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I learned how to make this cake when I was 17, from a friend. Back then it was a "secret recipe." I guess it's not-so-secret anymore. Delicious cake :o)
My friend had baked this cake and brought it over, and I LOVED it. Decided to try it out, but i was really disappointed. The cake came out rubbery, difficult to cut. The frosting was great though. I followed the recipe to a T, dont know what went wrong! Maybe I'll give it a second shot since I know it can come out great.
I have made this cake many times and I don't know what RNChef was talking about. This cake is very moist and yummy. RNChef should learn how to cook. You can make a cake without butter or oil & still have it moist. She should follow directions more closely. It's easier to make than a box cake.
This cake was dry, bland even with the coconut and pineapple. Where is the butter or oil? I propably won't be baking this again. However the frosting was great.This is what saved this cake from the round file.
I didn't have any nuts but I don't think it hurt the recipe at all. The cake is very easy to make and taste even better the second day.
This cake was excellent. Wonderfull flavor and great texture. I tried to make it as low fat as possible. I substituted eggs with egg substitue and used low fat cream cheese and light butter. I will be making this again for sure.
Soooooo Good! I was out of walnuts so I didn't put any on top, but it didn't matter, so tasty, and moist...yum yum yum.
This cake is fantastic! It is so moist and the flavor is wonderful. I took it to work where it went over very well. Many said it reminded them of carrot cake except that it had great flavor without all the spices in a carrot cake. I made it with Splenda instead of the sugar in the cake and used pecans rather than walnuts as that is what I had. I used low-fat cream cheese for the frosting. Considering the pineapple, coconut and nuts in the cake, I think next time I will try substituting rum flavoring for the vanilla in the frosting. Thanks Jane for a great recipe!