By Jane from Ohio on November 27, 2004
Photo by FlowrBx
Photo by FlowrBx
"My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make."
Serving Size: 1 (101 g)
Servings Per Recipe: 20
"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! "