Got rave reviews like the title says. I made it as a bundt cake and it was awesome!

The cake was pretty good, but i wouldnt rush to make this one again. I'll keep it on my list but my quest for the perfect coconut cake continues.... I just wanted the cake to be immersed in coconut flavor and this wasn't, it was more nutty or remniscent of a carrot-cake texture.

This cake turned out great and it was so easy to make! I didn't change anything except I made it with chocolate cake mix instead of yellow and I also doubled the frosting ingredients. It was such a pretty cake - and it got many rave reviews! I will make this cake again for sure!

I scaled this recipe down (from the original 12 to 9), which was the perfect amount to make 12 standard size cupcakes. I baked them at 350 for 20 to 25 minutes and they turned out great - just make sure to bake until the tops are dry, although the cake will seem firm when the top is still sticky. I'm a pastry chef and I work for a cupcake exclusive bakery in Austin, TX so I suppose this is kind of my specialty. As for the cake mix, if you don't have a box of cake mix then you can always make your own using "Cake Mixes from Scratch" recipe on this site. Half of that recipe will be just enough. As for the icing, it is absolutely divine, but it needs to be refrigerated for 10-15 minutes before you use it. Toasting the coconut was a lot less complicated that it's made out to be. I put it on medium heat and just kept the coconut moving the entire time, and then I poured it out of the pan onto a paper plate with some napkins. Make sure your cakes are completely cooled before you try to ice them, as cream cheese icing is notorious for melting easily. If you get impatient, then just throw them in the fridge for a while like I did - you definitely do NOT have to worry about these drying out. I think the pudding is really the key to all the great moisture, but it makes the texture a bit heavier than a regular cake. Either way, it's a wonderful recipe and a great deviation from the standard variety of cakes.

This is the first review I have written but I must say this is a very good cake and quick to prepare. I have made it numerous time and always get great compliments on the taste, moistness and of course the coconut. This is a recipe that I will use often. I make two layers instead of three. It slices much better. I sprinkle the toasted coconut as well as the remaining walnuts on top for presentation.

I made this cake for my daughter's birthday, and we loved it! The only thing I changed was that I used a canned key lime pie filling between the layers. Very easy and good.

the reviews this cake has gotten are true. I tried this recipe and entered it in a company bake-off and won. everyone loved how the cake tasted and the moistness of the cake. Awesome Cake!!!!

World's most AMAZING cake if you're a coconut fan. I always get a tons of compliments on this whenever I make it. The added coconut to the icing is great and I usually surround the top of the cake and the bottom of the dish with a ring of toasted coconut to add something extra.

This is a moist, great tasting coconut cake. It was a big hit at our Easter gathering! I used finely chopped pecans instead of walnuts. Yummy!

Amazing cake, but as others have said, not near enough icing. I doubled it the second time I made it and it was gobbled up! Even my husband who fussed that he "didn't really like coconut", ate more than anyone else. Just be sure to double the icing because the recipe will NOT give you enough for 3 layers...even if you are stingy with it.

I made this cake for my two grandkids for Easter. They loved it. I decorated some of the coconut green for the top layer and added chocolate candy eggs, jelly beans, etc. I also filled between the layers with the Pineapple Filling found on this site. With doing this there was plenty of frosting. The cake was really good, but OMG the frosting was wonderful. Please - like others have stated - divide the 4 tablespoons of butter. Two tablespoons for cake and the other two for toasting the coconut. Thanks.

I made this for my daughters co-workers @ Albertsons and they LOVED it !!

Good but there's an error in the recipe. The first step that uses butter should say to melt only half the butter to fry the coconut - it doesn't say that but later says use the remaining butter. Don't mess up this step otherwise you'll have really greasy coconut. I had to drain mine twice on papertowels. Otherwise, it was good. The frosting didn't make as much as I would have liked so I'd double the frosting.

This cake is very good!! But... I did make a couple of changes. I used 3 Jumbo eggs, 1/3 cup oil, and omitted the walnuts. I toasted the coconut in a 350 degree oven for about 10 mins before adding to the cake mixture. Also, a couple of points the recipe does not point out.... The 4 Tbsp. of butter is divided 2 Tbsp for the toasting of the frosting coconut & 2 Tbsp for mixing in the frosting itself. I used 2 round non-stick dark cake pans and one regular round cake pan. The non-stick dark layers were a bit overdone at 30 MINUTES and the regular pan was perfect. So, be sure to watch your cakes closely as 35 mins seemed too long when you are dividing the cake mix into 3 round cake pans. As for the frosting, it's very yummy, but I had to add 1/2 a can of vanilla frosting to make enough for the whole cake. Next time I will 1 1/2 the recipe! You will not be disappointed, just be sure to watch your baking time!! YUMMY!!

My boyfriend loves coconut and hasn't stopped talking about how great this cake is. It has tons of coconut and is incredibly moist. Awesome!!!

the cake itself it's o.k. , but the frosting is OUTRAGEOUS!!!! put it on a slice of bread and it would make a great cake.

I needed to make a coconut cake for a hawaiian-themed dinner with some friends, and this turned out wonderful. Everyone absolutely loved it! I basically followed the recipe, except for a few minor changes. I used pecans instead of walnuts, and I added some a bit of crushed pineapple to the batter. I used a 9 x 13 in. glass pan. Also, I made sure to mix the everything for at least 4 mins so the pudding mix would thicken. I did have to bake it for more than 30 mins - maybe 35-40. The frosting was delicious and the toasted coconut was the perfect final touch. Thanks for the recipe.

Excellent cake, and easy to make. I used a pudding cake mix, but still added the extra pudding. Probably could have done without the extra pudding, but still tasted great. Mine only took 30 minutes to bake in dark pans. My cake was not crumbly at all like some other reviewers said, nor was the icing hard to spread. I had plenty of icing; in fact, I wish I had used more between layers. I was trying to be conservative because some people said they did not have enough frosting. Honestly, I would not change a thing. I even used a sugar free pudding mix, and low fat cream cheese, with no problems, and it did not seem to be missing anything. I took this to a dinner party, and it really did get rave reviews--people even thought it was from scratch. We will definitely make this again.