Reviewed: Dec. 29, 2006

Deliciously moist!

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tracy

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Reviewed: Dec. 12, 2006

Very good but make more frosting.

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RDobbs

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Reviewed: Nov. 21, 2006

This was really good. I took suggestions and cooked about 5-10 minutes less than instructed. As with all cakes, baking pans should be lined with wax paper. Icing is wonderful.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Oct. 13, 2006

This cake is amoung the best I've ever tasted. Try it and you will love it, too. Everyone that I know who has tried it, loved this cake.

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abh

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Reviewed: Oct. 5, 2006

This cake is wonderful. I made it for a potluck for my husband and an older gentleman told me it reminded him of his mother's cake. What a compliment.

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KathyA

Cooking Level: Expert

Home Town: Plumerville, Arkansas, USA

Living In: Russellville, Arkansas, USA

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Reviewed: Sep. 22, 2006

The actual cake was good, but with the frosting it was way too sweet. The recipe is also really time consuming.

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ashleym0628

Cooking Level: Expert

Home Town: Charlestown, New Hampshire, USA

Living In: Rockingham, Vermont, USA

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Reviewed: Sep. 19, 2006

Very good! This was the first made from scratch cake I ever made and it was awesome! The only thing i would do differently is sprinkle the nuts on top. The nuts mixed in with the icing made it hard to spread out without tearing the cake up.

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CRYSTALCHERIE

Cooking Level: Intermediate

Home Town: Lexington, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Sep. 17, 2006

Excellent cake. Moist and rich.

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agreene1722

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Reviewed: Aug. 25, 2006

This was a wonderful recipe. The cake was delicious and my husband absolutely loved it!!!

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ShannonSmith

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Reviewed: Jun. 26, 2006

made this twice. A real hit it was beautiful and rich. Had a wonderful texture.

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Lake lady

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Jun. 19, 2006

This was AMAZING. I cooked it for my dad for fathers day and everyone loved it. I made it just as the recipie says with just a few changes. First reduce the cooking time to 30 minutes otherwise it will burn. Also, since I didn't have enough cream cheese for a second batch of icing, in between the layers I put in a some pineapple topping for ice cream, that way there was something there, plus a little bit of icing. This way I had plenty of icing for the top and sides of the cake. Otherwise, it was perfect!!!

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Denicia

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Reviewed: Jun. 19, 2006

Awesome cake!! I put all of the batter into one 9" round springform pan though...it didn't look like there would be enough batter for 3 pans. Still turned out fantastic!! For the icing, I cut the powdered sugar in half and it was still plenty sweet. I used about 1.5 cups of chopped walnuts, and only sprinkled the coconut on top instead of mixing it in the icing. I'll use this recipe again!

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Stefani J.

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Reviewed: Jun. 12, 2006

I've never rated anything before on here, but I had to for this one...WOW! This cake was truly amazingly delicious! I love to bake (not that I'm good at it!) and I was a little nervous about this one, but it turned out fantastic! Thanks for making me feel like I can actually bake! :-)

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JASMINE78

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Reviewed: May 15, 2006

I made this cake as a mother's day present for my Mom. She requested "anything coconut". When I removed the cakes from the pans I tasted a small piece off the top. The taste was divine, buttery coconut. I was very excited about what the finished product would taste like. When we finally cut into it and tried it, I was a bit disappointed. It seemed dry and missing something. My mother SAYS she loved it, but I think I'll try a different recipe next time. Someone suggested reducing the cooking time by 10 minutes. I wish I had read that before making the cake.

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Reviewer:

quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: May 14, 2006

This cake was absolutely delicioussss!!! I made it today for Mother's Day and it was amazing!!!! It tasted GREAT, it was nice and moist and just ohhh soooo gooddd!!! If your looking for the perfect cake recipe...this is the ONE!!!! The coconut makes the taste even better...next time i'm going to try it with fruits in the middle layer...that should be a big hit!!!!

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Narjis

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Reviewed: Apr. 24, 2006

This is a good, traditional Italian Cream Cake. Watch the cooking time and reduce by 10-15 minutes or the cake will be very dry. Recommend doubling the icing since it it a 3 layer cake

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GWILSONMD

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Reviewed: Mar. 26, 2006

NONE LEFT!!! Amazing. Best cake I've made so far. Family agrees, next time - DOUBLE THE RECIPE!!!

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PRETTYBE

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Feb. 21, 2006

This cake was good, but not wow. I made it in a 9x13 and cooked about 43 minutes. Heavy cake with not alot of flavor. A carrot cake would have been better with the frosting. If you don't like sweet frosting you won't like this. Frosting had good flavor and the kids loved it.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Feb. 8, 2006

Wow! Great cake! Took it to work and it was gone in a flash! I typically have a high standard to live up to with them since they know I tend to cook well. So when word got out it went like hotcakes. I doubled the icing since I like more icing than recipes usually call for and put extra icing between the layers. That's just my own personal preference though. The folks at work thought that was a good move. I've read posts that the cake was difficult to remove from the pans. Sure, it didn't just pop out of the pan. But I lifted by one edge and then turned upside down and had no problem getting the cake out in one piece. I used Wilton cake pans and sprayed with butter pam. The family felt jipped because I didn't let them have any last night. So now I'm off to make another cake. Glad it was easy to make, too.

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