Reviewed: Oct. 30, 2009

This cake is delicious. My family gobbled it all up. The only thing I will change next time is to toast the coconut before using it - the raw coconut gave the cake a funny taste/texture. But anyways this recipe is definitely a keeper.

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Jessica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 20, 2009

This was so moist and light. You have to really fold the whites in well or it won't bake evenly. I doubled the icing to frost the sides. I also toasted coconut and candied some walnuts to put on top. Beautiful on a cake pedestal!

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allykat

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I make this cake all the time for my aunt's restaurant. Everybody loves it! I've been making one of these almost every week since last September.

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Amanda

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Reviewed: Jun. 15, 2009

I've made this cake 3 times now, and it is fantastic. I add 1 tsp Almond Extract for a flavor boost. I omitted it one time and did not enjoy it as much. Also, I whip the egg whites to stiff peaks and although it says fold in, its much more of a hand-mix-in to me. Once I did not mix the egg whites well enough with the batter, and the texture of the cake came out odd, and there were little burnt peaks on the top of the cakes. I also add 1 pkg cream cheese to the frosting and I frost the sides of the cake. I top with coconut and nuts.

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KatieKS

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Reviewed: Feb. 16, 2009

I made this for a work lunch and everyone LOVED it! I used two 8" square cake pans and I was able to get 16 slices (sliced cake in half then each half into 8) which is plenty for such a rich cake....could have made even thinner slices to equal 18 or 20. I was lazy and didn't beat the whites (just mixed in the whole eggs) and that made a more dense cake but it was still sooo good. I took another suggestion and used toasted coconut for the outside edges and lightly toasted walnuts for the top; very pretty. Note - coconut toast very quicky in the oven!

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Tam

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

I am the baker at an Italian restaurant, and I made this cake for my chef and coworkers. It got rave reviews. It was moist, tender, and delicious. I did leave out the walnuts per one cook's request, but most of us thought it would be even better with them. I also added toasted coconut to the top for a prettier presentation. We thought that added great flavor to the cake.

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frymama

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

This is my wife's favorite cake I make. I have made it several times now and always comes out perfect. I use pecans instead of walnuts (I hate walnuts). Very moist.

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QuincyJr

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

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Reviewed: Oct. 4, 2008

I baked it in a 9x13 for about 30 - 35 minutes (non-stick pan) at 325. I added coconut to the top (no more nuts). I used walnuts instead of pecans. Disolve the baking soda in the buttermilk. Best cake ever!

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Trish

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Reviewed: Aug. 10, 2008

Best cake I've ever made, both taste-wise and visual-wise. I made it for a baby shower and got rave reviews, very moist and good. Made is exactly as the recipe but: instead of walnuts I put five gerber daisies in the middle and surrounded the top edge of the cake with blueberries,the bottom with blueberries and raspberries. It went well with the cream cheese frosting. This cake could be decorated differently for various occasions and seasons. This is the only cake I'll make from now on!

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Jul. 9, 2008

INCREDIBLE. Just like my grandmas.

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Rebecca

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Jul. 9, 2008

Fabulous and delicious. I only did two layers and kept the third layer separate, but still wonderful. And I did not have to make any additional frosting, there was plenty for those of us who aren't sugar fanatics. Thanks for sharing this great recipe.

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Sunsetjar

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Reviewed: May 22, 2008

I have made this recipe countless times and it NEVER fails! Always gets complements and tonight I am making it for $$$. How sweet is that!

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Annie

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Reviewed: Feb. 18, 2008

I made this cake for my boyfriend's birthday. It was kinda labor intensive, but good. I tweaked the icing a little bit: made more so that I could frost the whole cake, but made it not quite so sweet. Bonus- it makes three layers, so if you mess one up like I did, you can just throw one away and no one has to know! Hahaha.

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Amy

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

It was very good. Not quite the texture I was looking for. Still on the search for "the recipe".

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Taylorpdt

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Reviewed: Oct. 19, 2007

Delicious and different from the norm, at least for me. The cake came out perfect - the first time. It was moist and perfectly sweet. If you're considering this as I was, I would highly recommend trying it.

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danflores

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2007

The recipe sounded interesting so I thought I would try it. It was VERY good! I took it to work and my co-workers loved it. It was even better after a couple to days. I will definately make it again.

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MaryAnn

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Reviewed: Sep. 20, 2007

I halved the recipe which made it 12 cupcakes instead of 6 slices of cake. I personally don't like the fact that it contains so many calories. I also think the cream cheese frosting is a bit sweet for my liking.

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F. Hall

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Reviewed: Aug. 24, 2007

I tried to find a recipe to mimic my wedding cake. This is it! Very moist and sweet. I especially like that the recipe uses butter. As with other reviews I went light on the powder sugar- (to taste) and added add'l 1/2 tsp. almond extract (careful not to use too much extract)-great cake!

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Winsome

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Reviewed: Jul. 14, 2007

I first made this for a dinner party and everyone raved about how delicious it was and have been making it for Birthday's, Baby Showers, etc. ever since. For those who don't like it too sweet, it's also great with less confectioners's sugar in the frosting.

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Marketa

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Reviewed: Jul. 10, 2007

I did not have buttermilk, so I used heavy cream as suggested by other reviewers. The cake turned out good and moist, however my husband and kids did not care for the coconut in the cake. I did have to double the frosting to ice entire cake. No need to double the sugar in the frosting though. It is very sweet without adding double the sugar.

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Helen

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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