This recipe is great. Of course, I'm glad that I read the reviews before I made this, so that I knew that it needed to be made in a 9x13 pan. I used 3 eggs and I baked it for approximately 40 minutes and it came out with a nice texture...firm on top and moist and fudgy on the inside. I did not add the chocolate on top because I felt that it would make an already sweet recipe (because of the entire can of coconut pecan frosting that goes into it) too sweet. I'm glad I made that call because the finished product is very sweet. It's good...but sweet. I am going to cut small pieces of this and serve it for our game day party tomorrow. The sour cream helps with the soft but dense texture, and you can definitely taste the coconut pecan frosting in each bite. Next time I will add the cup of pecans into the batter (didn't have any), as I think that will add a nice crunch to it. Overall, I thought it was a good recipe. I was afraid to try after reading many of the reviews but I'm glad I did. Now the true test will be tomorrow...when the guests eat the brownies!

Reviewed On: Feb. 5, 2011

I made these rolls for Christmas brunch and the tasted delicious! I made the rolls and glaze as written, but found it made way too much glaze. I felt that a little bit of the glaze went a long way...otherwise it was too rich. One thing I am going to do next time is add sliced almonds to the topping...after I brush the glaze on the rolls, I'll sprinkles some sliced almonds on the top and then some of the reseved coconut mixture. I think that will be a nice addition to this yummy recipe.

Reviewed On: Dec. 26, 2010

This was really, really good. I made a few changes...I made it in a bundt pan, only used one pack of pudding (butterscotch), and substituted pecans for the walnuts. I also used half cinnamon applesauce for half of the oil, to make it healthier. The texture was perfect and the cake was a total hit! Thanks!

Reviewed On: Aug. 16, 2009