I posted this recipe over 6 years ago and am thrilled that so many people have enjoyed it. It remains one of my oldest son's all-time favorite cakes and one my must-takes to any gathering, whether in the morning, afternoon or evening. I do want to thank everyone for their reviews. I learned some things. Apparently it freezes incredibly well which I have actually never been able to do. I would have to hide it while cooling! Another thing is what sqrishka said in his review, which was that he made 2 cakes, one as directed and one gussied up sqrishka style. For the 2nd cake instead of using a bunt or tube pan he made a 3-layer 9-inch round cake. Instead of the glaze he frosted with a Cream Cheese Frosting he made with 1 (8 oz.) package cream cheese, 1/2 cup softened butter, 1 (16 oz.) package powdered sugar, 1 teaspoon vanilla, 1/2 cup chopped pecans, and 1/2 cup coconut (in the actual frosting). They both turned out yummy and this new method is something I am DEFINITELY going to try! Thanks a bunch sqrishka... and Everyone... for your reviews and ideas!