13 Reviews of Coconut Layer Cake

From: PJ Testa

On Apr 16, 2004

Was a huge hit at a company function. Very easy to make and beautiful presentation. Was done about 10 minutes before projected time, howver. Cooking full 45 minutes and it would have been too brown/dry.

From: Femmesss

On Apr 22, 2004

A very good cake. Very rich!! and very big!! I toasted the coconut partly- it was very impressive visually!! My dad loved it...wish it was a little lighter, but that's not the type of cake it is. Try this if you like denser cake. It's very good tasting though, by all means!!

From: ChipotleChick

On Jun 22, 2003

This was sooo yummy! I skimped at the end and used canned cream cheese frosting, which I will not do again (blech). We all absolutely loved this cake when I made it for my husband on Father's Day. Thanks for sharing the recipe!

From: LAURIE

On Apr 29, 2003

OMG Bev, this is so good and so rich. Gotta admit I cheated and made it in a bundt pan then cut it in half but was just as good and oh so pretty! BF who loves coconut but only chocolate cake was even slicing in for a second piece! TY

From: Chef #573398

On Dec 9, 2007

I just finished making this cake and it is absolutely yummmmy!!! My husband loved it as well. Note: You will need to mix up the coco lopez in a bowl before measuring as it separates in the can. Ended up having to go back to the store to buy a 2nd can of it to have the right amount for cake & frosting. A regular bag 14 oz of coconut is perfect - may have a little bit left over. Decoration is really easy because the coconut flakes are forgiving. A wonderful cake and will be a wonderful suprise to my co-worker. THANKS FOR SHARING THIS RECIPE!!!! YUMMM!!!!!

From: Ginny Sands Chef #506020

On Feb 17, 2008

My husband always requests coconut cake for his birthday and I have tried many recipes and improvised a couple of my own. This one is a keeper and the one I will make again and again. The dense texture is exactly what he likes and works perfectly with the rich cream cheese frosting and coconut garnish. I did have a problem, though, with the pans overflowing. I used the size pans described, but the pans still ran over and I had to bake an extra 5 or so minutes. I will make 3 or 4 cupcakes the next time to have less batter in the pans. Thanks for this wonderful recipe.

From: boomoo

On Mar 15, 2005

I have been using this recipe for years (from epicurious). Best coconut cake ever! Always a hit at parties.

From: Chef #555876

On Mar 24, 2008

I saw this on Gourmet magazine's site and it was given rave reviews. I made it for Easter and wasn't crazy about it. I love coconut, and this didn't have a very strong flavor. Also, the cream cheese was a bit much. I think either a buttercream or a whipped cream would have been better. The cake itself came out great: I've never had such high, perfectly level cake layers. I had enough batter to make two cake layers and six cupcakes. Also, I think it was done in about 30 minutes. I'm not sure why the stated bake time is off so much. I took it to my parents and they insisted I leave a big chunk behind when I went home: usually they don't want leftovers, so it must have been good. I'll keep looking for a better recipe, though.

From: Cdubs

On Mar 15, 2008

The texture of this cake was very good, but I did not like the flavor of the cream of coconut in the cake. It tasted artificial to me, although I was told it tasted much better after it was refrigerated.

From: mirelaz

On Apr 28, 2008

Not bad, but nothing special either. I expected stronger coconut flavor.