Reviewed: Dec. 10, 2006

This cake was AWESOME! For those of you that like light and fluffy cake, this is not for you as this cake is very dense. Also, too much frosting overpowers the taste of the cake so I'd recommend starting with just a bit and adding more if you need to. I did add about a teaspoon of coconut extract to the cake and substituted coconut extract (about 2 tsp.)for the vanilla in the frosting. Fabulous. Will make this one again for sure!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TeagensMom

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Sioux Falls, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

Fabulous cake in an 8" layer! Chill frosting if it is too runny and it will thicken right up. This is so fabulous that my son/DIL requested it as a tiered wedding cake. It does NOT do well when you use a 10" or larger pan. Add a few drops coconut oil to intensify the coconut flavor of the cake or frosting. A definite winner in a regular size cake. And absolutely super if you add a coconut custard filling! Just don't count the calories!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

elaine4ster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2005

AWESOME is an under statement! My family and I love this cake. It's easy to prepare too! I have to fix this cake , so often that I leave ingredents at my relatives houses out of state. My sister love's the icying she reminds me of a child waitng for the bowl that Grandma use to save for us! LOVE is a great word for this cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VIBEQUEEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2005

People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of regular. Also, added coconut extract to cake and frosting. SO good!

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2005

I'm not much of a cake eater--the only one I would eat was my mom's molasses cake--but this one is soooooo hard to refuse--it is now my favorite cake of all time--absolutely fantastic.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LILBEAVER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2005

my co-workers raved about this cake! I live at a high altitude, 7000 ft. so I added 2 TBS. flour and used 1/8 cup oil. I used a bundt cake pan. made frosting with 1/2 butter 1/2 cream cheese, coconut extract and used left over cream of coconut instead of milk. I have made this twice with excellent results.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LAURIEFRITZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2005

so, so, so good!!! I made this for an office party, and they cleaned it up! Definitely not for those trying to cut back on calories, but worth every bite as a special treat. For a lighter version, instead of the frosting in the recipe, use Cool Whip Lite and stir in the shredded coconut. Also, after taking the cake out of the oven, I poked holes in it with a fork and poured the remaining cream of coconut over the top, letting it soak in thru the fork holes. Delicious!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TXJMS01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2005

I've made this cake twice, most recently using a chocolate cake mix and coconut milk instead of cream of coconut. SUBSTITUTE COCONUT EXTRACT FOR THE VANILLA!It comes out beautifully no matter what substitutions I made. I made it in a bundt cake pan and split it and filled and frosted it. It made a really pretty presentation.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PYEWACKET56

Cooking Level: Expert

Living In: River Grove, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2005

This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

CAKESOFGRACE

Cooking Level: Expert

Living In: Vienna, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2005

very rich and sweet. so if you are up for that then dig in. was fun to try. thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LULUSAFRANS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2005

Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I could not use the icing (too runny) so I made fluffy white butter cream frosting with almond and sprinkled coconut all over the middle layer, top and sides. Very pretty and yummy!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

GATCCOOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2005

I used a different icing, but the cake was awesome. Great consistency, and the cream of coconut doesn't give it a coconut flavor, so it tastes like a great white cake. I will probably use it as a white cake from now on. I used a combination of light and fat free sour cream and baked in 2 9-inch round pans for a layer cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

laetchison

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2004

I made this cake for Christmas. Everybody loved it, but I was disappointed because I didn't taste any coconut. Because no one knew it was supposed to be coconut, they didn't know what to expect. The consistancy was great. I would make this cake again and pass it off as a white cake, not as a coconut cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHELLBELL1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2004

Kinda disappointing. I made the recipe as written. I am giving it a 3 - lacked coconut flavor.It seemed all the flavor came from the frosting. Good for people who don't especially like coconut,I guess, but I love it & expecting a pronounced coconut flavor.It is a very moist & tender cake though. I wouldn't make it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2003

Awesome Cake! FAST and EASY (My kind of cooking/baking.) I have trouble with frosting cakes... so I made this into a bundt cake and drizzled the frosting over it (which meant that I had to cut the recipe in half for the frosting and used Coconut Rum instead of Milk... heeeheee). I "SO" wanted to take the credit for this cake when all my friends raved about, it but I couldn't.......THANKS Corinne.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RSCHAEFER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2003

I have to make this cake whenever there is a gathering. Everyone enjoys it! I add the entire can of cream of coconut to the mixture. This cake is kid-friendly as well! When you make the cake, be prepared for people to ask for the recipe! :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RISSE89

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2003

This cake is so moist and delicious. I made a two layer cake and put a layer of pineapple in between the layers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RIVERSENDS

Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2002

Great cake! I made this for a birthday "luau" and it was a hit. I did change a couple things to lighten it up a bit. I used a light coconut milk for the cream of coconut, and fat free sour cream. I baked it the night before and frosted it the next day. As another reviewer suggested I used almond extract instead of vanilla and used alot more coconut on top. Everybody loved it!

Was this review helpful? [ YES ]
3 users found this review helpful