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"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." – Angela Renae Fox, Gober, Texas
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Nutritional Facts 1 piece (calculated without coconut) equals 491 calories, 29 g fat (21 g saturated fat), 66 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Coconut Cream Yummy Cake in Taste of Home December/January 2011, p99
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 28, 2012 by flagann
I tried this recipe for a family reunion. I poured the syrup while the cake was very hot and allowed the correct time for it to absorb. Unfortunately I tasted a small pinch from one corner and thought the cake was going to soggy. I didn't have time to bake another before the group arrived, so I cut small pieces and apologized for the cake. BOY WAS I WRONG! Perhaps because the cake had set another day, the syrup was absorbed; everyone raved about the cake; my granddaughter put in an early request for this to be her special birthday cake; my Dad set aside "his piece" before eating the next meal, so someone else wouldn't get it; some of the relatives looked up the recipe as soon as they got back home. It is a little time consuming, but if you enjoy sharing a really good recipe - it's well worth the time & cost of ingredients. This is definitely a new addition to our "family favorites"
Reviewed on Apr. 29, 2012 by Michelle.Gonzalez
I've made this cake several times! It has received fantastic reviews and may requests. I've read several reviews that had a hard time with the syrup absorbing. Here is what has worked great for me: I poke LOTS of holes with the flat side of a skewer into the cake, and pour the syrup on while the cake is hot. I pour half on and then tilt pan as needed to distribute the syrup. Once the syrup is absorbed I add the remaining syrup, again tilting the pan to distribute the syrup. Once the cake has cooled I lay plastic wrap on the surface of the cake. I usually wait until the next day to remove the wrap and ice the cake. This cake really tastes best when left to sit for about 12 hours. The wrap also stops any syrup film from forming. I also have added 1/8 t of coconut extract to the syrup if I'm making it for someone who is crazy about coconut.
Reviewed on Apr. 07, 2012 by abemagoo
The cake was BAD soggy on the top and hard on the bottom the syrup does not soak in all the way!! I am so disapointed I was going to take it to my in laws for Easter tomorrow and now I have nothing b/c this was SO BAD!!!!
Reviewed on Apr. 04, 2012 by pagunning
I like coconut, so tried this recipe after reading the reviews. It was slightly expensive to make, requiring 2 cans of coconut milk and a can of sweetened condensed milk, plus the heavy whipping cream for the frosting. Overall, I don't think it was better than the other recipes for coconut cake I've tried from Taste of Home. There did seem to be too much syrup...almost twice as much as needed. The part not soaked up seemed to gel on the top of the cake. Made it soggy, and the whipped cream frosting didn't want to stay in place. Perhaps making the holes with a larger sized skewer would help...? The taste was average. If I try this recipe again, I'll try making in without the syrup. Perhaps that would cut down on the calories?? That's always a good thing!
Reviewed on Feb. 22, 2012 by Marzena
This cake is one of the best I've ever eaten!
Reviewed on Dec. 26, 2011 by luvmy8kids2004
OMG GOOD isn't the Word!!! GREAT Very Yummy!!! My syrup didn't all soak up either as another poster commented but I am going to do it again but pour on it before it cools so while hot and see if that makes a difference. Even with all the extra syrup that didn't soak in it didn't make the cake soggy it was very good almost like having cake with no need for icecream hence the syrup was your icecream! Very good and something different and just wonderful!!
Reviewed on Dec. 18, 2011 by melissa.hunt31
I just made this cake today for the first time, and am taking it to work on Tuesday.. it looks delicious and I can't wait for everyone to try it! The only thing was, it seemed to have too much syrup, and it didn't all soak into the cake so I'm hoping it's not going to be soggy.
Reviewed on Dec. 05, 2011 by kcinto
The best coconut cake ever!
Reviewed on Apr. 27, 2011 by kayjay183
Also I toasted some of the coconut on top and it was to die for! It does get better the second day as well. A little time consuming but worth the mess.
Everyone who tried this cake loved it! Its not overwelmingly sweet or coconuty, just perfect. The fresh whipped cream makes it light and fresh, I love that about it. But I did have problems with the syrup, not all of it soaked in, but seemed to fill up the pan so I did not use it all. But still turned out tasting wonderful!
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