Reviewed: Mar. 31, 2012

I made this following the recipe and using only ONE loaf pan. I should have used two. It took a lot longer to bake and the bottom got burnt. I was making this for a bake sale, now I will have to bake something else. The cake does have good flavor.

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Reviewer:

lonnie

Reviewed: Jul. 24, 2011

Baked this recipe twice with the same results. I finally figured out that with an hour bake time & oven temperature at 350 degrees, the bread was still underbaked. I also think there was too much flour and eggs. I have baked loaf breads previously & the instructions may be a factor as I have looked at other recipes which did not call for the large amounts of flour and eggs. I have used butter in my recipes instead of shortening & oil & never encountered such a disaster. Perhaps the person who put this recipe on the internet should take another look and make adjustments.

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Reviewer:

owl370

Reviewed: Jun. 29, 2011

I loved this recipe. I made it exactly as stated but subed half the sugar for splenda. I also added frozen blueberries. Very good and the boyfriend thought it was very good.

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: May 15, 2011

This is absolutly delicious!! People at work have been requesting for me to make more...I like to add more coconut to the recipe..love it!

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Reviewer:

MissCoconut

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Feb. 26, 2011

Hi I modified this recipe , reduced the oil to 2 oz. from 8 , added 1 tsp cinnamon. Used quick bread method. Mixed all wet add blended dry ingridients , do not over mix. Much better, not so oily,. makes two laoves . I use 4 x 10 52 minutes in convection oven.

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Reviewer:

rayduprey

Reviewed: Dec. 22, 2010

This is a fabulous recipe. I followed the instructions exactly, except for adding a glaze to the top. It made 3 smaller loafs and I baked for 50-55 minutes. The glaze listed in one of the reviews is the perfect addition to it, just amazing. I love coconut and this didn't disappoint. My kids think I am a great chef now and asked me to make it again soon! For the glaze (if you don't want to search the other reviews): 1 cup of sugar 1/2 cup of water 2 tbsp of butter (I used salted) 1 tsp of coconut extract (or 2 if you really like coconut flavor) While the bread was warm, I poked holes all over it with a knife and then poured some of the glaze over it slowly so it would sink in a little. After it had cooled some, I used a kitchen brush to spread some more glaze on the top.

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Reviewer:

PLAAJAAS

Reviewed: Sep. 15, 2010

I've made this bread 3 times now! Every time is better than the previous! I did make several changes and followed some of the advice in the reviews. - I used 1/2C less sugar - I used 1/2C oil (extra virgin olive oil in fact) and 1/2 C apple sauce - I used egg beaters instead of whole eggs - I used coconut milk once and almond milk another - I added 1/4tsp freshly grated nutmeg - I also added 1/2c golden raisins I followed the advice by one of the raters to decrease the oven temp to 325F. Excellent advise. It was a hit every time! Absolutely delicious!

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Reviewer:

Ms.Chelle

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Reviewed: Jul. 8, 2010

This recipe yielded way more batter than could fit into my loaf pan, so I used the leftover batter to make muffins. After 22 mins., the muffins were perfectly cooked and were superbly moist and delicious; however, the bread was not nearly done after 45 mins. and required a lot longer to bake, hardening and nearly burning the outside. So four stars for a delicious recipe but flawed cooking instructions.

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Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Mar. 15, 2010

This recipe was really good.My hubby who generally does notlike baked goods said ihad outdone myself. I halved the recipe based on the other reviews and used low fat yogurt instead of buttermilk and subbed half cup of ww flour for white. This is definitely a keeper!!

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Reviewer:

tammirob

Reviewed: Jan. 17, 2010

This is such an easy and simply excellent recipe. It comes out more like a cake really, rather than a bread. It's something like what we Trini's call a sweet bread. I've made it a few times and it always receives a standing ovation.

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