Reviewed: Feb. 26, 2009

There are several steps involved, but the instructions are well written and easy to follow. It's the first time I've ever browned coconut, and not only is it attractive on the cake, it tastes wonderful. My wife couldn't believe how good it was. She said she would be getting up in the middle of the night for more. I am not a big cake fan, but if all cakes were this good, I might change my cake tune.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 18, 2009

This recipe was easy to follow and produced a very moist cake. I tweaked it a bit by using coconut milk instead of water and replaced the vanilla extract with coconut extract.

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Reviewer:

dolly

Cooking Level: Intermediate

Reviewed: Feb. 1, 2009

Made it 9 x 13. It is very light and airy so a little hard to cut, tends to fall apart. But,....it is delicious, a real hit with the family so will definately make again. Needs to bake longer than recipe states. If you are a coconut fan, this is your cake.

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Reviewer:

Janet Hayton

Reviewed: Jan. 10, 2009

This cake is absolutely, insanely, sweet! I love sweets, but could barely finish a piece. I followed the recipe almost exactly, but used coconut milk instead of regular milk. I also withheld the walnuts. This is one cake that I will be sure to make to wow friends and family!

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Reviewer:

mawallace21

Reviewed: Dec. 28, 2008

Very good moist! Husband loved it. very moist. Next time i might add some raisins. This was the easiest coconut cake that I have ever made. Thank You!

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Reviewer:

gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

Reviewed: Nov. 26, 2008

just finished frosting this. if the batter and the frosting tastes are any indication this is going to be awesome. i'm made it for my hubby's nana's birthday so i hope it's great. i was worried a couple times b/c the frosting looked funny and the browned coconut looked oily but i kept on and it turned out beautiful! i couldn't find coconut oil so i used canola and instead of milk i substituted coconut milk in the cake and the frosting. thanks for a great recipe!

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Reviewer:

jeneelouise

Reviewed: Nov. 25, 2008

This is really an awesome cake! So many people ask for the recipe when I bring it to events. It is very moist and tastes delicious! I usually use a white cake mix, just because I like the flavor a bit better, but really I have not changed a thing on the recipe other than that. If you like coconut, this is fab!!

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Reviewer:

HOLLYTAMALE

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Reviewed: Nov. 12, 2008

I get rave reviews every time I make this cake, but I exclude the walnuts and use half a box of vanilla instant pudding and half a box of coconut creme instant pudding plus 1 tsp of coconut extract. For the frosting, I use a 7-minute frosting made of egg whites and sugar and then sprinkle 2 cups Baker's Coconut on top of the cake.

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Reviewer:

twells185

Reviewed: Nov. 1, 2008

I made the recipe as is except for using 2 rounds instead of the 9X13. It was so tasty. It is rich. So like someone else said, the cake goes a long way with a crowd since a small piece is so rich. The icing was a bit sweet for my taste but everyone else just loved it! I'll definitely make this cake again.

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Reviewer:

Janna

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Oct. 28, 2008

This is VERY rich and a good dessert for a crowd, as a small piece will satisfy. Part of that richness is the creme cheese icing. So, on a portion of the cake (to lighten the load), I instead tried a dollop of whipped cream sprinkled with some of the buttered/browned coconut. REALLY good! Also, prepared without the creme cheese icing, the cake doesn't require refrigeration. Cake is a bit crumbly, but very tasty whichever topping you choose.

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