Reviewed: May 16, 2012

This could be a five with a few changes. I added 1/2 cup butter and cut the sugar in half and this cake turned out amazing. You need to have some sort of oil or fat in your cake otherwise it will turn out rubbery and the sugar will burn. I mixed the sugar with the butter and then added the egg and vanilla. I mixed the flour and the baking soda in a separate bowl and added a pinch of salt before adding the butter/egg/sugar mixture to it. I also only cooked it a half hour. For the icing i doubled the cream cheese and added 8 oz of crushed pineapple including juice and 1/3 cup shredded coconut. It turned out great!

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Reviewer:

lmargueriter

Reviewed: May 14, 2012

Loved this cake and the frosting recipe was a good kick-off point. I made the cake recipe as written but used two 8-in round pans. At 30 mins they seemed a little bit overcooked but I added extra pineapple juice over each layer to kick it up a notch. Then for the frosting I added an extra half cup of powdered sugar, and took out the vanilla extract and added pineapple juice to taste and coconut flakes. My mom loved it for Mother's Day! Definitely will be making this again. Thanks for sharing the recipe. :)

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Reviewer:

rosy08

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Apr. 21, 2012

This cake was delicious!!! Turned out very moist and delicious. After reading other reviews I was worried about it being too sweet so I reduced the sugar as others did to 250g. For extra flavour I added 1 tsp of cinnamon and I really liked the extra flavour. Did not need the full cooking time as my cake was finished and golden brown on top after only 35 minutes. For the icing, the next time I make this I will probably look for another recipe for cream cheese icing. I don't know if I did something wrong as I followed the recipe but my icing was quite runny and I had to keep adding more icing sugar which then made it soooo soo sweet. All in all will definitely make this cake again.

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Reviewer:

lovely_lori88

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 7, 2012

really good.. I was skeptical about using the frosting but it was good.. I just used my own cream cheese frosting recipe though and made it a little less thick and sweet than I usually would. Cake needs a little cinnamon I think but definitely a keeper.

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Reviewer:

CHRISTINE5014

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Reviewed: Dec. 24, 2011

I had this recipe since 1982. Hadn't made it in years, but I do remember how incredible it was. So I made it again yesterday same recipe as the one here..but it was flat and tasted like flour and wasn't the dark brown color I remember. I just cdon't understand. Going to try again today.

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Reviewer:

Meezer3

Reviewed: Dec. 23, 2011

Will not make again! Edges sticky and hard but center of cake like mush. Made using directions to the letter. Even cooked a few extra minutes. Way to sweet!

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Reviewer:

2sassylady

Reviewed: Oct. 31, 2011

thank you for the recipe , Catherine . I followed it exactly , but added 1/2 cup walnuts like other reviewers suggested .

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Reviewer:

Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Jun. 24, 2011

What an easy cake to make! I used 1.5 cups of sugar instead of two. Next time I will add some almonds and I lower the oven temperature. I was worried the cake would burn.

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Reviewer:

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

Reviewed: Jun. 19, 2011

This cake is very good..but 45 minutes of baking is too long..30 minutes is perfect..also I add drained pineapple to the icing.

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Reviewer:

julia46

Reviewed: Apr. 24, 2011

VERY easy recipe to follow and make. This would be a good one for the kids to make with mom or dad. Two things I would suggest. Depending on your oven start watching the cake at about 30 minutes of baking. Mine was pretty golden on the top but when I inserted a tooth pic it was raw in the middle. I popped it back in for another 10 minutes and it was VERY golden but cooked in the middle. So don't be afraid to keep it in a little longer. The other thing is if you plan to frost it the recipe for the frosting does not make that much. So if you like a nice layer of frosting I'd say double it. I used cream cheese, confectioners sugar and coconut flakes and it came out fabulous. You could also try cream cheese, marshmellow fluff and some crushed pinapple as a frosting too. Both are great! Oh and I also used 1 and 1/2 cups of white sugar rather than the 2 cups the recipe called for. Overall....This ones a keeper for sure!

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