Reviewed: Apr. 4, 2012

Made the cake exactly as written but it turned out very dry. The frosting was very good but will not make the cake recipe again.

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Reviewer:

GrammyG

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Reviewed: Apr. 5, 2011

I didn't have fresh coconut but i used 1 cup of canned coconut milk and the cake was delicious. i will keep this recipe on file.

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Reviewer:

luvtocook

Reviewed: Apr. 3, 2011

I made this for the first time, following the directions exactly, and it was perfect! I couldn't have been happier. I did double the frosting to make enough to cover the sides, which was good. Beautiful cake, and wonderful flavor/texture! This is going to be a stand-by.

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Reviewer:

Nikole Heikes

Reviewed: Feb. 2, 2011

Good cake. Frosting tricky. I would double it if you want to frost sides. I did not use fresh coconut. I mixed Coco Lopez cream of coconut with milk to make up the 1 cup of milk asked for. And had coconut flakes from the bag that work fine. I used 1/2 less sugar for batter, since both modifications mentioned will add significant sweetness. Baked in 2 pans and split the layers, spread Raspberry preserves inbetween. And drizzled left over cream of coconut & milk mix on it. Good basic white cake recipe that can be modified to just about anything. Fun cake to do when snowed in.

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Reviewer:

Trufflette

Living In: Columbus, Ohio, USA

Reviewed: Nov. 1, 2010

This cake was a very good use for a fresh coconut. It's lasted and tasted fresh for 1 1/2 weeks so far. Just put the bottom layer in the freezer. It was simply delicious! Not too sweet, firm, you can tell it's a from scratch cake. Took from 9-2 to make, starting with opening the coconut. There are good hints below about making the old fashioned cooked frosting, which I followed, which was really tasty! It turned out perfect. Might double the frosting recipe next time, to decorate the sides of the cake. It was for a birthday party, looked adorable and everyone loved it!

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Reviewer:

BestGrammieBear

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

I baked this cake as just two (thicker) layers, using the stated quantities, which worked out fine. Per another reviewer's suggestion I added one entire cup of milk in addition to "topping up" the coconut milk to 1 c -- and the result was really a bit TOO moist. A bit less "extra" milk would be better. I used the icing recipe as well and liked it -- I have not made cooked frostings much but did not have any trouble with this one.

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Reviewer:

hollyml

Cooking Level: Intermediate

Reviewed: Jan. 27, 2010

Loved it! Icing was tricky.. but well worth it!

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Reviewer:

Mouse

Cooking Level: Expert

Reviewed: Jan. 25, 2010

This is a good recipe I didn't do the fresh coconut though. I used the bag stuff and I couldnt find coconut milk so I use coconut water and regular milk together. I didn't make the icing that was suggested. I made a coconut cream cheese icing. I separated it and folded in cool whip to put between the layers. I then took the remaining icing and cover the cake. Then I placed coconut on the entire perimeter of the cake. Was a huge hit at the office. This cake was the tallest cake I have ever made! It was almost 5 inches tall!!! WOW!! Recipe is a keeper.

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Reviewer:

Food Security

Cooking Level: Expert

Living In: Waco, Texas, USA

Reviewed: Jul. 7, 2009

This cake was a dissapointment to me. Neither my husband or I cared for it much, just ok. More work involved than other cakes and no real payback for it.

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2 users found this review helpful