Reviewed: Aug. 12, 2003

I baked this cake for my boyfriends birthday. Instead of coconut, I used ground almonds. It was moist, creamy and delicious. I did not use the frosting recipe, I made chocolate cream.

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JNIXER

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Reviewed: Aug. 10, 2003

Yum!! I made this to follow an Italian dinner awhile ago. So good! It's incredibly rich, so I could only handle a small piece. But it's definetly worth the effort!

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hawkika3

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Reviewed: Aug. 2, 2003

This is a great cake! I only practiced it 2 times before submitting it in a fair...I got a blue ribbon-perfect marks! The only thing I changed is don't mix the coconut and nuts into the frosting, sprinkle on top of the frosting for a more presentable look :) good recipe Rory

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THEMADHATR

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Reviewed: Jul. 27, 2003

Sooo Good! This cake is dense, rich and yummy. I am a chocolate fiend, but this cake is now a favorite! I recommend that you let the cake sit at least 1/2 - 1 day before serving. It lets the cake flavors bloom. I worried the first time I made it because the layer edges were a tad hard and crispy like, but after frosting it and letting it sit, everything was moist and soft. I did tweak the frosting it was too sweet for my tastes, I now omit the coconut, use 2x the cream cheese and only 1/2 to 2/3 of a 16 oz. box of powdered sugar (quantity depends on personal taste).

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AZURE_PHOENIX

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Reviewed: Jul. 10, 2003

This cake was delicious, and everyone liked it. Two of the three layers fell a little during cooling - I was able to mask this with a bit of coconut dumped on top. Very moist, great flavor.

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Dianne in So Cal

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Reviewed: Jul. 1, 2003

I made this cake for an engagement party for my fiance and I -- everyone loved it! It wasn't hard to make at all, although it took a little time. We had no problem transporting it -- I stuck it in the fridge for 24 hours and it helped it to "firm up" and tasted great. I, too, doubled the frosting, so thanks for the advice! I also left the coconut out of the batter since some aren't so wild about coconut. Great recipe!

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EMILYJAYNE

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Reviewed: Jun. 11, 2003

Great recipe...I think the person who found the cake to be too "greasy or soggy" did something wrong, as the cake turned out wonderful following the directions. This is a "keeper"

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CHUCK

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Reviewed: May 11, 2003

cake has a good taste but way to soggy or greasy.

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MITCHELMCKEE

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Reviewed: Apr. 19, 2003

YUM!

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AMYFRENCH

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Reviewed: Mar. 19, 2003

The best cake I have ever eaten! Also, the most fattening cake I have ever eaten. This is a cake to eat only on VERY special occasions. Everyone I know loved it!

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WeightWatcherMom

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Reviewed: Mar. 19, 2003

Oh my god delicious but extremely bad for the waist and the teeth :}

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Amber

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Reviewed: Feb. 21, 2003

I did not like this at all. I did not use coconut, and did not think it would matter, as other reviewers had done. This was a really greasy, oily cake. Perhaps the coconut would have absorbed some of the oil.----I'm changing my review. The next day, this cake was wonderful. I think it takes a while for all the flavors to settle. I had a piece an hour after I was finished frosting it--it didn't taste right. The day after, however, it was moist, flavorful and delicious. Four Stars!

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SAMMARTI

Cooking Level: Expert

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Reviewed: Feb. 12, 2003

I baked this cake for a friends birthday, it was absolutely incredible, I excluded the nuts and decreased the 2 cups of sugar to 11/2 cups. Its was a hit with everyone. We couldn't stop eating it.

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ELINAH MOZHENTIY

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Reviewed: Feb. 7, 2003

This cake is great!! I made it for my fiance's birthday and we couldn't stop eating it. Thanks for the recipe.

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JWERLAND

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Reviewed: Dec. 19, 2002

Truly is incredible! The first time I made it, the cakes stuck to the pan (even after greasing and flouring it). So the second time I used wax paper on the bottom of the pans, and it turned out great! I LOVE the icing!

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BLISSFUL_IN_TX

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Reviewed: Nov. 10, 2002

This is my SECOND review. Have made this cake somewhere around 7-8 times now. All in the past couple of months. WONDERFUL cake. Tried and then continued to use both in the cake as well as the frosing, vanilla butternut extract. Gives the cake a kick. Also, I doubled the frosting for increased amts. between layers and then only used 2 layers, freezing the third for the time. Made 2 at Thanksgiving and my family who are all chocoholic's were calling for this VANILLA recipe! Didn't give it to a sole! Love this cake! Thanks again.

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GATSBYSOM

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Reviewed: Oct. 5, 2002

The frosting was very delicious; however, the cake in my opinion was good but a little heavier/denser than I like. I made 1/2 the recipe and baked in an 8" square pan.

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GDEEZY

Cooking Level: Expert

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Reviewed: Sep. 23, 2002

I made this cake for my daughter's birthday and it was so delicious. I did make a few minor changes: I used all butter flavored shortening instead of 1/2 butter, 1/2 shortening, and I left out the nuts, coconut, and light cream in the frosting. It seemed more delicate that way. I didn't think there was enough batter for 3 layers, so I just made two. This cake was moist, rich, and got rave reviews from everyone at our party. In fact, I'm making another one today just for us because the other just went too fast!!

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TARA_BULL

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Sep. 23, 2002

This cake was extremely moist and the frosting was divine. I held a dinner party and this cake was the perfect dessert. The coconut frosting was delicious and several people begged me for the recipe.

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AUDREYWAITE

Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Sep. 6, 2002

I had never made a layer cake before this one, and it came out SO good! By some miracle, all of my layers came out perfectly flat, so the cake looked really nice when it was frosted. I brought it to work for 2 coworkers' birthdays, and everyone raved about it. One guy even offered to make me one of his famous tri-tips if I make him a bowl of the frosting! I did use some extra coconut in the frosting, since I wanted to get ride of the bag, and I topped the cake with some coconut for a garnish. Overall, very moist and bakery quality!!

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JENSPARK

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Incredibly Delicious Italian Cream Cake

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