Reviewed: Oct. 31, 2009

YUMMY! I made 18 cupcakes out of 1/2 the recipe (omitting the filling) and they turned out perfect. Great recipe.

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rebeccat04

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Reviewed: Apr. 22, 2009

I bake often and love coconut cake. This one was just not worth the effort.

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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Mar. 24, 2009

I prefer to think of this cake as A custard-meringue-cornbread with coconut sprinkles. The whole thing was complicated and labor intensive. The flavors of the parts were great alone but in concert, not great.

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Atlantic94

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Reviewed: Jan. 3, 2009

This cake was so good! I will definitely make it again. The only change I made was to use lemon juice and lemon extract in the filling instead of orange juice and orange extract. It was perfect for the lemon lovers in my family.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 16, 2008

I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the buttermilk, and using sweet rice flour as a sub for the corn starch, and using pineapple juice for the filling, instead of orange. All subs seemed to work great. The cake had a more "eggy" flavor than I had been expecting. The crumb wasn't super delicate, (I had been expecting a white cake, for some reason, devoid of egg flavor) and the cake was moderately moist, even though I overbaked it by a few minutes. The brown crust on top tasted SO good, though, that I couldn't bear to shave all of it off before frosting. Speaking of the frosting, I over-whipped it, and it separated like bad meringue. Oops. Don't overwhip your frosting! (I overwhipped it in the stage when you take it off the heat, and let the stand mixer take over.)Since the cake was eaten within 2 hours of being frosted, though, I got away with it. When I got home, though, the leftover frosting that was still in the mixing bowl had fully separated and gotten really gross. Hehe. It is NOT a terribly sweet frosting. It was very subtly sweet, and quite fluffy and thick in a meringue type way. The filling was FANTASTIC - - Really really tasty. I scored the layer where the filling was to sit, to help it grab the cake better. If you are looking to make this as a rectangle pan cake, instead of round: This recipe will fill a 9x13 pan AND a 9x9 round pan. (Or is it 8x8? Can't remember. whatever is standard)

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Chandell

Cooking Level: Expert

Home Town: Bandon, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Oct. 21, 2008

This cake earned me rave reviews! I followed the recipe exactly. It is certainly time intensive. The cake itself was very light and moist. I was worried that the frosting was too sweet but it pared nicely with the orange filling. I will be making two of these cakes for an event next week. One will be just like the original except that I will add coconut to the cake batter. The second cake I will frost with a Grand Manier frosting to coordinate with the filling and make those guests that don't like coconut happy. This will go on my all time greats list!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Sep. 2, 2008

I tried this recipe with my dad (im 14) and i loved this cake. Im really not that much of a coconut over but this cake was awesome. I accidentally got mixed with the filling's butter and the cake's butter and used an extra 1/4 cup of butter in the cake but it still turned out Really good. But the orange flavor was a bit strong so i say use 1 tablespoon of orange peel instead of 2. And i was cautious about the filling and still had a 1/3 cup left over. Overall great recipe.

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Baker'sMan14

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Reviewed: Aug. 5, 2008

The cake layers and filling were straightforward to make but I had trouble with the frosting. It actually turned out nicely (formed stiff peaks as described in the recipe) but then I let it sit on the counter while I sliced and assembled the cake layers. By the time I got around to the frosting, it had set and could no longer be spread smoothly. I tried re-whipping it to no avail. I couldn't face spending another 25 minutes whipping up a new batch so I substituted a sweetened whipped cream frosting and the cake turned out great - moist and tasty and kept its impressive height during cutting (ie. the layers didn't slip and slide). So, I will try this recipe again, but next time I'll make sure to use the frosting immediately.

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Alice

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Reviewed: Jun. 2, 2008

Hmmm I wrote a review and then posted a photo and the photo posting seems to have deleted the review. Anyway, I made exactly as written except I tinted the frosting and the coconut orange (at my son's request as it was his birthday cake), and I lightly toasted the coconut. REALLY great recipe. The cake layers came out perfectly and I would use those again with various fillings and frostings. I thought the filling was just right but if you like thicker filling, make more! The orange zest was an interesting combination along with the coconut. I would make this again and try different flavor combinations for the filling too. Well done!

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REGINAHARRIS

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Apr. 10, 2008

Made this for a colleague at work who was leaving. He and everyone else who sampled the cake loved it. Followed the recipe to a "T" except I read reviews that stated there was not enough of the orange filling, so on the first two layers I used a bit less than 1/3 cup. I wish I hadn't because there was plenty left over. I could have used the full 1/3 cup on each and still had some remaining.

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lowsl21

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

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Reviewed: Apr. 3, 2008

The cake itself was light, so it wasn't extremely moist. It probably would have been better with more filling.(which was DElish!) The icing was unique and very delicious. I think what I don't like about it is the cake flour because it's bleached.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

OMG, this cake was to die for. Be forewarned, it takes a lot of time to prepare but it is VERY much worth the effort. I made it on Christmas Eve for Christmas dinner and it was fabulous. Even my hubby who doesn't care all that much for coconut loved it. The batter for the cake is so delicious- light, moist and fluffy. The sauce that goes in between the layers is *divine*. Don't change a thing on this recipe! The only suggestion I might add is to make 50% more of the sauce for the filling in between the layers as I ran out and had a 5 layer cake. The frosting worked wonderfully for me, though I did have to turn up the heat on the burner to almost a slow boil. It came out great though, and the whole thing only gets better as time goes on. One note though- make room in your fridge for it as it should be refrigerated because of the eggwhite frosting. This is important during holiday mealtime when fridge space is at a premium. This cake was so good it will become a family tradition, even though it's time consuming to make. Great job! Thanks.

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teej360

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Reviewed: Dec. 20, 2007

This was surely a recipe that required a lot of work, but it was well worth it. It was wonderful! I did run out of filling, but I just omitted one layer and had a Five-Layer cake. I had trouble with the frosting also, I never got it to form stiff peaks, but I did let it get pretty thick and the coconut hid all of the blimishes. I got rave reviews!!! Thanks for the recipe.

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SHEAYED

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Reviewed: Sep. 27, 2007

I wish I had found this recipe when I was looking for a coconut cake recipe, but I had already made "Coconut Cake III". (It turned out great though) But I wanted a scratch recipe. I did use the icing because this is the type of icing my father in law wanted for his birthday cake. I had a hard time with it and it took me 45 minutes. On low it took way too long to heat up, and I ended up putting it on medium. It never formed stiff peaks in the bowl, but I added more cream of tarter after 10 minutes and beat it 5 more. It still turned out great - tasted wonderful and paired perfectly with the cake. I think I got a bit of yolk in it, so maybe that messed it up. I will try it again - next year :-)

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AGGIEMOM03

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Reviewed: Jan. 7, 2007

What can I say? This recipe is fantastic. The only alteration that I made was adding a few tablespoons of canola oil when creaming the butter and sugar together. It proved to be one of the more ambitious cakes that I've made - but, boy am I glad I did it. First of all it's one of the most flavorful coconut cakes I've ever tasted, I made this to have with Christmas dinner and it was a hit! When serving slice thin, because of the 6 layers. The cake also tastes better as the days pass. This is not a criticism to the recipe, but, you could get rid of the coconut all together - but, it does make a prettier cake and hides all of the frosting imperfections. Outstanding recipe!

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