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Fresh Coconut Cake with a Lemon Cream Cheese Filling and Boiled Icing Recipe

Fresh Coconut Cake with a Lemon Cream Cheese Filling and Boiled Icing

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on April 10, 2009

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    Yummy!!!!!!!!!!!!

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  • on February 20, 2009

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    I was looking for a good recipe to use up some fresh coconuts I had lying around.
    I made a few alterations and it turned out great!
    1. I didn't have 3x 8" round cake pans so I put all the batter in one 10" round cake pan. I cooked at 300F for about an hour (I just kept on checking it every 10 minutes so I am not sure the exact time.
    2. Since I made one cake, and also since the other reviews said that the boiled icing was difficult to make, I put the cream cheese filling as my icing and sprinkled the coconut on top of that. After making it this way I would figure that the original cake would be really really sweet with the extra icing.
    With this changes the cake turned out great! Every one loved it.

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  • on January 10, 2009

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    I made this cake for my daughter's 15th birthday and everyone loved it! This cake is moist and so good. I used the filling to ice the whole cake, the fresh coconut makes the difference and is well worth the work. This is a keeper!!

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  • on October 01, 2008

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    Only read about half the reviews before making this recipe-nobody really mentions the boiled icing which I found very, very runny. This cake took a lot longer to make than stated and didn't seem to warrent the extras-it tasted goood but was not very pretty as the frosting was like liquid. I will try making it once more but not sure it is worth the effort.

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  • on July 23, 2008

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    I wanted to make a great coconut cake and omg... I did!! This recipe was wonderful. The lemon was such a great twist to a wonderful cake! The fresh coconut was kinda a pain in the butt though.

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  • on June 13, 2008

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    The cake baked well, was moist and dense.

    The flavors were simply incredible.

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  • on June 04, 2008

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    I chose this cake for a graduation party based on the excellent reviews. Wow, what a mistake! First, the boiled icing is absolutely impossible to make unless you're an advanced pastry chef. I had to try two batches, and even then it was a leaden, horrifically sweet gloop. The cake itself was dry and way too sweet; I was expecting something moist and flavorful. The lemon filling was the only redeeming part, although that too needed only about half the sweetener the recipe called for. I could barely even eat this cake, and only did so because I was the one who'd made it! Ended up throwing the rest out. Just horrible.

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  • on May 05, 2008

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    This cake had the perfect texture - tender, yet rich and substantive. I added some unsweetened raspberries between the layers and it gave a nice contrast to the sweet cake and nutty coconut.

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  • on April 26, 2008

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    I made cupcakes and filled them with the filling and frosted them! They were absolutly delicious! Next time I will make the cake. The cupcakes were too time consuming. I also substituted coconut milk for the buttermilk. I will be making this cake again and again!

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  • on April 08, 2008

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    I can't even tell ya how darn good this cake is. It's killing my waistline. Worth every bit of work but one word of advice: Take this one to a party or event. You don't want this addictive cake hanging around for seconds (thirds, etc.!

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