There was a lot left over after a family gathering. I tweaked it by replacing the almond extract with coconut extract and using fresh coconut. Toasted additional coconut and pressed it around the sides of the cake, and garnished the top with a pineapple ring and coconut. It was a major hit with family and friends. No one would believe it was the same cake my sister had made earlier.

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