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Incredible Coconut Cake Recipe

Incredible Coconut Cake Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling YIELD:16 servings


  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups sweetened shredded coconut, chopped
  • 1/4 teaspoon cream of tartar
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners' sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups sweetened shredded coconut, toasted


  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • 2. Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  • 3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  • 4. Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  • 5. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • 6. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • 7. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts

1 slice: 689 calories, 37g fat (21g saturated fat), 123mg cholesterol, 353mg sodium, 85g carbohydrate (64g sugars, 1g fiber), 6g protein.

Reviews for Incredible Coconut Cake

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LuAnn User ID: 9224021 271404
Reviewed Aug. 5, 2017

"BEST cake I EVER MADE... and the only cake I've ever made from scratch!!! It was worth the effort!

Sure to be a hit with everyone!"

Leah User ID: 9172340 267492
Reviewed May. 30, 2017

"This cake was amazing! I only had a few issues; my cakes refused to come out of their pans (even greased and floured) so it was very difficult to frost them, and the frosting felt more like a cheesecake filling rather than a frosting (though delicious) and I had to add a bit more coconut extract than suggested to make it taste like anything other than just cream cheese. Maybe next time I would make a lighter buttercream frosting instead. I still couldn't rate this any less than 5 stars though, it was that good!"

Angeleena User ID: 9159100 265469
Reviewed May. 3, 2017

"I'm planning to make this for my husband's birthday but we don't get sweetened coconut this side of the world. Can I use desiccated coconut if I want to reduce the sweetness or should I stick to fresh shredded coconut?"

Michelle User ID: 7485994 264769
Reviewed Apr. 17, 2017

"I made this cake for Easter with just a few changes. I added half the coconut and almond extract and increased vanilla. I also topped it with untoasted coconut. I frosted it with a coconut buttercream b/c I thought cream cheese frosting would b too heavy. Everyone loved it. It was super moist and delicious. I will make it again!"

ebramkamp User ID: 702841 264647
Reviewed Apr. 13, 2017

"I have been making this cake since I first found this recipe in 2011. It's the best coconut cake. The cake is moist and flavorful. The coconut plus the coconut extract I've it a lovely coconut flavor. I fill mine with lemon curd. This has been my go to coconut cake recipe for years. It's scrumptious."

Naomie User ID: 9114200 263888
Reviewed Mar. 25, 2017

"Just reading the recipe I can tell it will be fantastic! Going to make tomorrow and share with the neighbors."

MyBunBun User ID: 8652082 263413
Reviewed Mar. 13, 2017

"So worth the extra effort! Loved every bite."

lorict User ID: 5964845 263318
Reviewed Mar. 11, 2017

"Yep. The extra step in making this cake is whipping the egg whites and folding it into the batter. Definitely worth it. Yummy. This is a keeper. My rating is based on the cake only. I did not make this frosting."

TracyKingsley User ID: 8093970 258428
Reviewed Dec. 21, 2016

"If I could give this cake 10 stars it still wouldn't be enough. I have only made this twice but both times it was fantastic! The cake itself was moist and I really loved the coconut in the actual cake. The coconut extract in the frosting made it extra special. Everyone raved about it."

Queenlalisa User ID: 15400 256492
Reviewed Nov. 7, 2016

"I made this for my husband and nephews birthday celebration and it was a HUGE hit! It does take a little time to make but it is sooo worth it. When I was layering it up it felt so soft. I just wanted to use it as a pillow. I did leave out the almond extract and just added a little more vanilla. I can't eat a lot of sweets due to blood sugar levels but I couldn't help but going back for one more scrumptious bite. I thought it might need a little more icing because it was thin, but it worked with the toasted coconut all over it. Make sure to toast the coconut that you put on the icing. Yum! I'm making it again for Thanksgiving."

LYNN3029 User ID: 8496179 251749
Reviewed Jul. 23, 2016

"This cake gets 100 stars. Wonderful!"

Danigirl64 User ID: 8857813 248185
Reviewed May. 13, 2016

"I made this for the first time this year for Easter and it was a big hit. Even people who were not huge coconut fans loved it! It is time consuming but so worth it. The egg whites make it so light and the toasted coconut is the perfect addition. This is my new favorite cake."

1CulinaryQueen User ID: 8804872 245445
Reviewed Mar. 14, 2016

"Two nights ago my sister asked me to make her favorite cake (coconut) for her. I hadn't made a coconut cake in a long time so I looked for a new recipe and find this one. I have to say that this is one of the best tasting coconut cakes I have made. The cake was moist and tasted great. I did not use cream cheese frosting so I made buttercream frosting. My sister and the rest of my family really enjoyed the cake. I give the cake 5 stars. I am adding this recipe to my collection of recipes."

carolynstowers User ID: 4001197 242561
Reviewed Jan. 25, 2016

"I made the cake according to directions and I didn't like the cake. I found the texture too much like a Little Debbie lunch cake. I didn't like the flavor of cream cheese used as a frosting for a coconut cake. I didn't like all the different extracts used. The different flavors of extract made a very confusing taste for the cake. I gave a 3 star review because, the cake was very pretty. I know many cooks gave the cake 5 stars, maybe for me it was just a matter of my taste?"

rebecca9999 User ID: 3286802 242490
Reviewed Jan. 24, 2016

"Like others, I only used 1 cup sugar in the cake batter and I did not add the extra coconut between the layers. It turned out wonderful!!! Rave reviews about how fluffy and delicious it was! My sister-in-law (who is not a coconut fan) even tried a little piece and liked it! I used a separate frosting recipe."

Corwin44 User ID: 7541400 232043
Reviewed Aug. 30, 2015

"I took this cake to a family gathering and everyone raved about it. The cake turned out absolutely beautiful and delicious. The only change I made was to add 1 cup of sour cream instead of buttermilk. The cake turned out moist with coconut flavor throughout. Thanks for sharing this recipe!"

RinkDad User ID: 8473570 230752
Reviewed Aug. 5, 2015

"Great recipe! I have been a chef for 2 decades and this recipe is simple to follow and you will have bakery grade results. I toasted 2 cups for topping and put 1.5 cups regular in the frosting and it worked out great."

rwildt User ID: 8432973 228778
Reviewed Jun. 30, 2015

"This cake was amazing!!! I made it for my mom's birthday and she could not stop raving over how delicious it was! After reading some other comments about it being two sweet, I made two changes. For the coconut flakes called for in the cake batter, I used unsweetened, and for the icing, I used two 8oz packages of cream cheese. I also did not add toasted coconut in between each layer as I felt that was over load. Not to mention in looked absolutely beautiful standing on my cake stand! Can't wait to find another occassion to make it again!"

Maximus212 User ID: 8387615 226821
Reviewed May. 23, 2015

"Loved it and so did my coworkers."

kmwhite01 User ID: 8323819 224409
Reviewed Apr. 7, 2015

"i used coconut oil instead of canola oil and this cake was perfect! and heavenly!

my niece wanted lots of frosting so i used 2 8oz pkg of cream cheese and 5 cups powdered sugar, and also added a touch of vanilla to the frosting..... wonderful! of course it is sweet, but that's what it is.."

kristinekania User ID: 3565901 224390
Reviewed Apr. 7, 2015

"Just a warning: This is a very labor- and time-intensive cake, but well worth the effort. Looks and tastes like it came from a bakery. Made mine with "homemade" cake flour and buttermilk-didn't have the real deal on hand. cake was still moist and delicious. Followed other reviewers' advice, cut sugar in cake to 1.5 C. Put 1-1/4 C in batter, used another 1/4 C in whipped egg whites to stiffen them up better. Also baked my 8" layers for 30 minutes at 350 degrees. For the frosting, I used an 8 oz package cream cheese and 1/2 stick butter, softened; 1/2 tsp coconut extract; 1/4 tsp vanilla extract; 1 lb box of powdered sugar; 1 c lightly toasted flaked sweetened coconut; some milk to thin frosting. You can toast coconut in about 5 minutes in a Teflon pan. You want to toast the coconut to make the frosting easier to eat-untoasted coconut is quite chewy."

danielleylee User ID: 4484886 224227
Reviewed Apr. 5, 2015

"This cake lives up to it's name. The cake has such a beautiful appearance. I made it for my grandpa's 85th birthday and Easter dinner dessert. It is a very moist cake. I think next time I will also cut down on the sugar ( I wish I would have read that first). I did use 1/3 reduced fat cream cheese instead of regular and no one knew the difference. I think next time I will also use unsweetened coconut flakes as well. Good find."

Leighb3 User ID: 7979812 224177
Reviewed Apr. 5, 2015

"Outstanding cake! I Followed the recipe exactly and it came out perfect. I did use two full packages of cream cheese just because I love cream cheese frosting. Thank you for sharing"

jcoats User ID: 8211835 217814
Reviewed Jan. 14, 2015

"Honestly, I just LOVE this cake. Made it for my husband, who loves coconut, for Christmas. Preparation has quite a few steps (I made 1-2 missteps, but nothing serious). Even only had 2 cake pans, which I had to rush out to purchase on Christmas Eve, but the cake still came out perfect! The batter was creamy, moist and very flavorful. I did not use as much coconut, and added what I did use into the frosting mix - no toasting. Also used Parchment paper in the pans rather than flour/oil - no clean up!

Had to freeze a piece to save for my 82 year old mother who is out-of-state. Coconut cake is one of her loves, and I'm sure she hasn't made one in more than 40 years!
I have shared this recipe with 2 friends and my sister.
Will be making another one for my birthday in a couple of weeks -1/20. Can't wait!!! :)"

MY REVIEW User ID: 8155106 214732
Reviewed Dec. 13, 2014

"This is a lovely cake and I got lots of compliments, but there were some changes that I had to make, too. 1C sugar in the batter was plenty! I also put 1/4C sugar in the egg whites to make stiffer peaks without having to worry about overbeating. The flour needed to be increased by 1/2C because my batter "broke" during mixing (I always sift cake flour before measuring). Used 1C chopped sweetened coconut in the batter. The cake baked up a little dry. I will try 350d next time and start checking it sooner. The frosting was too thin, so I used a total of 6 1/2C of sifted confectioner's sugar and had frosting left over. I think every cook will have a different experience."

que_rico User ID: 6360916 189239
Reviewed Nov. 22, 2014

"This cake truly lives up to its name. I made it for my daughter's birthday party. She truly loved it. Every year she asks me to bake her a coconut cake and this is the best I've made for her. No more searching for a cake. The only change I made was to cut the sugar down in the batter to 1 cup."

ChefNessa User ID: 7936535 187738
Reviewed Aug. 16, 2014

"This is absolutely a 5-star cake. I didn't use as much sugar as it called for. I followed the recipe except for the sugar and it turned out moist and dense and not crumbly. I made it for an office party and used the new 'better-tasting' vanilla fondant. It turned out just how I have made this cake in the past. This is better than the coconut cake we made in culinary school!"

hlillis User ID: 1381495 103043
Reviewed May. 20, 2014

"I made this cake for my Grams 92nd Birthday. She said it tasted just like the one her mother used to make, delicious. Everyone loved it and I can't wait to make it again. After reading the reviews about the cake being crumbly I put the flaked coconut through the food processer which made it very fine. I did not put the coconut between the layers. The cake came out perfect!"

Dessertlvr User ID: 7755207 187737
Reviewed Apr. 8, 2014

"This cake mellowed after 24 hrs. First day, flavors too strong. I did cut coconut extract in half and doubled vanilla. I used regular buttercream frosting. Great for a fresh make ahead dessert. I cup of chopped sweet coconut and 1.5 cups sugar in batter were plenty! Baked in 9 by 13 pan at 350. Delicious!!!!"

Cakelady77 User ID: 7663780 188695
Reviewed Feb. 9, 2014

"I thought the cake was really good. I don't eat coconut cake but I will make this again! Great recipe!"

GellaT User ID: 7661036 188693
Reviewed Feb. 8, 2014

"I made a healthy version of the frosting using:

1pkg softened fat-free cream cheese
2/3 cup EV Coconut oil (semi-firm)
4 1/4 c powdered sugar
3 Tblsp plain Greek yogurt
1 tsp almond extract
About 1/2 Tblsp lemon zest
1 cup shredded coconut
Absolutely delicious"

Esipos11 User ID: 7603227 211376
Reviewed Jan. 13, 2014

"Absolutely Fantastic cake! Thanks for the recipe. This is a keeper."

llkathyl User ID: 2478170 103042
Reviewed Jan. 7, 2014

"Great. I will put this recipe away for future baking, but I will cut down on the sugar. Way too sweet. But still great"

Shakira4884 User ID: 7563808 188692
Reviewed Dec. 29, 2013

"This was my only fourth cake as I recently started taking interest in baking. To start with I only go with easiest recipes with readily available ingredients so I chose this one.. and I must say this is"absolutely incredible cake". I had to adjust the sugar quantity as given is too much for us. I served this cake with chocolate glaze. My husband was blown away by the taste and presentation. Thank you for the easiest and tastiest coconut cake I ever had. Looking forward for more baking adventure..."

nginla User ID: 7514107 170294
Reviewed Nov. 30, 2013

"Amazing, amazing cake. A couple tips that worked out for me 1) Make sure you use cake flour (not all-purpose flour). I think it makes all the difference in the world 2) There's too much sugar in this recipe - add one cup to the cake batter and the rest to taste. I know there's raw eggs in the batter but I tasted it anyway, and didn't end up using the full 2 cups. Keep in mind, the icing is very sweet, and the coconut flakes are usually sweetened as well, so taste it and adjust to your liking. 3) Add 1/2 the amount of coconut shavings to the batter, and skip the coconut between the cake layers. It's too much. Coconut in the batter, coconut in between the layers, coconut on the outside of the cake... 4) Four cups of confectioner's sugar in the icing is, again, wayyy too much in my opinion. I ended up using 2 cups and it was perfect. 5) Refrigerate the cake right away and keep refrigerated until serving. I swear, my guests were freaking out over this cake (in a good way). :)"

WinoBeeroFoodo User ID: 7468776 186003
Reviewed Nov. 2, 2013

"Delicious! My cake turned out very moist but dense like a pound cake. I am not sure where I went wrong, but maybe my baking soda or powder need to be replaced. Regardless, the cake was HUGE hit! The icing is melt in your mouth good. I added confectioner's sugar to taste for the icing so it leaned more towards cream cheese than sugary sweet. I toasted the coconut to a nutty brown color and it added another dimension of coconut flavor."

Suzie2005 User ID: 7411629 108780
Reviewed Sep. 18, 2013

"I forgot to add the egg yolks (just added the whites) and the cake actually turned out light and fluffy and did not crumble like many people commented on. Next time I would probably only add 1/2 the sugar to the icing, or at least add sugar to taste. Once I iced the cake I put it in the fridge so the icing could set and served cold. Really delicious!"

ChefToya User ID: 7391202 211375
Reviewed Aug. 30, 2013

"Also, too much coconut. I don't think there is a need to put coconut between the layers. I like coconut, but it was too much coconut for me...Remember, there is coconut extract in both the batter and the icing. There is coconut in the batter too."

ChefToya User ID: 7391202 108778
Reviewed Aug. 30, 2013

"The cake part was the perfect flavor and very moist! The icing was a bit too sweet for me...Instead of putting in 4 1/3 cups of confectioner's sugar, I will taste as I go...I don't like really sweet desserts. This dessert is very rich, so a small slice goes a long way! My cake did not crumble. I chopped the coconut that goes in the batter very well and I only added a cup full of it. Anyway, good starter coconut cake recipe!"

EKayO User ID: 7376136 186002
Reviewed Aug. 18, 2013

"If you like coconut - this is the best!"

hala82 User ID: 7367634 117104
Reviewed Aug. 11, 2013

"It's really incredible my husband love it and I will make it again , i put only one cup and half of coconut in cake mix."

KKfromOK User ID: 6884209 189236
Reviewed Aug. 11, 2013

"I made this for a friend's birthday, and all 12 partakers were blown away.

I wonder if complainers don't read the recipe carefully. Chop the flaked coconut that goes in the batter for a less crumbly cake. Refrigerate at least 2 hours (and serve it while still cold) so it holds together better. Yes, it was a little crumbly, but with a good thin sharp knife, the cake sliced just fine.
The "2 packages of cream cheese" is misleading if you don't read the part in parentheses: 1 8-oz and 1 3-oz package = 11 oz total. The frosting was excellent - thin enough to spread easily but then set up beautifully in the fridge.
I toasted the coconut for the outer layer until it was a beautiful crispy golden brown, so it looked very different from the photo featured with the recipe above. Wish I could share a pic of my cake - it looked delicious coated with the golden brown flakes all over it, even if it did turn out slightly lopsided. And the flavor was just ideal."

floridascrubtech User ID: 7342216 211374
Reviewed Jul. 19, 2013

"I'm sorry but I do not think this recipe is a 5 star cake. I cook cakes often, and this one is way too crumbly when you try to cut it. I believe it's because of the amount of coconut put in the cake mix. Also the icing has a wonderful taste but is too thin, I even tried to put it in the refrigerator , with hopes of thicking it up some. I believe there's too much butter in it. I I think this cake has great potential, but some of the measurements are off and can be adjusted. I will try making this cake again but I will not put two cups of coconut in the cake mix, and I will also cut the butter in half in the icing. I was so disappointed at work when I started to slice the cake and all it did was crumbling apart."

billieboy57 User ID: 6639952 185919
Reviewed May. 5, 2013

"This is the 2nd time I've made this cake. The name on the recipe is "Incredible cake", it lives up to it's name. I didn't have coconut flavoring so I used 1 tea of vanilla & 1/2 tea of almond extract. My family visiting couldn't couldn't believe how wonderful it tasted, this is my go to cake recipe :-)"

KimSteinmetz User ID: 7233893 103041
Reviewed Apr. 20, 2013

"We had this for bunko--oh my gosh delectable doesn't even describe this cake! It was so good!"

brohdaw User ID: 998246 117103
Reviewed Apr. 6, 2013

"I havent tasted it yet so I guess I shouldnt really review quite yet but my icing is really runny. I'm not a professional baker but I have made plenty of stuff in my lifetime so I usually only follow new recipes word-for-word and this one, if I didnt make a mistake, needs altering to the icing. Must be the only one cuz I have not seen any negative comments about the icing"

wasoongu User ID: 1077273 119533
Reviewed Mar. 31, 2013

"The flavor of this cake is epic. I substituted coconut oil for the canola oil."

billieboy57 User ID: 6639952 145791
Reviewed Mar. 29, 2013

"I just made this cake, mere words can't describe how wonderful it turned out! I made my own buttercream frosting, tinted it light yellow also tinted coconut green. Put green coconut in center of the cake & laid jelly beans in center, it looks like/tasts like it's from a bakery. thank you for such a good recipe :-)"

silly girl User ID: 5270321 189235
Reviewed Mar. 27, 2013

"question..plain coconut or sweetened"

chocolate7861 User ID: 7170847 211373
Reviewed Mar. 11, 2013

"Amazing cake i loved it so much i shared it with my neighbors. My husband is a big coconut fan so he just gobbled it up!"

jj28 User ID: 7150393 189234
Reviewed Feb. 24, 2013

"This cake was absolutely delicious. I was worried about it being too sweet but it wasn't. I found the cake to be very moist, but crumbly. It was difficult to cut - it fell apart a bit with each piece. Does anyone know what would cause this? I was wondering if I should substitute all purpose flour, but am afraid that would make it too heavy. Definitely a great tasting cake though. I have made Ina Garten's recipe and this is a million times better."

hpelkey User ID: 1435603 187706
Reviewed Feb. 22, 2013

"Our whole family LOVES coconut. This is by far, the best cake recipe! Sometimes we put raspberry or strawberry jam between the layers and save the cream cheese frosting for the outside. Soo gooood!"

julies22 User ID: 7126031 117102
Reviewed Feb. 7, 2013

"This is absolutely the best cake recipe I have made. I have tried many, many cake recipes to find the most moist and fluffy and flavorful and this on "took the cake"! I want to try the recipe using only the vanilla and/or almond extract. I'm pretty excited about testing out other flavors.

Thanks for sharing!"

rileydog2024 User ID: 7056985 186001
Reviewed Dec. 26, 2012

"obviously i didn't find it too sweet, but for the reviews that found the icing too sweet use less powered sugar and you'll be good to go..."

rileydog2024 User ID: 7056985 186000
Reviewed Dec. 26, 2012

"my original review did not let me rate this, I give it a 5 stars as well as all my friends"

rileydog2024 User ID: 7056985 170290
Reviewed Dec. 26, 2012

"The cake is amazing, very moist and not too sweet. I would not recommend using Pam with flour for the greasing and flouring the cake pans as the cake is really moist and without the flour mine did stick to the bottom...i toasted my coconut alot more than the picture shows as i like the crunchy coconut to all the creamy icing. Everyone loved it!!"

kdh4u User ID: 6928959 169036
Reviewed Oct. 19, 2012

"I find the cake to be great but the icing is sooo sweet it overpowers the cake."

ilka896 User ID: 6549264 103040
Reviewed May. 3, 2012

"Very delicious but very sweet. I wouldn't use all the frosting again."

amychristine79 User ID: 5266571 170289
Reviewed Apr. 26, 2012

"Great cake and easy to make. Can't wait to bake it again!!!"

Cblume User ID: 4678501 119532
Reviewed Apr. 9, 2012

"Oh my heart, this is amazing! Sooooo good. Made it for Easter and people raved. I used a little less sugar in the frosting, and it was delicious. So moist and flavorful. A little hard to cut because of the coconut in the batter, but not really complaining. ;)"

PegLS User ID: 5906182 174501
Reviewed Dec. 1, 2011

"My mom loves a good coconut cake and this recipe got a double thumbs up! Moist and delicious!! Great!"

marybeth05 User ID: 6326427 103037
Reviewed Nov. 26, 2011

"A really beautiful and delicious cake, but the prep time is seriously underestimated. This is an old-school labor of love recipe!"

marybeth05 User ID: 6326427 189214
Reviewed Nov. 24, 2011

"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!"

cookcat User ID: 5825091 169035
Reviewed Nov. 23, 2011

"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."

DesignsByRae User ID: 6365653 211372
Reviewed Nov. 23, 2011

"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."

Myhusbandisthecook User ID: 20052 187703
Reviewed Nov. 10, 2011

"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!!!!"

Sally K User ID: 5809278 187689
Reviewed Nov. 8, 2011

"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."

darsbob User ID: 5617686 185998
Reviewed Oct. 30, 2011

"Was a delicious cake and presents very well"

Suribachi User ID: 2528323 185916
Reviewed Aug. 31, 2011

"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."

anny562 User ID: 5429795 128025
Reviewed Jul. 12, 2011

"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."

OldNatiliCook User ID: 6003873 185997
Reviewed May. 24, 2011

"I'm a Kitchen Dad who loves coconut. This is the best cake I've ever had.. and I made it!"

MrsSweany User ID: 1100431 169011
Reviewed May. 12, 2011

"Tasty, rich cake. Was hard for me to bake, but worth the effort. Even Mom liked it! Warning, Very rich, large cake. You want to make sure you have enough people to eat it!"

bmjjackson User ID: 5941175 103036
Reviewed Apr. 23, 2011 Edited Nov. 7, 2016

"Fabulous cake! Making the 2nd one this week; trial run earlier for Easter. Definately a keeper!"

Rhonda Colleen User ID: 5934432 211371
Reviewed Apr. 15, 2011

"I made this delicious cake for our monthly wine party! I literally had to carry the remaining cake out the door with the women following me with forks to eat more!!"

Leagle User ID: 4342585 188691
Reviewed Apr. 13, 2011

"This is the best coconut cake recipe that I have ever come across. Definitely a keeper in my recipe book. People were still talking about it over a week later!"

ackaiser User ID: 4335752 119531
Reviewed Apr. 9, 2011

"Outstanding dessert! Made for my daughter-in-law's birthday. She's a coconut lover. Rave reviews from everyone. Scheduled for repeat performance at Easter!"

CDarLynn User ID: 5926646 104836
Reviewed Apr. 8, 2011

"Very moist and perfect amount of coconut flavor. The icing is incredible. I could eat that alone!"

LakeBaker User ID: 2166679 187688
Reviewed Mar. 30, 2011

"For years I searched for the perfect coconut cake and thought my Italian Cream cake was the best until I baked this cake Monday evening and have shared it with my hubby, 3 friends and my daughter and son-in-law (who doesn't even care for coconut). They ALL gave it rave reviews and one said it "is to die for". They also asked for the recipe. I followed the recipe exactly (except I didn't make the nest) and it is heavenly."

innkitchen User ID: 961853 211370
Reviewed Mar. 28, 2011

"Last week I spent time searching for a really good coconut cake - and now here you've posted one!  It's very similar to the one I made and the icing is Oh So Good!!!  I took mine to my knitting group and everyone loved it.  Thanks for posting this recipe - I'll keep it to try next time!"

tsheffield User ID: 3094199 169009
Reviewed Mar. 28, 2011

"Rich, dense, and delicious. My whole family loved it."

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