Reviewed: Oct. 28, 2009

This cake was great. I waited one day to try everyone at work loved it.

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Pethan

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Reviewed: Aug. 8, 2009

Easy to make, with a very rich flavor. I will be keeping this recipe!

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Montessa D. Holt

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Reviewed: Apr. 17, 2009

Best coconut cake ever! I didn't use light ingredients though. I used regular sour cream and finely shredded coconut in the frosting, then I added extra flake coconut to the frosted cake. My secret was to use a boxed white cake mix (which I sifted) and used the one that calls for 1/3 cup oil (not the one that calls for 2 TBPS oil), and I used EXTRA VIRGIN COCONUT OIL. What a great coconut flavor. The flavor really does get better the second and third day!

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Jujubees

Cooking Level: Expert

Home Town: Chalmette, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Jan. 29, 2009

I did it in a 13x9 pan. I slit the cake to make two layers. put the filling in-between. Loved it!

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polishta

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: Jan. 1, 2009

I used light coconut milk instead of water in the cake mix. YUM!

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Ruth

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Reviewed: Dec. 31, 2008

definitely a big hit! tasty and light.

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brytness

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Reviewed: Jun. 16, 2008

This cake was excellent! I only refrigerated for a few hours. I love coconut and really liked that this cake was not overly sweet. The sour cream seemed to really tone down the sweetness. My family loved it!

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Reviewer:

Nina

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

The frosting for this is so incredibly incredible. We all loved it!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: May 16, 2006

Excellent lowfat cake! I made this last night, and we dug into it after it had chilled a few hours. It was good, but had a distinctible sour cream taste. I cut my husband a piece for work this morning and, of course, sampled a bite myself, and it was even better - the sour cream taste was not as strong. So, I think that the directions are indeed right, when they say to leave the cake for a few days. Great recipe!

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: May 22, 2005

The recipe was easy and tasted great for a lite cake. The only problem I had was the cake was too crumbly to hold the "frosting". Cake wasn't all eatten-wasn't a hit in my house

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RIPLEYNRUDY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mill Creek, Washington, USA

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Reviewed: May 18, 2005

This recipe is awesome! The whole family loved it. I put fresh strawberries on it and it tasted great. Thank you!

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NIK2

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Reviewed: Oct. 23, 2004

I made this for a large get together. It was among 8 other desserts, some bakery bought. This was the greatest hit of all. Everyone asked me for the recipe. It was delicious. Not too sweet. I decorated it with tiny dried blueberries. I would definitly make this again

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CLAUDIA29

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Reviewed: Aug. 15, 2003

This cake is amazing! I like to serve it immediately (without refrigerating 1-3 days); the longer the cake sits, the less fluffy it is. The frosting tastes almost like cream cheese frosting - and it's low/no-fat!

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