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“I found this recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it.” —Lynne Bassler, Indiana, Pennsylvania
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Nutritional Facts 1 slice equals 689 calories, 37 g fat (21 g saturated fat), 123 mg cholesterol, 353 mg sodium, 85 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Incredible Coconut Cake in Taste of Home April/May 2011, p42
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Reviewed on Dec. 01, 2011 by PegLS
My mom loves a good coconut cake and this recipe got a double thumbs up! Moist and delicious!! Great!
Reviewed on Nov. 26, 2011 by marybeth05
A really beautiful and delicious cake, but the prep time is seriously underestimated. This is an old-school labor of love recipe!
Reviewed on Nov. 24, 2011 by marybeth05
A beautiful, delicious cake, but I think the prep time is significantly underestimated. This is one of those made from scratch, labor of love recipes!
Reviewed on Nov. 23, 2011 by cookcat
I gave this recipe 5 stars because the taste was incredible(Raw batter as well as baked.), I couldn't stop by husband from eating the batter. The only trouble I had was that the cake crumbled everywhere when I cut into it. Can anyone one help me out and tell me why? It was the first time I ever beat egg whites and I am pretty sure that is what caused the cake to crumble like it did but I would love to see if I can get some other pointers. Would definitely love to make this again.
Reviewed on Nov. 23, 2011 by DesignsByRae
Beautiful cake, and definitely now my go to coconut cake recipe. My husband practically ate the whole thing. It turned out to be an incredibly moist cake, I wouldn't change a thing.
Reviewed on Nov. 10, 2011 by Myhusbandisthecook
Excellent. I created a batch of cupcakes out of this recipe and filled the centre with coconut pie filling then topped with this icing. Incredible!!!!
Reviewed on Nov. 08, 2011 by Sally K
OUTSTANDING! I served it for a small party and it was the hit of the evening. I did not make the bird's nest, but I placed foil wrapped candies on the serving platter around the cake for a festive look. I actually have my second one in the oven now for my daughter's birthday. I "cheated" one day and tried to do this using a box mix but it was just not the same, so don't take a short cut - follow this recipe.
Reviewed on Oct. 30, 2011 by darsbob
Was a delicious cake and presents very well
Reviewed on Aug. 31, 2011 by Suribachi
I baked the cake according to the directions but made a couple of changes. I spread a thick layer of apricot-pineapple jam between the layers and topped it with homemade whipped cream. I sprinkled flaked coconut over the top of the cake. The jam added another dimension to the cake.
Reviewed on Jul. 12, 2011 by anny562
I made this for a co-worker/friends birthday, i made them as cup cakes they were a hit, everyone keeps asking me for the recipe.
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