Toasted Coconut Cream Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 7, 2014
I made a few cupcakes and they all sunk in in the middle - fail. Used the rest to make 2 round cakes and they are hardly cake-like.
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Photo by MrsFisher0729
Reviewed: Jun. 21, 2012
I made this recipe into cupcakes. Flavor is great but the cupcakes sunk in the middle and they also shrunk. I'm not sure if the same thing happens when it's made into a cake. If I were to make the recipe again (as cupcakes) I would remove one egg and reduce the amount of yogurt to be more inline with the wet ingredients called for on the box.
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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA
Reviewed: May 4, 2012
Unfortunately a novice gave this recipe a bad wrap! My wife and I have used this for MANY party occasions and have been asked for the recipe every time. It's a super moist cake and pleasant on the taste buds for sure!
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Reviewed: Jan. 23, 2011
This is one of the best cakes I ever tasted. Can't wait to make it again
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Cooking Level: Expert

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Reviewed: Aug. 25, 2009
Sometimes you win with untested recipes, sometimes you lose. Let's just say I didn't win on this one. As the first reviewer of this recipe, I had no warnings or tips to go by, yet I think I should have known this would flop. With pudding, yogurt and then a whole can of coconut milk, I think I should have recognized that it was all just too much for one little ol' cake mix to support! The result was heavy and dense, almost wet, with no crumb to speak of and barely resembled cake. Perhaps this is what the submitter intended? As for the frosting, I didn't even try it. I knew a mere cup of confectioners' sugar for one package of cream cheese just wasn't going to work. I opted to use another cream cheese frosting recipe but it didn't matter as the entire cake, with all its many ingredients, was tossed.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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