Reviewed: May 20, 2012

Simple and amazing- It's a very "heavy" moist cake that was the hit of the party. I made 2 and layered- used the frosting and added dark chocolate chips, which were delicious- the sour cream and cream cheese ad a tartness that balances the sweetness.

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Reviewer:

KBD517

Reviewed: May 16, 2012

I made the cake last night and put it in the fridge over night to cool it off. But I also made three cupcakes with the leftover batter which were nummy! The frosting was also delicious and very creamy! I added a pinch of lime juice to the mixture to give it a little zing and I think it made it even better. I havent' actually tried the two together yet (waiting for dinner tonight) but separately they are equally delicious so I know together they are going to be fantastic! Thanks for the great recipe and my second successful cake! :D

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Reviewer:

Grae

Cooking Level: Beginning

Reviewed: Mar. 20, 2012

Fabulous! This is the best coconut cake I've ever had. As another reviewer suggested, I added a tsp. of coconut extract to the batter. I will be making this cake again and again! Thanks Corinne for a great recipe!

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Reviewer:

Denise

Cooking Level: Intermediate

Living In: Leominster, Massachusetts, USA

Reviewed: Jan. 9, 2012

This was the best Coconut Cake that I have had in a long time. The cream of coconut gave the cake a coconut flavor through and through. I recommend you try this receipt ... I certainly will be making it again.

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Reviewer:

Vornadette Simpson

Reviewed: Oct. 1, 2011

Cooked this cake for a family get together and everyone raved about it and they all had to have a 2nd piece. The only changes I made was to add more coconut on top of frosting and only used 3 cups of confectioners' sugar. This cake is so easy to make and soooooo good! Thanks Corinne!!

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Reviewer:

ALBERTSGIRL

Reviewed: Jun. 19, 2011

Got rave reviews. I made one from scratch and this one. This one won the taste test from all who tried it. I did use a pineapple filling from this site and Rick's buttercream with coco lopez added.

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Reviewer:

NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 15, 2011

This cake was easy to make and quick. I made it for a baking contest at work and decorated it with the limes as one of the pictures shows. I made 2 9 inch layers and they came out perfect. I also drizzled some of the leftover cream of coconut over the warm layers before they cooled. This cake won first place in taste AND in presentation. Great recipe!

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Reviewer:

soulnurse

Reviewed: Apr. 6, 2011

Absolutly loved this cake! Im actually a bigger fan of chocolate cake, but a coworker was having a birthday and her favorite taste is coconut. Yumm! I did as others suggested and used the rest of the cream of coconut as the milk in my icing. The only thing I will maybe add next time to make this recipe even more fabulous is a teaspoon of coconut extract for a little more coconut flavor.

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Reviewer:

Randa Sue

Cooking Level: Intermediate

Reviewed: Mar. 30, 2011

PERFECT! Now my official Coconut Cake [aside from Coconut Poke Cake]. The only subs I made was to add 2 tsp of coconut extract to cake batter as well as to frosting. I also LOADED the top of my 9x12 cake with tons of UNSWEETENED coconut which I just happened to have on hand. Soooooo delicious, moist, flavorful....it was hard not to eat more than one piece!

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Reviewer:

JACKIE2830

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cheektowaga, New York, USA

Reviewed: Mar. 13, 2011

Very good! Super moist with a great texture, but not wet or soggy. I think it is perfect with a bit of coconut extract added to the cake and the frosting. I use a slightly different cream cheese frosting with about half as much sugar and find that the tang compliments the sweet coconut very well. Makes very pretty cupcakes.

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