Reviewed: Oct. 28, 2002

I've been making this for years from an old Girl Scout trip. It's won rave reviews every time!

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Reviewed: Oct. 6, 2002

Wonderful cake that is easy to make! Sliced the apples thin with a peeler/corer/slicer which made the cake perfect. Will definitely use this recipe over and over. Thank you.

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MACOB

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Reviewed: Oct. 1, 2002

I picked fresh apples from my tree and used a apple slicer and corer (works real fast). I think I pressed too hard, and put too much of the cake mix on the walls of the cake pan. I should have left more on the bottom because the "crust" was too hard to eat. Beautiful and simple though!

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NANCYNICOLE

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Reviewed: Sep. 9, 2002

I have been using this recipe since I found it in a Betty Crocker ad in Woman's Day when I was 9 (which would have been 32 years ago). However, that recipe was slightly different, calling for double the amount of butter/margarine (1 stick, or 1/2 up) and 1 cup of coconut. Using that much butter helps to get it out of the pan (I never grease the pan, per the recipe). Also, it had you prebake the crust for 10 minutes, and slicing the apples more thinly (which helps with making sure the apples cook all the way). Fat free sour cream works just fine, and patting it LIGHTLY (the crust) into the pan is critical, as noted in other reviews. It is important to watch that it does not overcook, as that also makes it hard to get out of the pan, while undercooking means it won't hold together. It is really not hard, and it is fast and impressive. I have not met anyone who didn't lvoe this dessert!

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jul. 29, 2002

VERY GOOD RECIPE.. i overbaked ine a bit but I will try again. I am planning on serving it for a Oktoberfest party.

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CAMPLANDRETH

Living In: Willis, Virginia, USA

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Reviewed: Jan. 2, 2002

I'm so glad to have found this recipe!! I've search high and low for an apple cake recipe with coconut!! Thank you very much.

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JULIEEASTMAN

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Reviewed: Dec. 7, 2001

This is a fantastic recipe! I was looking for dessert recipes for homegrown peaches from my tree, of which I have quantities sliced up in my freezer. I have tried quite a few, and this one was the best so far. This recipe works just as well for (thawed) peaches. Because peaches are sweeter than baking apples, I reduced the amount of sugar. I still think it's a bit sweet; I'll reduce the sugar more next time. I also made it with fat-free sour cream; which worked just fine. When I was putting it together, I thought it couldn't possibly work...the cake mix/margarine mixture for the crust looked too dry. But the baking juices soaked down, and that held it together. If you're not fond of coconut, it can be skipped. I thought it added a nice texture. People say it was hard to scoop out; I had no problem. It is more of a cobbler-looking dish, not something you can cut in neat squares.I was using a Corning french white ceramic dish. You are less likely to have a burned/hard bottom using Pyrex, ceramic, or insulated Airbake pans, rather than plain metal. Thanks to Cathy for this delicious recipe!

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LINNEA LAHLUM

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Reviewed: Oct. 21, 2001

I made this for an Oktoberfest party and everyone loved it. It stuck to the pan though and I had a hard time getting it out. You really need to use a spatula. I agree with another who said that it was better the next day. Next time I make it I think I will cut down the amount of sugar (slightly) and make more of the sour cream topping. But it was very good just as it is.

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WILLDOOIT

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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Reviewed: Oct. 19, 2001

Just don't press the "crust" down too hard or it is difficult to get out of the pan.

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beth

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Reviewed: Sep. 25, 2001

Excellent! I used Michigan Gala apples right off the tree and it really came out perfect. I was a little nervous because I baked it about 10 minutes longer and the bottom was a little browner than I thought it should be, but the apples were done just right. The first serving was a little on the crunchy side, especially around the edges, but I placed the leftovers in a zip-loc bag overnight and it softened it up. I took it into work the next day and the first to eat it were two German associates and they told me I could bring it in every day! I will definitely make this again--probably for Thanksgiving.

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JEANNE R.

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Reviewed: Aug. 15, 2001

I really liked this recipe. I served it for a very diversified group of people and they all raved how good it was! One guest had two servings and asked me to served it again the next time is to my house for dessert. It needs to be served within two days because the crust gets soggy after that amount of time. I had no problem with the apples being hard. Overall, I would serve it again in a heart-beat.

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BLLOGAN

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Reviewed: May 15, 2001

I was very disappointed in this recipe. The apples did not get soft enough in the 35 minutes, so I had to keep baking another 5 minutes and check - it took 15 additional minutes before the apples were tender. Of course, with the added cooking time, the crust turned black on the bottom. The taste was good, but not excellent. I think real butter rather than margarine would taste better. I also think I would thinly slice the apples rather than wedge them. I will try this again only because there were previously 8 positive reviews and with these alterations, perhaps it will be better next time. It looks beautiful when it comes out of the oven and was very easy to prepare, especially it you have an apple peeler and a wedger. One more note: I think you could leave out the cocnut from the crust - I could barely taste it.

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HEATHERFEATHER

Cooking Level: Expert

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Reviewed: May 4, 2001

I recently made this recipe for a group of my roommates and friends at college. I was a little surprised at the consistency of the crust but it went over really well with everyone. Someone even asked for the recipe. One word of warning...it's very sweet! We're all 19-24 but kids would love it.

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