Reviewed: Mar. 31, 2013

I have made this several times. Trust me, it's better with evaporated milk.

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1 user found this review helpful

Reviewer:

loocievanpelt

Cooking Level: Intermediate

Reviewed: Mar. 27, 2013

This has become a cake that my family absolutely loves!

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Reviewer:

Jazmenb

Reviewed: Feb. 23, 2013

this turned out so moist! i'm glad i followed the suggestion to grease and flour the heck out of the pan because it came right out after being cooled. i served this with fresh strawberry puree and it was awesome. i followed the suggestion of another user and ground up the coconut and pecans. i really liked the way the texture came out. definitely making this again!

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Reviewer:

brujah42

Cooking Level: Expert

Living In: Coralville, Iowa, USA

Reviewed: Jul. 30, 2012

Hey! This is a great cake. I have made this cake for everyone. I first saw the recipe on Southern Plate, Christy Jordan site. The most common comment about the cake is "you don't mean vanilla wafer cookies, do you". We love it with a warm strawberry sauce. You know, I think I will go and make the cake now.

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2 users found this review helpful

Reviewer:

Louc

Reviewed: May 7, 2012

Wow! Simple yet just delicious. Very dense and sweet. I didn't frost and I'm glad...would have way too sweet that way. However fresh whipped cream would be perfect. Made for a luncheon and everyone loved it.

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10 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Mar. 31, 2012

Absolutely delish!!!! I recommend you GENEROUSLY GREASE AND FLOUR PAN, AS WELL AS LET COOL IN PAN before removing. I did that, and it still broke in half, which was ok, because I just sliced it and set it on a plate, versus leaving it whole. The flavor was amazing. I baked in an angel food cake pan instead of a bundt, due to other reviews. I'm glad I did. I am making this again for Easter, I wish I hadn't of gave away the rest of the pieces of cake!!

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3 users found this review helpful

Reviewer:

dirrtyredd

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 18, 2012

WOW is all I can say about this simple but tasty creation! It all started with a coupon for a free box of vanilla wafers. I RARELY buy these, but thought, what the heck. I'll check Allrecipes and find something to do with them. After checking reviews for this recipe I decided to give it a go. The package of coconut I bought only came in 7 oz. so I was short 1 oz. Folks in my house aren't crazy about coconut or nuts, so I ground both up fine in my food processor. They gave the cake a smoother consistency while still maintaining great flavor. I took one reviewers advice and GENEROUSLY GREASED AND FLOURED my bundt pan. I normally use baking spray but another reviewer advised against it for this recipe. I also took yet another reviewers advice and let the cake cool in the pan about 12 minutes before flipping it out. PERFECT!!!!!!

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5 users found this review helpful

Reviewer:

dixiegirlnc

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Reviewed: Mar. 15, 2012

Absolutely Wonderful Cake!!!!! I made it this week and my entire family loved it! I did bake it in my angel food cake pan instead of a bundt pan and it came out perfect, I had no trouble getting it out of the pan. The only thing is that I had to bake it 10 minutes longer than the recipe called for. This is a super easy to make and delicious! I will definately be making this again.

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Reviewer:

spring359

Reviewed: Mar. 6, 2012

First of all the cake is very tasty. The problem was after I generously greased and floured the bundt pan the cake when turned out was stuck to the bottom of the pan. What a mess. Maybe I should have let it COMPLETLY cool before turning it onto a plate. I do not know. The cake was very yummy and I could not stop eating the messy top that was stuck to the pan. I hate to throw anything out so it will go into work with me today and I am sure the girls will enjoy what I have salvaged from this mess. I will try it again some day and let it sit for hours before I take it out of the pan. It is very yummy.

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Reviewer:

kim

Reviewed: Mar. 4, 2012

I have made this cake for a few years and its my favorite, its very yummy and easy to make. my family loves it. I always make it in oblong pan. so I can cut it in squares.

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14 users found this review helpful