Reviewed: Aug. 30, 2009

My daughter was marrying a man from S. Mexico and I wanted to bake some "traditional" cakes mainly for him and his guests from Mexico. This was the only recipe that didn't have a cream cheese frosting, which I know that the guests would not like. I left out one cup of sugar, and added 1/4 cup pecans to the cake itself. I made two, one with and one without coconut. Everyone was very impressed, and I didn't get a piece of either. Thank you for posting this recipe.

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fstroupe

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Reviewed: Jan. 18, 2008

I searched for years before finding this recipe. This is my second time making it and the only change I've had to make is to increase the baking time by 15 minutes. Other than that this recipe is dead on. I don't normally have time to allow the cake to cool totally before pouring the sauce on but I don't think it really matters.

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FOXY1619

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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Reviewed: May 22, 2007

I was bored by the idea of beating the frosting and just poured it straight from the pan. I also only used one cup of sugar for the batter - and it turned out pretty much spectacular. It wasn't as soft as I expected - really moist, but still firm enough to not to fall into wet crumbs. Good stuff.

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canary

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Reviewed: May 19, 2007

Oh my goodness, this cake is to die for! I only put 1 cup of sugar in the cake and used regular milk in the sauce, but otherwise followed the recipe exactly. My whole family loved this cake. Beware, it's addicting!

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PureGirl

Cooking Level: Expert

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Reviewed: Sep. 1, 2006

This was delicious, but very rich. I cut the sugar in the cake down by one cup and it was perfectly sweet. Don't make the mistake of undercooking the cake at all, as I did, or you will end up with a cake soup in the center. If you like moist cakes, such as Tres Leches, you will love this. Overall, it is excellent.

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CAROLANA

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Reviewed: Oct. 5, 2005

This cake is excellent! I made it the first time for a small gathering and it went fast.

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Elaine

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Reviewed: Aug. 28, 2005

Not at all what I was expecting. The cake was drenched in the milk sauce and was more like bread pudding - but extraordinarily sweet. I will not make again....sorry.

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COOKER20

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Reviewed: May 16, 2005

Oh my, what a winner! This is simple and really good, the best combination for a recipe! Excellent choice for novice bakers. I used walnuts and put them in the cake batter, along with some coconut. I added even more coconut to the sauce (you can't really call it frosting), as well.

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Feb. 5, 2005

This was a big hit. Very moist. Yummy warm, but I did have it out of the pan for breakfast the nest 3 days...:)

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BEADED66

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Reviewed: Jan. 4, 2005

Good cake Glenda. I was actually planning on making Mexican Wedding Cookies when I came across this recipe. My frosting never thickened up even after beating it for a while after it was cooked...but it still tasted good. This went well with a cup of Dunkin Doughnuts coffee. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2004

This was just great, I made 2 cakes, one to pour the frosting over it, and the other one plain (since I don't drink milk). This was just wonderful. My husband had 2 pieces in one seating. he took a piece to work, everyone there loved it. I brought a piece to work and everyone enjoyed it. It is very easy to make and the cake is very moist. Excellent choice.

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AZURDIN

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Reviewed: Nov. 11, 2003

I use a variation of this recipe and it is fabulous! I add all the listed ingredients together including the coconut and nuts, minus the milk. Bake for 40 minutes until carmelized/browning on top. Cool. Mix 2 cups powdered sugar with one 8oz package of cream cheese and frost. It's a huge family favorite.

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CAROLYNN SISNEROS

Cooking Level: Intermediate

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 6, 2003

This cake is DELICIOUS! I would compare it's texture to that of bread pudding because of its moistness. It should be served warm.

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JNEFF143

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Reviewed: Feb. 2, 2003

Loved it!! Made it for a friend's shower and have had many requests for the recipe.

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JAN SWITZER

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Reviewed: Apr. 29, 2002

excellent flavor, very moist, quick and simple recipe. even my husband, a pineapple and coconut hater, LOVED this cake. i will come back to this recipe whenever i need a "tropical" type of dessert.

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LISASANDMIRE

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Reviewed: Jun. 9, 2001

Took this to a potluck - it was super! Appreciated how moist it was.

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Wyoming Carol

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Reviewed: Aug. 15, 2000

delicious.

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FULTON

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Reviewed: Aug. 14, 2000

So delicious. Everyone asked for the recipe!

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SUNAMITA

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Reviewed: Aug. 5, 2000

Very Sweet

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neira

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Reviewed: Mar. 25, 2000

I really enjoyed making this cake. It stays in the pan it was cooked in and the toping just pours over the cake, no icing process needed. Everyone loved it and asked for it to be made again for the next day!

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HOLZBAURMOM

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Mexican Wedding Cake

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