Reviewer:

Reviewed: Feb. 13, 2012

It was very good but not 5 stars worthy. I did use coconut milk instead of water in the cake batter and it was delicous. I made 2 cakes instead of one huge one. I served it to a group of women and they loved it. It will go over well.

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Reviewer:

yum

Reviewed: Oct. 29, 2011

A Keeper! Used coconut milk in place of the water in the cake mix directions. Definitely better the next day. You can't go wrong with this one! Edit: Used coconut milk in place of the water, and for the whipped topping (1 1/2 cups heavy cream whipped with 1/3 cup sugar) then add the remaining cup filling. (Doesn't make it lite... but tastes soooo much better).

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Reviewer:

mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Sep. 9, 2011

Great recipe. I made it a little lighter by using Pillsbury Sugar Free Cake mix and ideal substitute sugar. I also made it into a sheetcake instead of layers. Very tasty.

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Reviewer:

justdawn

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: May 30, 2011

Delicious! I made this for Memorial Day in my checkerboard cake pans. I added a tablespoon of coconut extract to the cake mix for added coconut flavor. The frosting and filling were very light, and I liked the tang from the sour cream.

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Reviewer:

SUZZANNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: May 16, 2011

Great! Loved it. Even those who don't love coconut loved it.

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Reviewer:

Pancake

Cooking Level: Beginning

Reviewed: Apr. 30, 2011

Wonderful recipe that everyone in my family enjoyed. I used mostly Splenda in the recipe and it still tasted great.

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3 users found this review helpful

Reviewer:

jscofy

Reviewed: Apr. 16, 2011

This cake is delicious and easy to make. It's my new favorite. I had lite coconut milk in my pantry so I used that instead of water. Next time I'll try it with water. Everyone loved it. You would never guess it was low fat. I loved the sour cream frosting.

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Reviewer:

Terry

Reviewed: Apr. 11, 2011

I followed the recipe and the frosting had an odd sour cream flavor to it. It wasn't unbearable but I definitely won't make it the same way again. I also added dry roasted coconut on top which added a whole layer of new flavor.

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3 users found this review helpful