Reviewed: Jul. 4, 2010

I love this recipe!!! It has been a huge hit at family gatherings. I also use pecans and I double the frosting(cream cheese only) to ice the entire cake. I don't use as much confectioners sugar because I like to taste more of the cream cheese. I also decorate with extra coconut and pecans. But follow the directions and you will have an excellent cake also.

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Reviewer:

Michelle C

Reviewed: Jun. 27, 2010

OMG! This cake is awesome & very addictive. It came out very moist and delicious. I was worried at first because I didnt have 2 of my 9 inch pans so I used a 10 inch pan but it still came out great.

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3 users found this review helpful

Reviewer:

MISSCOOKIN

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Orlando, Florida, USA

Reviewed: Jun. 8, 2010

OMG! WONDERFUL! This cake was an absolute hit with my family and co-workers. It was easy to make and the only ingredient that I didn't have on hand was buttermilk. A quick trip to the store and I was ready. My mother doesn't like coconut, but when she tasted the cake she was an instant fan. This recipe is a keeper!

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Reviewer:

Kitchen Queen

Cooking Level: Expert

Living In: Chesapeake, Virginia, USA

Reviewed: May 22, 2010

Delicious! Substituted baking soda for salt as suggested in another recipe. Cake layers were not as light as I think they should be. LOVED that you can actually taste the walnuts and the coconut in the cake!

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2 users found this review helpful

Reviewer:

Shannon A

Cooking Level: Intermediate

Home Town: Catonsville, Maryland, USA

Living In: West Friendship, Maryland, USA

Reviewed: Apr. 6, 2010

This was a delicious finish to Easter dinner. My family RAVED, and my sister-in-law, a professional chef, requested it for her birthday! I took the leftovers to work, and made some lucky co-workers very happy. Thanks for a new favorite recipe!

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4 users found this review helpful

Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

Reviewed: Mar. 18, 2010

Something went wrong. While this cake turned out with a good texture and beautiful appearance, It simply did not taste too good. There's something missing. Could it be vanilla flavoring? It's like eating cream cheese on cornbread- yuck!

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2 users found this review helpful

Reviewer:

Phebe

Cooking Level: Intermediate

Reviewed: Feb. 18, 2010

amazing! The best itailian cream cake ever!

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3 users found this review helpful

Reviewer:

Miss Cara

Cooking Level: Expert

Home Town: Corsicana, Texas, USA

Living In: Wylie, Texas, USA

Reviewed: Dec. 27, 2009

This was EXCELLENT. I made this for a Christmas Evening dinner party. Risky move, since I had never made it before. Everyone went nuts over it! The only thing I did was double the frosting recipe so I could frost the entire cake and decorated the top of the cake with toasted coconut. YUMMO! Thank you Chantal.

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5 users found this review helpful

Reviewer:

Kathryn

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Larkspur, Colorado, USA

Reviewed: Dec. 6, 2009

I followed the directions.. The best cake. My husband and I loved it. We are addicted to it.

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Reviewer:

CarlaK

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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. **Update** I made this cake for Mother's Day, but I used a lighter frosting and put fresh strawberries between the layers and on top, and it was great! I love this cake recipe, it is very versitile.

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5 users found this review helpful