Reviewed: Apr. 9, 2012

I made this cake for Easter. I made it as a 2-layer cake with 2 8x8 square pans. I accidentally sprayed the pans with cooking oil and did not coat with flour and they came out fine. I did not have creamcheese so I made plain buttercream frosting instead and skipped the toasted coconut. It was amazing. The cake was moist and delicious! Everyone wanted seconds and did not touch the other desserts.

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Reviewer:

Sheri

Reviewed: Dec. 30, 2011

This will be about my 25th time making this cake. Every time I get together with someone they ask me to make this cake! It is fabulous, I just always double the frosting recipe because a single batch won't cover my whole cake. This recipe will stick with us forever!

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Reviewer:

muffin

Reviewed: Oct. 19, 2011

I love this recipe, everytime i do a coconut cake i use this recipe.

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mable

Reviewed: Sep. 19, 2011

Thank you so much for posting this cake. I cut the recipe out of a magazine years ago and have not been able to locate it. Now it is here! It is a wonderful recipe for those coconut lovers out there. I have substituted the Betty Crocker Super Moist yellow cake mix, then omitting the pudding and it works great as it already has the pudding in the mix!

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Peggy

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Cooking Level: Expert

Home Town: Pomeroy, Washington, USA

Reviewed: Aug. 18, 2011

This recipe looked so good I wanted to try it for my husband's birthday cake. After reading the reviews, I was concerned about it falling apart and the frosting being too sweet. So, I used coconut milk in place of the water and just 1 cup of coconut in the cake batter. It came out perfectly and was delicious! For the frosting, I doubled and creamed the room temperature ingredients, except for the confectioners' sugar which I added a little at a time until just right. It spread perfectly and was just the right amount. I also didn't bother with toasting the coconut. Everyone loved it!

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Reviewer:

Sheila

Reviewed: May 14, 2011

I made this as cupcakes for an Easter dinner at my boyfriends house. The cupcakes were great and the icing was fantastic. They got many compliments. I left the vanilla extract out because i wanted the icing to be very white. mmmmm yum!

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

I make this cake every year for Easter and it is my family's favorite. I buy cream cheese frosting to save on time and it tastes just as good without the homemade version in the recipe. Be careful not to burn the coconut when you are toasting it in the butter. It can burn quickly. Enjoy!

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Reviewer:

Theresa Fletcher

Reviewed: Mar. 21, 2011

I made this into cupcakes for St. Patrick's Day at our school. Instead of toasting all of the coconut, I tinted some of it green to put on top of the cupcakes. The cupcakes were very moist and had just the right amount of coconut flavor. I was tempted to add some coconut extract but am glad that I didn't. The cream cheese frosting is amazing!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 8, 2011

i thought that this would be a good recipe because of all the great reviews and the cake part was...but the frostings texture was horrible. First of all it was way to much sugar and there werent enough ingrediants to make it creamy it was grany instead. not in a hurry to make again.

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Reviewer:

hannahp

Reviewed: Sep. 11, 2010

Recieved rave reviews on my Rave Reviews Coconut Cake. It is a little crumbly and you do need at least 1 1/2 times the icing. The toasted coconut makes this cake beyond good!

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