14 Reviews of Mrs Cobb's Coconut Cake

From: Bev

On Jan 26, 2004

MG, if you still have not made this cake yet, you are missing out on a fabulous treat! I made this cake for my father's birthday yesterday and it could easily be the best tasting cake I have ever prepared!! I substituted butter for the shortening and eliminated the filling altogether, using frosting between the layers. To do this, I did not have to make extra frosting, there was plenty. One bite and I knew I this recipe would quickly become one of my favorites to make over and over again! The cake is light and delicious, the frosting is scrumptious! Thanks, MG, for making my father's birthday a success!

From: MizzNezz

On Jan 19, 2005

I made this for my Sis's birthday. It was a HUGE HIT!! I followed the recipe exactly. It was easy and precise. We all loved the apricot filling with the coconut taste. I toasted some coconut for the top of the cake. MG, thanks for this great recipe!!

From: JaneLi

On Feb 20, 2005

This cake was amazing --moist but not too heavy, and great flavor. This is one that probably should be stored in the fridge if you use cream cheese frosting. The only variance from the recipe was to use about 1 cup more powdered sugar than the frosting recipe called for — it was too thin without it. I meant to take a picture, but it disappeared too quickly.

From: CarsonM

On Apr 26, 2008

A friend of mine asked for a coconut cake for her birthday, and as she happens to be a fan of the "Cat Who..." series, I figured this was a no-brainer! Bear in mind that I'm not a fan of coconut cakes myself, and yet I thought this was really good. Two main reasons: the hint of almond in the cake is delicious, and the tangy apricot filling is a great counterpoint to the sweetness of the cream cheese icing. For my own sake, I toasted the coconut that went into the batter (I generally like toasted coconut much better), and I thought it lent a nice flavor to the cakes themselves. I left the coconut on top plain, though... couldn't bear to mess with the classic snow-white "coconut cake" image. My friends kept saying "mmm" as they were eating it, so I'd say that was a thumbs-up!

From: Luvfood

On Nov 18, 2006

Wow!! Beautiful cake, texture and flavour. Looks really pretty when done. I added 1 1/4 cup sweetened coconut to the batter and 1/2 cup sweetened coconut on top of the cake when iced. The long coconut flakes look and taste better(personal preference). I also baked in a springform pan un-covered for 25 mins and covered for the rest of the time. It took about 40-45 mins in my oven. I adjusted the icing and used 2 cups of icing sugar. I used raspberry jam as the filling. Pick a really good quality jam you love, the quality impacts the cake a great deal. Next time I will use un-sweetened, seedless raspberry jam from Safeway(my favourite). Guests said the cake tasted light. Next time I might bake the jam as a layer in the cake. This would also make a fun cupcake, add half the batter, some jam, rest of batter and bake/ice the same way as the cake. For Xmas I plan to try this!! Maybe add some food colouring to the coconut for a festive touch. Bake in red and green paper cups.

From: TommyGato

On Aug 18, 2007

I want to rave about the filling! Everyone loved it, definitely five stars!! I added about 1/4 tsp. of fresh nutmeg for flavor and an extra tbs. of "juice" to get a consistency I liked. The cake would be fine for cupcakes but for a layer cake though, mine wasn't as light or tender and didn't rise as high as other reviewers indicated. Next time I might use cake flour or possibly a white cake mix adding coconut and almond extract. The frosting sounds yummy but I made a variation of a 7 Minute Frosting sprinkled with toasted coconut to limit the calories from fat. Thanks for posting! I would never have thought of combining a coconut cake with an apricot filling; an excellent combination of flavors!

From: Monica in PA

On Jan 30, 2006

Divine! I made this for a friend's birthday and she absolutely loved it! The cake was moist & light and the frosting was delicious as well. I used a high quality Apricot jam as the filling instead and it was wonderful. Thank you so much for this recipe.

From: Tigerlillyblu

On Sep 29, 2007

Great recipe, Mysterygirl. A coconut cake was requested by a work colleague. I baked the cakes, took me 25 mins instead of 30. Also, I left the cakes out overnight, they were perfect i.e. moist and tender the next day. The filling was easy to make, and tasteful. I used a different cream cheese frosting 8 oz cream cheese, 1/4 cup butter and 2 cups powdered sugar, sifted. Everyone loved it at work, it was gone in 15 mins. Next time, I may change the filling flavoring, such as raspberry or pineapple. Thank you.

From: Alisa Lea

On Apr 16, 2006

This was dessert for our Easter dinner. It was wonderful! I loved the apricot filling. That made this more than just a coconut cake.

From: Chef #979598

On Oct 6, 2008

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