Reviewed: Nov. 18, 2009

This is a really good cake. I didn't change anything. But I don't love it enough to give it 5 stars. I will keep the recipe and maybe try it next time doing what several others said to do, to put the topping on before baking.

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Reviewer:

Linds

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Reviewed: Oct. 26, 2009

Absolutely great!!! Everyone loved it. The only change I made was to put it under the broiler after putting on the topping for just a few minutes to slightly brown the topping.

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Lori

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Reviewed: Dec. 22, 2008

This case is absolutely to die for! The only adjustment I made was I used 1/2 cup heavy cream instead of the milk for the topping...made it richer. This cake is good both warm and cold and I will make it time and time again! Thanks for sharing the recipe.

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Reviewer:

Dismukesok

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 10, 2008

Great cake. Did not change anything and I loved it. Next time I will try baking the topping with the cake as suggested in another review. This recipe is a keeper.

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Reviewer:

Chris

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 11, 2007

I JUST MADE THIS CAKE....SO GOOD.DIDNT CHANGE A THING,VERY MOIST,GREAT TOPPING,I HAD TO EAT A PEICE WHILE IT WAS STILL HOT,WILL TRY AGAIN WHEN IT COOLS,,MIGHT GET 10 STARS,TRY IT.

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Reviewer:

tinker

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Reviewed: Feb. 19, 2007

This is an excellent cake recipe that has been passed down from our grandmothers.The result is a moist delicious cake with a rich nutty/coconut flavor. I have made it as the recipe suggests, cake with topping, but I prefer to spoon the combined topping ingredients over the unbaked cake batter and bake the entire thing at 325 degrees for 40-45mins. You'll be impressed with the results, a rich moist delicious cake without the mess of frosting or topping it.

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