The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 3, 2009
This was the best coconut cake ever. I carried it to a family reunion and it all got gone except for like one slice. And its even better the next day. Thanks so much for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2009
our favorite coconut cake
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 8, 2009
OMG yum
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Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA
Living In: Pipe Creek, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 22, 2009
I made this yesterday for my husband for father's day. I made the cake the night before refrigerated it and topped with whipped topping and toasted coconut the next day. The cake came out good I just thought it was very sweet. I usually love sweet things so it's unusual for me to think this! Next time I make it I think I will try it with out the condensed milk to see if it tastes more like coconut and little less sweet. The toasted coconut on top was so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 11, 2009
I made this as a layer cake for my mom's birthday. I made it two days early and let it set in the fridge without the frosting then frosted it on her birthday. I was worried I would have too much cake but there were no leftovers. My family loved it and has requested for our next two family get togethers.
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Cooking Level: Intermediate

Home Town: Laurens, Iowa, USA
Living In: Coweta, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 21, 2009
This was our dessert for Easter dinner and everyone loved it, even my son-in-law who doesn't normally eat sweets. It was very moist, flavorful. Next time I will cut the amount of cream of coconut (just a tad).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 16, 2009
We loved this cake. I will definitely make again, probably trying some of the variations others mentioned (pineapple, nuts, etc). I seemed to avoid the gooey bottom some reviewers experienced. I used chopstick and poked LOTS of holes all over it. I also really worked with the cream to keep it filling the holes and not just filling in down the sides of the cake. I think this helped to keep the moistness inside the cake rather than collecting at the bottom to make a soggy mess.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 29, 2009
I have been searching for a moist coconut cake for a long time, and I think this is it! Some I have tried are much more involved and don't turn out half as tasty as this..the cream of coconut is located in the drink mixer isle of the grocery store, coco lopez is the one I have had the best luck with. Chilling this cake well is key to the success of the recipe..
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 28, 2009
I made this cake for my Birthday,It was really good.I added a half of a package of cream cheese to the cool whip.Cake at my house does not get eat most of the time this one was gone that day.i made it the night before and left in refrigerator over nite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 9, 2009
I start with Duncan Hines Coconut cake mix. Cream of coconut is the key. I find it in the wine/drink section of the grocery store. It's what some bars use to make pina coladas. A chopstick or BBQ skewer makes just the right size hole and you don't lose any of the cake. For variations I add chopped pecans and/or crushed pineapple before smoothing on the coconut and whipped topping.
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Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2008
This cake received raves reviews from everyone at Thanksgiving...it was very easy to make, although a bit difficult finding the cream of coconut. It was definitely worth the search, though! I only used half the can of sweetened condensed milk with the whole can of cream of coconut and the cake flavor came out just right...moist, but not over-powering. I used the straw to poke holes and toasted the coconut....an entire bag is not necessary, but I kept the remaining toasted coconut in a container and used it later. This is a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 24, 2008
This cake is awesome! I made two..took one to work this week and it was gone before the day was out. The docs who don't eat cake much ate it and went nuts. One of the wives called me this morning, on Christmas eve wanting it so she could make it...and she doesnt eat cake much and she loved it. Very easy to make and makes you look like a very good baker!
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Cooking Level: Intermediate

Home Town: London, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 21, 2008
Made this for my husband's birthday and he said it was the best dessert he had ever eaten! I followed directions exactly but used a butter cake mix instead of white. Also I toasted the coconut which gave it a nice texture and looked beautiful on the cake. This is definitely a KEEPER! Thanks for sharing this great recipe with us Julia. I know I will be making this one often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 16, 2008
I MADE THIS FOR MY BOSSES BIRTHDAY OFFICE PARTY AND WAS A HIT! THE ONLY THING IS THAT I COULD NOT FIND CREAM OF COCONUT:( BUT I PURCHASED COCONUT MILK INSTEAD. WHICH TASTED GREAT. AND USED YELLOW CAKE MIX INSTEAD OF WHITE. ALSO POKED HOLES IN THE CAKE WITH A STRAW WHICH WAS A GREAT SUGGESTION, SO THE SWEETENED MILK WOULD ABSORB MORE!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 22, 2008
I, too, thought there was too much coconut cream and milk making the cake soggy. Since I can't stand the plastic taste of cool whip, I use whipped cream. A few chopped toasted pecans and perfection is achieved. The reserved coconut cream can be drizzled for presentation effect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 22, 2008
I didn't think it was coconut-y enough. Maybe without the sweetened condensed milk...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2008
This is moist and delicious. It is also wonderful with a butter cake mix instead of white. Everyone loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 14, 2008
This cake is to die for! I only use an 8 pz. can of cream of coconut, heat it with the can of condensed milk and pour it on the cake right out of the oven, after poking holes in it, of course. I do let it sit for 5 minutes before putting the holes in it. I use a meat fork. I also toast the coconut before putting it on top of the cake. Be sure to make this the night before, chill in the fridge and add the whipped topping and toasted coconut the next day. Everyone raves about this cake!
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Cooking Level: Expert

Living In: Debary, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 29, 2007
Great recipe. I baked this for my mom's birthday. She is a huge coconut and chocolate fan. So I used devil's food cake mix. When it was cooled and frosted I shaved chocolate on top. It looked beautiful and tasted even better. Thanks.
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Ridge, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2007
Love this recipe. I didn't use all the cream of coconut and milk, but did mix some of what was left in with the cool whip just for a little more flavor. It was really good! Easiest cocnut cake I ever made.
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