Reviewed: Jan. 25, 2009

The cake was great - good flavour and very moist. I didn't like the icing, but it's because of the modifications I made, not the recipe. I used the leftover cream of cocnut milk in the icing instead of reg milk and coconut extract instead of vanilla - tooo sweet! Way too sweet. Next time I'll stick to the recipe.

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Andrealikestocook

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 11, 2009

I am rating the cake only and it was excellent. I filled between the layers with lemon curd and frosted with Sturdy Whipped Cream Frosting (on this site) sprinkled on top with coconut. Excellent. My standard coconut cake for now and forever.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Nov. 3, 2008

We loved this cake! I read a couple reviews and the one thing I changed was to use 4 egg whites instead of 3 whole eggs. The cake turned out very soft and fluffy! The icing is a bit sweet but it still tasted great! I made 2 9in round cakes instead of the 9x13 as well.

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Aimee

Home Town: Brownstown, Indiana, USA

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Reviewed: Oct. 23, 2008

I made the mistake of using coconut milk instead of cream of coconut, thinking they were they same thing. The cake was not as coconut-y as I was hoping but still incredibly moist and delicious. Will definitely make again...with cream of coconut!

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BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 2, 2008

Yum-o!

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Michelle

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 18, 2008

Really great, moist, rich cake. We had it for a birthday and everyone loved it - even my husband who is not a big coconut fan. (Didn't use the frosting recipe - made a lighter frosting.)

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MbSjFulcher

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Reviewed: Aug. 10, 2008

the cake was good but ithink its only because the cake mix was from a box-it didn't really taste like coconut though. and the frosting was too sugary-i think four cups of sugar was a little too much. it prolly dint taste as good b/c im just a beginner cook-please dont ocmment on my comment

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meg

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Reviewed: Aug. 1, 2008

Perfectly Delicious. Took it out of the oven about an hour ago, and half of the cake is already gone. Made a change and used Coconut cake mix instead of white. MM MM GOOD!!!

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Bahama Mama

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Reviewed: Jul. 24, 2008

Everyone loved it!

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cjk

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

This cake was so good! I followed the recipe exactly - except I used whipped cream cheese. It was so moist and good- even my picky daughter asked for more!!!

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micaelasmami

Cooking Level: Intermediate

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 7, 2008

I give this one a 4 because it lacked a lot of coconut flavor. I used almost 2 cups of coconut cream in the batter but didn't taste or smell of the coconut flavor after it came out of the oven. Maybe I will use coconut extract next time.

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Annien

Cooking Level: Beginning

Home Town: Torrance, California, USA

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Reviewed: May 28, 2008

This recipe is fantastic! Try toasting the flaked coconut for the top - DELICIOUS!

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LENNAM

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Reviewed: May 13, 2008

I agree with the users who said this cake absolutely fell apart. Unless you just want to sit it on a plate and ice it and leave it at that, don't bother with this. It's more trouble than it's worth.

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J-Cookie

Cooking Level: Intermediate

Home Town: East Stroudsburg, Pennsylvania, USA

Living In: Leesburg, Florida, USA

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Reviewed: May 10, 2008

THIS WAS REALLY GOOD

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mrs.moe

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Reviewed: Apr. 21, 2008

I have made this cake at least three times in the past months and "Oh My"... it is so moist and really terrific...It is even better the next day, you can definately make ahead of the day you wish to serve it....I put coconut flavoring in both the cake and the frosting [about one teas in each] also I baked it in two round cake pans...."yummy"

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Sharon L.

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Apr. 11, 2008

I own a restaurant and Iwas looking for a good coconut cake and this was it.It sells out evreytime I make it.

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Claire's

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Reviewed: Jan. 16, 2008

I made this cake tonight for my husbands birthday. It was wonderful! Very rich and moist. The frosting was yummy as well. Thanks for the great recipe!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

This recipe was excellent!! I made this for my husband's birthday cake. He loves coconut so I made a couple of changes to the recipe. I added coconut extract to the cake batter and to the icing. I also mixed about 1/4 cup of flaked coconut into the icing and then toasted flaked coconut and put it on top of the cake. I let it sit in the refridgerator overnight and it was perfect!!

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LeahDowdy

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Reviewed: Jan. 3, 2008

I needed a quick coconut cake recipe since I didn't have the 3-4 days to make my usual recipe. Thought this was it, sounded great and thought I could pull it off with all the wonderful tips from reviewers, and incorporated a few minor changes myself. Was quite disappointed. If you like a real strong coconut flavor in your cake, this recipe is not for you. Even though I added coconut extract to the mix, and cream of coconut to the frosting and covered the layers with flake cocnut after frosting, it still only slightly resembled a potent coconut cake. It's a good idea, and very simple to put together but I will probably not make this again. I give it 3 only because the frosting was tasty.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jan. 2, 2008

delicious and moist!

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iluvfargo

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Cream of Coconut Cake

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