Reviewer:

Reviewed: Apr. 8, 2012

This is a delicious cake, but I don't think it was as fantastic as other reviewers found it. Cool, moist and flavorful. We enjoyed it, and I will make it again but there are other cake recipes I like better.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Apr. 8, 2012

This cake was awesome! I did take the advice of other reviewers and only used the cream of coconut versus combining with the sweetened condensed milk, and it was amazingly moist and delicious. I also used a very light cream cheese frosting instead of whipped cream, and everyone really liked that as well. So delicious!

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Reviewer:

Reviewed: Apr. 7, 2012

So so good!

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Reviewer:

Betty

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Reviewed: Mar. 29, 2012

This cake was delicious!! I made it for St Patty's day and made the frosting green! It was a hit! Very easy to make. The most difficult part was finding cream of coconut which I ended up finding in the drink mixer section at my local grocery store. Will make again! Thanks!

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Reviewer:

Carla1225

Reviewed: Mar. 21, 2012

The recipe is good as is, but I have been making it for years with the following changes. I make my own cake, just a simple 1234 cake, then I use about 3/4 of the can of coconut, omit the condensed milk. I make it in an oval casserole dish that has a little depth. Finally, I make my own whip cream. There is never any left when I take it somewhere. Kids and adults love it. You use a spoon to serve rather than a k knife. Again, it is fine without any changes, but this makes it homemade. If you want to use a box use the no pudding butter cake recie.

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Reviewer:

Fourtimemomma

Reviewed: Mar. 8, 2012

Excellent!

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Reviewer:

debliner

Reviewed: Mar. 7, 2012

Just wanted to say this cake was a special treat for me and very delicious. Also instead of a straw I used the large end of a chop stick to make the holes in the cake. Didn't have any straws! Thank You for sharing this recipe. Chefwannabe

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Reviewer:

chefwannabe

Reviewed: Mar. 4, 2012

This is an awesome cake. Everybody loved it. I don't even like cake that much and I couldn't stop eating it! It reminds me of tres leches cake, very sweet. I used a round springform cheesecake pan to make it. There was way too much of the liquid mixture for the top ( I used Coco Lopez from the mixer aisle) so I froze the leftover and will use it for the next cake. 16 oz of cool whip was WAY too much. You can easily use half that. Also, I toasted part of the coconut and it was real pretty, very contrasty and professional looking. Today I'm going to make it again to bring to a party but I'm going to make it a pina colada cake! I'm gonna use pineapple cake mix and mix some rum with the liquid mixture for the top. Thanks for this great, easy and quick recipe! :)

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Reviewer:

pitbullmama

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

Excellent recipe. I used about 2/3 of the cream of coconut mixture which was more than enough. The cake comes out incredibly moist unlike any other coconut cake recipe I've tried. I'm going to try this out again using Malibu coconut flavored rum instead of cream of coconut.

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