Reviewed: May 12, 2012

I make this same cake except I us frozen coconut. I take the sour cream, sugar and coconut and mix together and put in refrigerator for 3 to 4 days and then bake my cake and frost it. If I made this cake and put it in my refrigerator it would not make it three days. It is the best coconut cake I have ever tasted.

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Reviewer:

Rdaleal

Reviewed: Apr. 9, 2012

OMG! so good! so easy! so yummy! Made for Easter - very festive especially with some tinted coconut "grass" on top with some jellybeans! Followed recipe but used less coconut on top. Next time may adjust recipe for just one container of cool whip - had a lot left over. Will make again.

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Reviewer:

yummyyum

Cooking Level: Beginning

Reviewed: Apr. 5, 2012

I would have rated it 5 stars, but I didn't try the cake mix with almond extract. The filling and frosting however, were awesome! I used it with the Rave Reviews Coconut Cake from this site and my husband and I LOVED it. Of course, I love nuts, so that may have been what did it for me. It really did get better after a couple of days. SOOO YUMMY!!! and I never used to eat anything with coconut.

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Reviewer:

zmcclus

Reviewed: Feb. 27, 2012

I only made the frosting from this recipe, although the cake sounds wonderful, too. The recipe makes a LOT of frosting, more than enough for a two-layer cake. I noticed that it was much better the second day, nearly all of the sourish taste from the sour cream was gone, leaving only yummy sweet fresh dairy and coconut flavors!

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Reviewer:

lorig

Cooking Level: Intermediate

Reviewed: Aug. 19, 2011

I had heard about coconut cake before but never tried. This was my first try and I have realized I have missed out on something divinely delicious. I followed the instructions exactly and even my husband, who usually does not like coconut at all, gave it a thumps up.

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Reviewer:

Susanne C.

Reviewed: Aug. 2, 2011

I made this for a party and my friends loved it, however I gave it 4 stars because the cake part was so crumbly that I wasn't able to cut it into layers (so it was just two layers instead of 4). The cake mix I used called for just egg whites, so I think next time I would use whole eggs to make it hold together better. It was very well received, though!

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Reviewer:

rcook

Reviewed: Feb. 19, 2011

have to go five stars even though after the first cake the last step becomes impossible.

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Reviewer:

doc2813

Cooking Level: Beginning

Living In: Bulls Gap, Tennessee, USA

Reviewed: Feb. 9, 2011

Used applesauce in place of oil for the cake mix, only used 1/2 tsp almond extract, but added another 3/4 tsp of coconut extract. 8oz tub of cool whip is plenty and used fat-free. Also used light sour cream and only 1/4 cup of sugar, and sweetened coconut flakes and this was plenty sweet. Very tasty!!

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Reviewer:

schaiderbaker

Reviewed: Sep. 17, 2010

good, but not remarkable. i think i'm just not too big on the cool whip flavor. coworkers really liked it though, and it was way easier to make than some of the other coconut cake recipes ive seen.

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Reviewer:

NYSMILEZ

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Jun. 19, 2010

Made this last night for a BBQ! Even the whiners who said "yuck coconut" inhaled it! I used 8 oz of whipped topping and it made the icing thicker, less runny. Next time I am going to sprinkle some roasted pecans on top! This was a definite success!

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