Reviewed: Nov. 1, 2004

The frosting is what makes this cake! Delicious! The cake was very dense and heavy. I was not overly impressed with the cake. The flavor was okay but the texture was not what I wanted. I may try again and add coconut extract to the batter. It may have turned out the way it did because of my oven - burned the top and left the bottom barely cooked.

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Sep. 27, 2004

The icing on this cake is fabulous!!! My husband loved it. I will definitely fix it again.

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Lindsey C.

Cooking Level: Expert

Living In: Wheelersburg, Ohio, USA

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Reviewed: Sep. 18, 2004

I have never tried this cake before I doubled all the ingredients to make a 1/4 sheet cake I even had enough batter left over to make muffins. I also let the cake and some of the muffins sit over night and the taste was even better. The best cake I have had in a long time. Thanks for the recipe.

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JGOMEZ22

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Reviewed: Sep. 17, 2004

I LOVED this recipe!!! I made it for my aunts b-day the day before (as someone's comment had suggested). It was great - the whole family loved it - and it was just as good the next day. I will definately make this cake again and again. Thanks!

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MOMOFTHREE3

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Reviewed: Sep. 12, 2004

I made this cake for my boyfriend's birthday and everyone loved it! It definately is one of the best cakes I have ever had!

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POPTART915

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Reviewed: Sep. 2, 2004

excellent!!!!!!!!

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MOSIEWOSIE2003

Cooking Level: Expert

Living In: Georgetown, Texas, USA

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Reviewed: Jul. 23, 2004

When I made this it did not raise as my other cakes have. I thought it must not be that good. But when I took it to work it was a hit, everyone wanted the recipe and are still talking about it. Pointer----- mix batter well.

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ISMILES33

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Reviewed: Jul. 17, 2004

This is a wonderfully delicious cake and is easy to make.

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Melissa Dawkins

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Reviewed: Jul. 5, 2004

WAY too sweet. Cake wasn't particularly moist. I toasted both the nuts & the coconut for the frosting and put some in the frosting and pressed nuts into side withh toasted cocoanut on top as suggested here. Not worth the effort for a scratch cake.

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FIONA1ST

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Reviewed: Jun. 28, 2004

I agree with other reviewers that this cake tastes better as it ages. When I first tasted it after just icing it it was so bland and oily that I was disappointed because I had wanted to try this recipe for a long time. However after it had sat overnight it tasted much better even though it still seemed to be missing something. I could not even taste the coconut or butter and I had even added a cup of chopped nuts (almonds and pecans) but I could not taste them either. I loved the icing though and I am not even a big fan of cream cheese icing. But next time I will not mix the nuts into the icing but press some sliced almonds onto the outside of the cake. I will also use fresh coconut, coconut flavoring, and sour cream instead of buttermilk in the cake . Hopefully this will perk up the flavor.

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FTHOMPSON2

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Reviewed: Jun. 27, 2004

Wonderful recipe. I make it every year for Christmas and everyone looks forward to it!

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TERIJACKSON

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Reviewed: Jun. 24, 2004

First review of site and WOW is all I can say. Followed recipe, except mixing technique, made smooth cream cheese frosting and pressed toasted almonds on sides, toasted coconut on top for more attractive presentation. Came out perfect and guests begged to take home - I let them as afraid if kept it, would eat the whole thing! Try this recipe and you won't be disappointed.

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Chasletsum

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Reviewed: Jun. 19, 2004

I only bake 5 cakes a year and this recipe is good enough for each occasion. Between my sister and me we have given this recipe out to a dozen friends in the last week. I fixed it for my parents 62nd anniversary and didn't change a thing. I am an avid all recipes browser and this is the first recipe I cared enough to write about.

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Katz

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Reviewed: Jun. 18, 2004

As I've found with other cakes, this cake tasted better the day after it was baked and iced. The first day it was good, the second day it was SCRUMPTIOUS! The icing was great and its consistency was perfect just by following the recipe.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Jun. 7, 2004

I made this for my boyfriend's Italian mother, and she complimented it as the "best cake." My boyfriend kept stalling on trying it because of the coconut, but he finally did and raved about how good it was! Great recipe!

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 5, 2004

This cake is wonderful!!!! I made it for a dinner party and everyone wanted the recipe. It is very rich, so small servings work great.

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Sandi

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Reviewed: May 26, 2004

While I thought this ok, unfortunately my Italian household disliked it. thanks anyway for the recipe.

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MONICA213

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Reviewed: May 16, 2004

Excellent! It was a perfect mother's day gift. Thanks, Rory!

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ladyheather06

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: May 9, 2004

I thought this was a great recipe. It wasn't hard to make and I am FAR from an expert with baking. I made it for a big family gathering last night and today they ate it all up and raved about it. I will make this recipe again!

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TIPLYNN

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Reviewed: Apr. 30, 2004

Wow! What a success! I made this (in mass) for a spaghetti dinner fundraiser. It definitely stole the show. Since I had to feed so many people, I made it in three jelly roll pans, rather than 9 inch rounds. (A double recipe fills three jelly rolls.) One difficulty, though, was getting it out of the pan! After several messy attempts (I made it nine times in one day!), I decided it was easiest to cut the cake in sections, remove one section at a time, and reassemble it. Once I frosted it, no one could tell--not even me--that it had fell apart. Thanks for a such a wonderful recipe.

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NATHANSWIFE

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Incredibly Delicious Italian Cream Cake

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