The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 24, 2008
I used hazelnuts instead of the walnuts and soaked each layer with amaretto before frosting. It was amazing!
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Cooking Level: Intermediate

Home Town: Homestead, Florida, USA
Living In: College Station, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 28, 2008
This cake was fun to make, so easy! Buttercream icing was delicious on it-I don't care for cream cheese icing. I took it to work and people remarked it tasted like a gourmet cake from a bakery. Thank so much for a great recipe.
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Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 8, 2008
I usually start looking for dessert recipes for Thanksgiving in the summer, so that I can try them beforehand, to measure ease of preparation and time efficiency. This recipe meets both requirements! The cake is moist and flavorful. The frosting is just right in sweetness, thanks to the cream cheese. I can't wait to serve this to my family and friends!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 7, 2008
This recipe was wonderful. I used it for a 12" wedding cake layer, doing two layers with two batches. It was moist and yummy and everybody raved. I didn't change anything except the frosting. I used a butter cream frosting. Wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 15, 2008
This cake was moist and delicious.
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 9, 2008
This was sooooo wonderful. I put the icing inbetween the layers of cake while it was still warm and the icing melted a little and made it so moist. If you are going to be making this cake for kids you probably want to leave out the nuts though. I didn't use coconut because I don't like it.
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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. 17, 2008
Great Cake. I used butter in place of margarine & shortening. Turned out very moist. Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 15, 2008
Great recipe. Some ideas: put lemon or lime curd in between the layers and on the top of the cake. Add some toasted crushed pecans to the icing and top the cake (and curd) with toasted coconut. Beautiful presentation and the tartness of the curd is a wonderful complement to the sweetness of the cake. You'll REALLY enjoy this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Feb. 11, 2008
This was a great cake I took it to church for after Mass. Since I go to an Italian church I was hesitant but it was a big hit. One of the ushers wanted to know where I bought it.
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Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Photo by ~Krazy KK~
Reviewed: Feb. 4, 2008
This was AMAZING! I made it for my mom's Birthday and EVERYONE loved it! I did make it a tiny bit different. I used fresh coconut flakes by opening up a coconut, putting it in our juicer and using the "pulp" so it was very fine and dry. I also made the pecans into a puree so the texture of the cake was just perfect! The frosting was good but what the recipe called for was not enough, but doubling it was to much. I have made a lot of cakes but I have never decorated one before so my picture may not be the best but I was happy with it! Oh and it was still very good the next day when we ate it cold. (It was gone after that.)
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Photo by ~Krazy KK~

Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 3, 2008
Made this cake for my mother and it was absolutely delicious- moist with lots of flavour. Definitely one of my favourtes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 27, 2008
Absolutely loved the frosting. I agree it makes plenty. I frosted the cake and put almonds all the way around. No coconut in the cake (not a big fan). I did put it on top and topped the coconut with pecans.(no pecans in the cake) It was a huge hit for a New Years get together I had. I would suggest the cake cook time lessened by 15 min. It was a little dry but I know next time. I am the ultimate Italian Cream Cake fan. Thank you it is now in my recipe book!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 5, 2008
I'm not a very good baker. Most of my baking is right out of the box. This is an excellent cake. My friends and family loved it. My biggest fear of scratch baking is a dry cake. This is a very moist cake that is so delicious. I used cake flour instead of all-purpose flour. I also used butter instead of margarine. I doubled the cream cheese and butter but not the powdered sugar for the icing. This is a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2007
This was the first actual "homemade" cake that I have ever made! We made it for a group of freinds for our Italy booking party and it was a hit!
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Photo by mayhay

Cooking Level: Intermediate

Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 21, 2007
This is a great recipe and the only thing different I did was double the icing recipe and I added crushed pecans all along the outside of it. I made this for my mother in law for her birthday last week and I have had to make two more already. They simply love it.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Hillsboro, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2007
I have made this cake twice. Turned out perfect each time. My DH loves it and it is now his most requested cake. Didn't change a thing about the recipe. I added chopped pecans to the frosting and put both pecans and coconut in the batter.
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Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 6, 2007
A co-worker made this for me and I just had to have the receipe. The Best!!!!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 9, 2007
Excellent and very easy. I only used 1 cup coconut and I added 1 tsp of Almond Extract for the authenic Italian cake. So good. Next time I may decrease the coconut to 3/4 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 18, 2007
This cake was amazing! It was a big hit at a work potluck! Myself being Italian has had a few Italian cakes in my day but this one was the best! I added a little less coconut and a little more nuts! It was so moist and full of flavor!
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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: Jul. 8, 2007
Very good!!! I have a out of this world Italian Rum cake
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Photo by Allrecipes

Cooking Level: Professional

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