I liked this recipe, for the most part. I used a yellow cake mix and made two eight inch rounds. I also omitted the milk, which was good because this cake was a bit too far on the sweet side for me, and I have a real sweet tooth. The cream of coconut was almost the consistency of Crisco with the oils from it separated to the top. I had to take it out of the can and warm it in the microwave for a bit to get it to a liquid form. I made the cakes late in the morning and poured the cream over them and let the cakes sit in the fridge for about eight hours before I frosted it with the coolwhip. I toasted the coconut, and the presentation was beautiful. I did find that the leftovers the next day were a little soggy, so its best eaten the same day. The yellow cake seem to enhance the sweetness of the cream of coconut. If I made it again, I would use a chocolate cake mix, in hopes that the chocolate would offset that sweetness a little.

I think this was a good, basic french toast recipe. I only wanted to do 10 slices of bread, which was good because I had no mixture left at all after the 10th slice. To combat the sogginess of the toast, I dried the bread out in the over on 200 degrees for about 10 or 15 minutes, flipping them periodically. I could have left them out overnight to achieve the same results if I had planned ahead. I added a teaspoon of vanilla to the mixture, and sprinkled the finished product with powered sugar and cinnamon. I found I didn't need much maple syrup because the toast has good flavor all on its own.

I could only give it 4 stars because this recipe is just not nearly as good when pecans are used instead of being topped with granola. I use the "Just Bunches" cereal that's a spin-off from Honey Bunches of Oats and cover the top with it. It's goes from "good" to "absolutely delicious". If you think you like it this way, add in the granola.