Reviewed: Nov. 7, 2009

I rate this a 5. Very good & moist. I will be saving this to make again. Thanks Olene.

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Reviewed: Oct. 16, 2009

My mother had been making this cake for 30 years. Don't know where she got the recipe, but it is wonderful and sooo easy. I top it with cream cheese frosting and sprinkle it with coconut. yummy

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dmg4346

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Excellent recipe, the only change I made was to substitute macadamia nuts for the walnuts.... "ono-licious"!

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MelodyeRose

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

Read all the reviews--used 1 cup white sugar, 1 cup brown and 2 tsp baking soda plus some salt, vanilla, nutmeg and cinnamon. Baked in 2 9" pans for 23 minutes. Iced it with Cream Cheese Frosting II. My gourmet group loved this cake and rated it a 10! None left to bring home. . .

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Contessabelle

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Reviewed: Mar. 3, 2009

This was great! I did mine in two 8 inch pans, layered and frosted with cream cheese. Yumm-my. To make it even more Hawaiian-ish, I sprinkled the top with chopped macadamia nuts and toasted coconut. Thanks for a great recipe!

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rexmom

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Jan. 8, 2009

This tasted very good but was a much denser cake than I anticipated.

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Lynpgz

Cooking Level: Intermediate

Home Town: Melbourne Beach, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 31, 2008

I made this cake for my son's wedding on a beach in Hawaii. It is now one of my families favorites. It is absolutely awesome! Can be made ahead and frozen. Best with cream cheese/vanilla icing.

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DIANADURHAM

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Reviewed: Apr. 19, 2008

I've made a similar version of this recipe that I clipped from some magazine awhile back. It's always a hit and is so easy and delicious. These are the only differences, my recipe calls for 2 c sugar, 2 tsp baking soda, 1 c shredded coconut. With these changes I'd give this recipe 5 stars! Fabulous!

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Missy

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

Super moist, wonderful flavor. This cake was a winner all around!

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Michelle

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Nov. 23, 2007

Very disappointing. While easy to make, with limited ingredients, it stuck to the pan and came out both too moist and with very little flavour. Pity as this was supposed to be for my sons birthday. His two favourite flavours.

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MONA_C

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Reviewed: Sep. 16, 2007

I liked this cake, but didn't love it. I pretty much ate the whole thing over 4 or 5 days because my daughter and husband weren't interested in it at all!

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LINDAMDOW

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Reviewed: Aug. 18, 2007

This cake was very moist, heavy, and almost breakfasty. I followed this recipe exactly and although I do plan to make it again I also intend to tweek it a little. If you want a smoother texture whiz the coconut in your food processor before hand. Also next time I plan to add 1 tsp vanilla, a 1/4 tsp of cinnimon and nutmeg and subsitute 1/2 cup of the white sugar for brown. My family and friends all enjoyed this cake but all felt that the flavor was missing a certain "umph" we all agreed that it was a bit bland. With the above mentioned changes I think this cake could get a five star rating from this cook.

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Bitchnkitchen

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Jul. 26, 2007

A delicious and satisfying cake! My husband and kids really enjoyed it!

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kembry

Cooking Level: Expert

Living In: Winston Salem, North Carolina, USA

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Reviewed: Dec. 31, 2006

My own review might not be quite accurate since I did change the recipe a bit.. halved it, but used only 1/2 cup of sugar, and didnt put coconut in the cake itself, since I made a coconut streusel topping. The result? Straight out of the oven, 20 mins later, the cake was like a thick pudding that tasted pineapple-ish and wasnt sweet enough. A bit too moist, might have been better if I had let it cool some more. The walnuts were alright, but seemed to add an unusual taste to the cake. My topping did turn out quite wonderfully though, it consists of 1/2 cup flour, 1/3 cup confectioners sugar, 2 oz margarine and 1/2 cup of coconut, and needs to be baked for 20-25mins, so just let the cake bake, and take it out to put the topping on, then place it back in the oven. I don't think I'll be using this recipe again.

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mayura

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2006

The cake was incredibly simple to make... I made it for a friend's luau themed wedding. I added about a 1/4 cup of coconut creme to the batter and used about half of the coconut suggested. The cake itself baked beautifully but took a little longer. I topped it with Coconut Rum Frosting (recipe found on recipezaar) and everyone loveddd it. Rated it 4 stars because it was a little too dense for me, but tasted great!!

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chefmegan101

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Reviewed: Feb. 6, 2006

This recipe is great. I made it for Superbowl Sunday and everyone loved it. For a little variation, try using butterscotch pudding instead of vanilla. Also, use toasted coconut instead of plain coconut for the topping. Those tips will add a little more flavor to the frosting.

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ANTILOPE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 31, 2006

I was so excited to find this recipe on here. My cousin Connie used to make this for us years ago and it always got raves. It brought back many fond memories. The only additions I made were to add 1 tsp. salt, 1 tsp. vanilla, and DEFINITELY is best with cream cheese frosting. I use the 'Cream Cheese Frosting II' recipe here on allrecipes and it makes plenty to frost this with. I also sprinkled some toasted coconut on top of the frosted cake. This is so incredibly moist and a snap to make. It feeds a large crowd, they will all oooh and ahhh, and you will go home with an empty cake pan. Great for Hawaiian themed parties or potlucks. This is a must do and also very economical to make.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 8, 2004

Nice, easy, moist cake. Try using 3/4 cup white sugar and 3/4 cup brown sugar instead of all white and adding a teaspoon of cinnamon to boost the flavor depth. It is great with cream cheese frosting too.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 8, 2004

I've just put this cake in the oven and it was all I could do not to eat the batter. I added 1 teaspoon freshly grated nutmeg,about a teaspoon of cinnamon, the rind of one Orange as well as the juice and about 1 tablespoon of coconut cream. (I can never follow a recipe straight.)

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Chrysanthemum

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Reviewed: Jun. 13, 2004

My neice and her first "boyfriend" had the same birthday and I was asked to bring a cake to the party. Who could resist the joke of the title (Hawaiian Wedding Cake) in that situation? I baked it in heart-shaped cake pans, too. It was a snap and the cake tasted great. Teens and adults all enjoyed it. I was even asked for the recipe from a woman that had a similar recipe with cherries, but she liked this cake more. Thanks for sharing!

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Lisa D.

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