Reviewed: Dec. 14, 2007

Great recipe for cupcakes. I made a few changes. I used French Vanilla cake mix (it was all I had). I added 1/3 oil, 1 cup Milk, 3 tsp. coconut extract in place of the coconut cream. It was yummy.

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Tina

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Reviewed: Nov. 13, 2007

As for making it directly from the recipe listed, this cake tastes no different than making it straight from the box. If you use just the coconut cream, sure it tastes good from the can, but it just gets so overwhelmed by the cake mix. I even tried putting it in the frosting (and I made a chocolate decorator frosting with some too) and I just couldn't taste it. I just don't think it's concentrated enough to use it as a flavouring in such small amounts with tons and tons of sugar just kind of ruining the flavour. So, overall: the cake was good, but hardly a coconut cake. Tastes nothing like coconut without modifications to the recipe.

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Julie

Cooking Level: Intermediate

Home Town: Raynham, Massachusetts, USA

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Reviewed: Aug. 26, 2007

I thought this cake was very average. It tastes pretty much like the cake mix. The coconut flavor almost disappears under the cake mix and frosting. If you love coconut and want coconut flavor, use your cream of coconut to make pina-colodas instead.

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ChefJosh

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Reviewed: Aug. 26, 2007

this cake is great, everytime i've made it everyone loved it, you would never believe it started from a box

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jrecipes

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Reviewed: Aug. 25, 2007

This cake fell into a million pieces when I tried to layer it. For all of the effort it took, and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed.

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SCHELLYBEAN

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Reviewed: Aug. 22, 2007

Yummmyyyy! 'Nough said.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 15, 2007

I am sure it is a good recipe, but I changed some things after reading some of the reviews. What I made was great but didn't really follow the recipe. I made the cake like the recipe said but also added coconut extract to the batter. When the cake came out of the oven I poured coconut syrup on it. Also I added coconut extract to the frosting. So if you want more coconut flavor, that is what I did and it tastes like I am back in Hawaii. I hope that helps.

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BRITTANY

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Chadron, Nebraska, USA

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Reviewed: Jul. 5, 2007

I forgot the coconut cream so I infused evaporated milk with coconut. This cake turn out great and the icing is fabulous. I even baked it in a bundt pan. Next time I will remember the cream but was just a very forgiving recipe and tasted great!!!

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Food Security

Cooking Level: Expert

Living In: Waco, Texas, USA

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Reviewed: Jun. 3, 2007

Deliciously moist! I added 1 tablespoon of coconut flavoring to the batter and to the frosting. I also added chopped pecans to the frosting along with the coconut. I have been asked for the recipe several times.

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dora

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Reviewed: May 27, 2007

This cake was delicious. It was moist, but not too crumbly. I followed the other reviews and added about a teaspoon and a hald of vanilla extract to the cake batter. I also substitued the vanilla for the coconut extract in the frosting, and I also added about 1/4 of a teaspoon of almond extract. It gave the frosting a yummy nutty coconut taste.

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Lisa

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Reviewed: May 24, 2007

This is a very good cake, however, several complained the frosting was runny. I used only 4 oz. of the cheese, added 2 T. of coconut cream instead of milk and 3 cups of the sugar,(sifted) It came out perfect ! Also you can add some coconut extract if you want to. I added 1/2 t.

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Suefood

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Reviewed: Apr. 17, 2007

This was delicious. I made it for Easter for the whole family, but ate more than half of it myself. Thank you for sharing this recipe.

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KINGNYFORM

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 8, 2007

This is the best coconut cake I've ever tasted! I'll usually share any recipe...But this one is now a well guarded secret among our family & friends.

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Sondra

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 1, 2007

Very, very good! Followed the recipe exactly as written except I used coconut milk instead of cream of coconut (which I couldn't find anywhere). Added toasted coconut on top for a finishing touch. It was very moist, very delicate, and amazingly sweet. Perfect for families!

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SERENITYDEVINE7

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 6, 2007

this is a wonderful moist coconut cake. my husband loved it.

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doreen bunten

Cooking Level: Intermediate

Home Town: Malden, Massachusetts, USA

Living In: Encinitas, California, USA

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Reviewed: Feb. 28, 2007

I made cupcakes using this recipe and I replaced the white cake mix with spice cake mix. They are very good, moist and dense.

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Treat

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Harford, Pennsylvania, USA

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Reviewed: Jan. 25, 2007

I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!

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Cynthia

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Reviewed: Jan. 23, 2007

OOOOOH MY!!! This cake was a hit for me..I made it and then used the pineapple filling recipe in between the layers...TO DIE FOR!!! I didn't use the cream cheese frosting, because I was covering it in fondant. What I did do, was put coconut extract in buttercream icing...:-)

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DaBrownsac

Home Town: Hopatcong, New Jersey, USA

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Reviewed: Jan. 6, 2007

My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many, many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh, by the way, cream of coconut is found in the mixed drink section of the grocery store. :o) You should try this cake, you won't be disappointed!

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