Reviewed: Nov. 5, 2009

Lovely cake! We used a bundt pan, and it took about 40 minutes to be done. I also always cook with substitutes, due to dietary restrictions - we used margarine, soy milk, and spelt flour, and it came out great!!

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JULIEWRAY

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I added vanilla, and reduced the overall sugar in this recipe; also used a bit of whole wheat flour. I forgot to caramelize them (I made cupcakes) under the broiler! But they were still delish, just not very pretty as all the topping runs off the rounded tops and settles into the sides, eventually soaking into the cake (which is delicious). I will probably make this again sometime as it uses common household ingredients, and hopefully it'll be pretty enough to take a picture of--let me tell you, cupcakes of this recipe just are not pretty :) But delicious!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 27, 2009

Recipe is easily cut in half, so I made it in a 9x9 size, baked for 20 minutes. I added vanilla to the batter. Otherwise, did everything the same. Only needed to broil on high for 2ish minutes to get that nice caramelization. DEELISH! :)

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ILOVEBEINGAMOMMY

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Jul. 7, 2009

This was a great simple recipe. I made these in large muffin tins, so everyone had their own mini cake. I took the advice of other reviews and added some vanilla and didn't bake for the 1 hour. They turned out great! Thanks! :D

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Julie

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This was really really good. Everyone asked for seconds!

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Feb. 2, 2009

This was a very easy cake to make but the taste... is awful. I did add vanilla as other said but it made it taste like vanilla paste. Like it has to much flour.. and the top is tacky to much sugar? anyway it was pretty in the pan.Sorry

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ASailorsmom

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

The frosting was good but this was not an exceptional cake. The suggestions regarding adding vanilla and baking time were very helpful. Thanks!

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Ashley

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Reviewed: Dec. 24, 2008

excellent, i LOVED this cake. however, the first time round i only baked it for 30 mins as many reviews stated, and it was really not ready yet. Its in the oven now for the second time (im loving it, and it this years main christmas desert), im going to leave it in for about 45-50mins. last time i added nuts to the mixture, and when the cake was ready i opened it in the middle and put strawberry jam in. itwas AMAZING! this time im adding a layer of chocolate cover (you see many people in my family dont like coconut so im not doing that covering)and that with a layer of smarties... FUN! btw THANK YOU for this great, easy and amazingly tasting recipe! LOVE the texture!

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HT27

Cooking Level: Beginning

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Reviewed: Oct. 4, 2008

I baked it for only 30 minutes, then glazed it beneath the broiler. I took the suggestions of vanilla and coconut extract in the glaze. It was good. It might be a little too sweet for an every day cake, but it would work beautifully at a church pot luck or a large family gathering. The cake has a nice enough texture that it could be used without the glaze with fruit. Even if it is in another carnation--topped with berries or cranberries or cooked apples--, I will make this cake again.

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MrsA

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Very, very good. Baked in 25 mins. And yes, double the frosting recipe. It's a keeper in my house.

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D'Borah

Cooking Level: Expert

Home Town: Newfane, New York, USA

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Reviewed: May 12, 2008

I was thrilled when I found this recipe on-line. My grandmother made it for every occasion. Unfortunately her recipe card is M.I.A. so no one has had this cake for years. The cake turned out wonderful (cooked @ 23 min.)I strongly recommend doubling the topping recipe, it barely covered the cake. (which is the best part). I also added some vanilla extract. Overall it was a success.

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Mar. 4, 2008

yummy! i halved the recipe and made mini sponge cakes in 12 muffin tins. The amount of batter was perfect. I added 3/4 teaspoon vanilla to the batter, and 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon to the icing. I'm waiting for them to cool right now but they smell delicious. The muffins took about 15 minutes to cook.

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Claudio

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Reviewed: Feb. 2, 2008

My father remembers the farm women making this cake and this recipe is the same as the ones he tasted over 50 years ago!!!

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Chef2007

Home Town: Lexington, Massachusetts, USA

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Reviewed: Aug. 3, 2007

This is my Grandma's recipe but doubled (so, you can easily halve this recipe and it makes one layer) - I LOVE this cake. So simple, it is my default "coffee with the neighbour" cake and I change it up as need be - today it contains fresh blueberries and no coconut in the topping. I have also made it with soy milk and it comes out fine.

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PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Dec. 30, 2006

I thought that this recipe was not what I expected it to turn out like. I followed everything in the recipe and I found the result to be too sweet. Sponge cakes are supposed to be light and airy, but mine turned out heavy and dense and had a strong eggy taste. I wanted to make it for a party but couldn't because the result was too disappointing. I ended up buying one instead. My friends were looking forward to eating a cake made by me, since I don't see them all that often. Overall, I found this cake to be too sweet, heavy, dense, and did not result in the cake that I was looking forward to serving my friends with. I will definitely not make this cake again!

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Rainie

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Reviewed: Oct. 17, 2006

I did this like 2 years ago and it was great ... now that i found the recipe again im gonna try this one again!!

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Exotic Pineapple

Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia

Living In: London, Greater London, England, U.K.

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Reviewed: May 2, 2006

It was OK. Nothing too exciting. It was moist and sweet just not recipe I will repeat again.

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Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 3, 2006

Cake is so moist and delicious. Like others said, 30 minutes was all it took to bake it. The topping is pretty sweet, but its still super yummy.

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Bev

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Reviewed: Jan. 8, 2006

I love this cake! I don't follow the recipe exactly; being a vegan, I have to modify it somewhat. I have also substituted various frostings on top. I've made it several times, and it's always good. It comes out moist and creamy.

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amichele

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Reviewed: Oct. 22, 2005

Perhaps I did something wrong, but I thought it tasted very bland and it didnt even come out well.. very dough-like. I added the vanilla and baked only for 20 minutes like everyone said to. BOO!!

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Diana

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