Aunt Connie's Coconut Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 17, 2014
This cake is a hit for many reasons. It is BIG and with the addition of a tad bit more salt - it would be perfect. I increased it to 1/2 t. and will do more next time. 3/4 or 1 teaspoon seems about right. Other than that I made it as directed and it came out fine. My oven seems a bit slow so I did 310' and it was perfect right at the 90 minute mark. I did use coconut oil with unsalted butter in the frosting and it is superb. If I can next time I would like to bake it a couple days ahead and let it develop its best flavor before frosting and serving. Thank you for sharing this gem!
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Photo by GrammaBeni

Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Tekoa, Washington, USA

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Photo by Deb C
Reviewed: Jul. 23, 2013
I made a few changes to speed up the baking time because it was such a hot, humid day. I made half the recipe, baking it in my Nordic Ware Bundt Quartet Pan and in a 325° oven. The baking time was significantly reduced to 50 minutes. The cake had a wonderful texture with a buttery, subtle coconut flavor. The frosting was the perfect concoction for highlighting the coconut.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: May 10, 2012
This cake was absolutely amazing! I did not frost the cake, just ate it the way it was. Yummy! I will definitely make this again.
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Reviewed: Apr. 14, 2012
Makes a very large cake that is absolutely yummy. I have been searching for a good coconut cake and I have now found it. It appears to be more of a pound cake. Will make this again, and again and again. Made recipe according to directions which were very easy to follow.
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