Made this cake and added sweetened condensed milk to cream of cococut using a mixer to fully incorporate and spread over top of hot cake. Also used top of wooden spoon to make the holes. Milk mixture soaks through much faster and cake remains together. Also can cut and freeze pieces really good after thawing in fridge. You will love this cake!
Perfecto June 25, 2013 REVIEW:
I make this cake a lot as everyone always asks me for it. Never a crumb left
Beanie May 28, 2013 REVIEW:
I have made this cake before and know it is yummy. Made today (cake only for special occasion) and thought I would finish tonight. Of course, the cake was not warm when I poured liquids over. Some of liquids seemed to go to sides. Think it will be ok and will soak up liquids over nite? Thank you
Anneza November 14, 2010 REVIEW:
This is the best coconut cake I've ever tasted. So moist, and full of flavor. It's easy, but people will be amazed that you're such a wonderful baker. If you love coconut you absolutely must try this recipe
Member since: Apr 11, 2009
frangel April 11, 2009 REVIEW:
I used yellow cake for mine, added a few tablespoons of coconut rum for soaking, and toasted the coconut. Great, simple recipe! (see picture)
gypsy6451 August 20, 2008 REVIEW:
Very easy to make and very good
Guest Foodie March 21, 2008 COMMENT: This is one of those cakes that you need to make and take... otherwise you'll eat the entire thing yourself! YUMMY!
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.