Reviewed: Apr. 17, 2011

made exactly as directed; used a silicone bundt pan. I had to bake addt'l 20 mins. in order for cake to be done; Good coconut flavor, but outside was dark and crusty before inside of cake was done... I was okay with it, but most people were not.... I probably will not make this again...

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Reviewer:

Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

Reviewed: Apr. 17, 2011

FANTASTIC! I really wanted a good coconut flavor, so I used 3/4 teaspoon of coconut oil instead of the extract, and that was perfect for us! It smelled so wonderful while baking, that we couldn't even wait for it to cool to try some, lol. I'm serving this with macerated strawberries and whipped cream for dessert and can hardly wait. I agree that beating your ingredients for a LONG time is key in making this poundcake exceptional. I will be making this very often! thanks for sahring. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 7, 2011

I loved this cake! I am nuts about coconut so I was really looking forward to making this. The only thing that could have made it better is if it was just a little more moist, but I will try and beat my butter/cream cheese/sugar longer next time to incorporate more air into it and make it fluffier hopefully. This cake goes perfect with a nice big dallop of cool whip! Tastes great like that!

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Reviewer:

xmyheart

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 9, 2011

the cake turned out amazing,very soft and moist.though i had to make a little change.i added half a cup of milk to the cake batter as it was very very thick.

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Reviewer:

jia

Reviewed: Feb. 19, 2011

This was the perfect pound cake recipe! We made it as written in two loaf pans and it was fantastic. We made another in a bundt pan but left out the flaked coconut and added some orange food coloring swirled around and it was decadant and creamy. I'm going to save this as my go-to pound cake recipe - it will be perfect with any flavor.

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5 users found this review helpful

Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Richardson, Texas, USA

Reviewed: Feb. 17, 2011

This was heaven! So incredibly dense, a little slice goes a long way. :) I probably gained 50 pounds eating it. lol... I WILL make this again.

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Reviewer:

Kasandra

Cooking Level: Expert

Reviewed: Feb. 7, 2011

OMG! Those were the 1st words out of my husbands mouth when he tasted this delicious piece of heaven. I used Plugra butter and Swan's cake flower and that made all the difference. Like another reviewer said use real butter. This is great the way it is. Thank you for sharing;)

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Reviewer:

Jenn

Cooking Level: Expert

Home Town: Mechanicsville, Virginia, USA

Living In: Andrews Air Force Base, Maryland, USA

Reviewed: Jan. 12, 2011

Don't be misled (as I was) by the reviews saying it needs to bake longer. Set your timer and then test. I cooked mine an extra 15 minutes per many reviews and it was too dry. Good flavor. I am slicing the cake and going to use if for a trifle but may not even try this recipe again.

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Reviewer:

ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Jan. 11, 2011

On the dry side but dense and moist on the inside. The sweetened coconut flakes add a punch of "sugary" sweetness. Doesn't seem worth all the fat and calories.

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Reviewer:

OingoBong

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Reviewed: Dec. 29, 2010

This is an amazing pound cake!! So easy to make and it was moist and the flavour incredible. I did make the mistake when halving the recipe, I put in the full package of cream cheese. Frankly it made no difference. (Thank goodness!) Tasty and incredible, a must try for anyone.

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5 users found this review helpful