Reviewed: Oct. 19, 2009

Very good, fresh & light

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HERSHEY21

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

If you love pineapple and coconut this is a recipe for you. I had a dinner club that I attend and our theme was Hawaiian and I was to bring a dessert. I brought this and the gals went back for seconds! It does make a lot though! I usually freeze one cake pan to eat at a later date and it tasted just as good as if I had just made it the day before!

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Kaycee

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Reviewed: Jul. 28, 2009

Unbelievably Good!!! OMG!!! This was definitely a big time favorite at our hawaiian party. Similar to other reviewers I would recommend refrigerating this overnight for the best flavor. I did substitute haupia pudding mix for 1 box of the vanilla pudding mix and added fresh pineapple rings to the top of the cake. This was beyond good. I already have requests to make this again for 2 upcoming friend parties this month.

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kac2research

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This dessert was fantastic. Everyone complemented me on it all night. I made it with fat free cream cheese, sugar free-fat free pudding, and used the lite cool whip. I originally made the regular whipped cream but threw it away because I thought it was too heavy for this dish. The cool whip was perfect -just remember to thaw the cool whip 5 hours ahead of use ;0 )

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Happybaker

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Reviewed: Jun. 8, 2009

Good recipe. I do not frequently make dessert and forgot to purchase the eggs for the cake mix. They are not listed on the recipe list so make sure you add them (as well as whatever else is called for in the cake mix). I think the dessert would be great frozen. It states to chill a minimum of 2 hours, I would chill overnight minimum! We ate this after 2 hours and we all thought it was much better the next day. Overall, would suggest this recipe...makes a lot for the price!

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bsuever

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Reviewed: May 15, 2009

fantastic!

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jane052

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Reviewed: May 15, 2009

Good, I didn't sweeten the whipped cream. I think this made it a little bit more refreshing. It was sweet enough without the added sugar.

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Christen

Cooking Level: Intermediate

Home Town: Manchester, Maryland, USA

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Reviewed: Feb. 9, 2009

THIS IS SOOOO GOOD

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Jo.

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Reviewed: Dec. 11, 2008

I am someone who didn't even know how to make whipped cream out of heavy whipping cream...haha. After looking it up on the net, even I was able to make this recipe with ease...AND It was a HUGE hit. In fact, one of the guys came up to me and said he would "make love" to this dessert if he could. Yummy!

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Kristin

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Reviewed: May 21, 2008

I made this recipe as written for my Gourmet groups Hawaiian luncheon. It was a perfect ending to our meal, light not overly sweet and everyone liked it. I was a little worried about the toasted coconut on top but everyone agreed, even those who do not like coconut that it added just a little extra crunch and tasted good. I made the cake and filling the night before and stored in fridge. I used 2 Pyrex portables 13 by 9 pans that have the plastic covers so they could be stacked on top of each other. I made the whipped cream the next morning and spread it on the cakes. It really makes the dessert special and I would not use a substitute. Great recipe to feed 24 people with not a lot of work and good on the budget! Thanks Eunice!

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