Don't think it's fair of me to rate this recipe because the version I used bears little resemblance to the recipe as written but it wouldn't let me save the review without a rating so I gave it 3 for inspiration. I followed the advice of others and used coconut cream (I was out of coconut milk) and heavy cream as well as substituting cornflour for the flour with fresh whipped cream for the top. I also didn't toast the coconut. If you use coconut cream you really don't need to use coconut essence...I thought it was a little overpowering. Fabulous pie with the modifications and for my first attempt at a coconut cream pie I thought it turned out really well. I will definitely be making this regularly.

Reviewed On: Apr. 4, 2008

Have to agree with everyone else. This cake is awesome! It was moist and flavoursome. I was out of pecans and so used walnuts instead but otherwise didn't change a thing. This will be my carrot cake recipe from now on.

Reviewed On: Apr. 4, 2008

I made this using 1 1/2 cups of sugar but it was still way too sweet for us. Next time I will take the advice of other reviewers and cut the sugar to 1 1/4 cups. Otherwise a pretty tasty recipe and not at all time-consuming. Great to now have a way to use up all the lemons from dad's trees!

Reviewed On: Jan. 18, 2008