Reviewed: Jan. 1, 2012

This cake is amazing! The only thing that I changed was I used white cake mix and to add a little extra flavor to my cake I added a can of crushed pineapple. Just make sure you drain the juice out of the pineapple. Love love love this and will make it again!

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Reviewer:

Trina

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Jan. 1, 2012

This cake is amazing!! I made exactly as listed the first time and the next time I used pecans instead of walnuts. Both were simple wonderful. I make it every year for Christmas and for my mother-in-laws birthday. It is her favorite cake.

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Reviewer:

hrv

Reviewed: Dec. 22, 2011

A big hit every time I make it.

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Reviewer:

Bkatcheson

Reviewed: Nov. 29, 2011

WONDERFUL!!! Loved by all. I did not make the frosting. I used butter cream from can and it was great.

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Reviewer:

Claudia

Reviewed: Nov. 22, 2011

Best cake I've ever made / had... I cook a lot, but I don't bake much so I was worried about making a good enough cake for my husband's birthday. I used some of the modifications suggested by others -- white cake mix instead of yellow, coconut pudding instead of vanilla, coconut extract instead of vanilla, chopping up the coconut in a food processor before adding it to the cake mix and frosting -- and I omitted the walnuts and toasted the coconut without the butter. I used 2 9-in round pans and I think I baked it a little longer (perhaps because the cake mix already had pudding in the mix). But it was soooo moist and heavenly and delicious. He and I both loved it, as well as my coworkers who I took pieces too. I'll definitely make this again.

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Reviewer:

Cyndi

Reviewed: Nov. 5, 2011

I made this cake for my husband since he had it as a child, but I hadn't. We followed the recipe exactly. The cake was delicious and moist but the frosting was so cloyingly sweet it really ruined the cake.

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Reviewer:

broome52

Reviewed: Oct. 24, 2011

Made these as cupcakes for a tea party. But omitted the walnuts due to allergies. Didn't use the frosting listed, instead I cheated and used a can of French Vanilla from Betty Crocker and whipped it with a package of cream cheese and spinkled with the toasted coconut. EXCELLENT! This recipe was so good that even coconut haters loved it! People couldn't believe that this was a box recipe. P.S. Do NOT toast the coconut with butter. You don't need anything added into the pan to toast, just keep moving the coconut so it doesn't burn. Great recipe.. a must try. :)

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Reviewer:

haley

Reviewed: Sep. 25, 2011

I make this for my mother in law every 6 months or so. So now requests this for any party or event. Very easy and good!

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Reviewer:

ASunleaf

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Apr. 24, 2011

This cake was DELICIOUS. I used the 4 egg yellow cake recipe from this site and then added the pudding mix + 1/4 C. of cream of coconut. I put the coconut into the food processor so it was in smaller flakes and chopped the walnuts so they weren't in huge pieces. The cake had a wonderful flavor (the nuts were awesome) even though it wasn't very coconutty. I had plenty to make 3 decent sized layers. For the frosting, I doubled the recipe (and had some extra left over). I added about 4 Tbsp. of cream of coconut to the recipe and used around 1 1/2 C. less of sugar and still found it to be a bit too sweet, although it was so so so so good. I also food processed the coconut that went into the frosting so it wasn't so lumpy. I topped the cake with the toasted coconut and additional chopped walnuts which was perfect. Everyone loved this cake at Easter I am pretty sure I would make this again!

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