The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 12, 2009
Incredible. I made a 9x13 instead of round layer cake, but I followed the recipe exactly. It was perfect. Will be using this recipe from now on.
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Cooking Level: Expert

Home Town: Livermore, Kentucky, USA
Living In: London, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 8, 2009
This is the same recipe my Grandma used. It's heavenly. You absolutely must separate and whip the egg whites, though. I fold them in as the very last step. Don't overmix. This is great as a 9x13 or as a stacked cake. So yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 20, 2009
I tried this recipe because a lady I know wanted me to make one for her. I didn't want to make her a whole cake without her knowing if she was going to like it or not, so I made it into cupcakes. I followed the recipe exactly and gave some to her and took some to my kids school so the teachers could taste it too. Everyone said it was heaven. My husband (who doesn't like coconut) said he loved it too, and there were plenty of cupcakes leftover for him to take to work. Will definately have to make again because I have people already asking for one. Thanks for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 19, 2009
The cake itself was amazing! i put the nuts and coconut through a food processor cause i'm not a fan of texture in cakes so this was perfect. it was moist and tasty. WILL make again.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 16, 2009
I made this cake exactly as written and in my opinion was just okay. No offense to the author of this recipe but i just thought it was a little plain tasting. It was a little too dense for my taste. Thanks anyway!.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 16, 2009
Fabulous! I made this for a small get together with some friends. Since there weren't many of us, I didn't want to make a whole cake, so I made 1/2 the recipe. The batter all fit in 1 9" round and cooked perfectly. I cut the round in half and frosted it as a 2 layer cake. Everyone loved it...and as I had hoped, there were no left overs!
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Cooking Level: Expert

Home Town: Corning, New York, USA
Living In: North Attleboro, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 14, 2009
What an awesome receipe. Made this for my daughters birthday. Was a big hit. I am fairly new to baking from scratch, but this was easy to follow.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 3, 2009
I did not care for this cake. It does have great reviews and there isn't anything wrong with the cake itself but the flavors of it just didn't work with me. I used my own cream cheese frosting since this frosting was to sweet and had an interesting taste to it. I thought that because of all the egg yolks and buttermilk that it would be a hit but it was more of a miss
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 26, 2009
This was very good! I took to an italian dinner with friends and it was great! The only thing I did different was instead of 3 round cakes, I used the handi-foil oblong cake pans. This will make 2 cakes using these pans. worked out good because I took one with me and left one at home. :) will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 17, 2009
The flavor was really good, but it came out a little dry, almost too dense. However, I had a little trouble with the egg whites and didn't fold them in very well. I will definitely make it again and give it a second chance. I cooked the pecans up in a skillet before adding them so they would get a nuttier, toasty flavor. I also toasted some leftover coconut and sprinkled them both on top of the cake and it looked and tasted really good.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 23, 2009
Seeing as my husband and I don't really like your typical birthday cake very much, it was delightful that we loved this so much! I guess the extra step of beating the egg whites, the butter milk, and the cream cheese in the icing made the difference. I omited all nuts, did put 1 c. coconut in the icing, and omited the shorting in the cake and only used 1/2 cup of butter (not margerine). I used all butter (no margerine) in the icing too. Great recipe! Worth the work. The coconut flavor is subtle, but really "makes the cake!"
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 22, 2009
Just made this cake for a 55th birthday party and it was fabulous. Everyone raved about it - even my 13 yr old son who claims to hate nuts and coconut! Just a quick word of advise, when greasing and flouring the cake pans, do not use cooking spray - the results weren't pretty. I hand grease and flour next time, however, the cakes were salvagable and the icing held the broken pieces together. Easy, yummy and impressive cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
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Reviewed: Jan. 16, 2009
Delicious and moist cake! I ground the nuts that were going into the cake batter instead of leaving them chopped. I personally don't like chunks in my cake. I also did not mix in the coconut or nuts with the icing because I wanted it to be completely smooth, not lumpy. Toasted nuts just went around the edges for a decorative touch.
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 14, 2009
This was delicious. Made it exactly to the recipe and it was better than any that I have had.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 22, 2008
This was delicious but really, really sweet. I made as stated except I didn't add extra coconut into the frosting and am glad I did not. I think next time I will cut the coconut in the cake back to about 3/4 of a cup. Just a personal preference. Other than that, quite tasty and made a nice presentation. A keeper for sure.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 18, 2008
The best cake ever!
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Home Town: Shreveport, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 2, 2008
Absolutely the best thing I have EVER BAKED!! I received so many compliments, I have people begging me to bake for them. The only thing I changed was I added more vanilla and nuts to the batter, and I added chopped nuts and coconut to the frosting. My son took a piece to work (a well-known deli chain restaurant) with him and the entire place is hounding me to bake a whole cake for them. Don't share this cake with people unless you want to bake for them later!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 13, 2008
we loved it! I ground 1+1/2 c pecans all in the cake, used butter instead of shortening or margarine...and my icing, was 2 sticks butter, 1 lg cream cheese and 6 cups of poweder sugar, 1+1/2 t vanilla.... the rest i followed. i didn't have the pans so i did a big bundt cake pan and a little one.. 50 minutes for the big one and 32 for the smaller one.... it is a keeper recipe!
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Cooking Level: Expert

Home Town: Wilmington, Delaware, USA
Living In: Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 12, 2008
This is my new favorite cake!!!!! Followed the recipe exactly except I made 1.5 times the amount of icing, the original amount just wasn't enough to generously ice three layers of cake. Next time I may reduce the coconut, just a personal preference, but it was delicious!!! Tip: to make beating the whites to peaks easier, be sure to separate them and then let them sit at room temp for a bit.
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Joy
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 3, 2008
Wonderful!!! Reminds me of my moms recipe. I have not had this cake in years, and this was just like I remembered it! Next time I will double the frosting, but will not change anything with the ingredients. THANK YOU!!
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