I want to make this cake for a birthday party this weekend, but wanted to try it out with my family first. I did put an extra teaspoon of coconut extract. I used only 2 cups of sugar. I added 1 teaspoon of vanilla extract. I used 2 teaspoon of baking powder. I baked as directed except for the last 30 minutes. I reduced the heat to 300 since the edges seem to brown too quickly. Let's just say that my husband had his second piece. It was moist and very tasty even without icing! Definitely a keeper! ;) UPDATE: 10/9/2011- I made the cake for the birthday party as planned. Everyone loved it! Oh and I did add about 1/2 cup of milk.

Reviewed On: Oct. 2, 2011

This is a wonderful recipe. Instead of the bread version, I made large muffins. They freeze well. 2 minutes in the microwave, instant breakfast. I have posted a picture of my finished product. I made some minor changes to the recipe. I didn't have white sugar available. So I used 1 cup of brown sugar for the muffins. 3/4 cup of applesauce instead of butter. 2 cups of wheat flour, 2 1/2 of all purpose. A couple of dashes of nutmeg. I had a cup of blueberries that needed to be used up. I threw that in there as well (otherwise they would have walked out of the fridge.) I used 1/4 cup of brown sugar and cinnamon as a topping instead of using it on the bottom. This recipe is in my recipe box. Thank for sharing!

Reviewed On: Jul. 31, 2011

We love this pie! We had some fresh picked wild blackberries and didn't know what to do with them. After a little research, we found this recipe and adapted it to our liking. We used the blackberries, some blueberries, a few strawberries and some cut-up apples. Nothing was frozen. We used 1/4 cup of brown sugar for the filling because the blackberries were super sweet and followed the rest of the recipe. Our pie crust was a frozen type. So we baked that for 10-15 minutes before adding the filling. For the topping, in addition to the rest of the ingredients, we added a dash of nutmeg and used butter that slightly chilled (easier to crumble). Oh did I mention that we used wheat flour for the crust, filling and topping. The nice thing about this pie is that it's so versatile. The first pie had more blueberries. The next one had more blackberries. Yummo! Thank you for sharing!

Reviewed On: Jul. 4, 2011