The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 1, 2009
This tastes great! It is more like a bread than a cake, though. Like other reviewers, I added the coconut to the batter instead of making a powder for the outside of the cake. I will add more coconut next time I make it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Mar. 27, 2009
I reduced oil to half and change the pineapple for apple puree, this was my daughter's birthday cake, everybody loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 24, 2009
I changed ingredients as follows: reduced sugar to 1 1/2 cups, reduced oil to 1/2 cup, added 1 1/4 c low-fat vanilla yogurt. I omitted the nuts and pineapple as we had company that was allergic. It still was moist! Definitely only bake it one hour - no more. I served crushed strawberries over and squirted a little bit of Reddi-Whip. Looked decadent, but was much lower in calories than the original recipe. The coconut gave it the powdered sugar "look" and sweet taste. Everyone loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 25, 2009
Yummy!
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 10, 2008
Love, love, love this cake! I didn't change a thing except toasted the pecans 1st. Added the leftover coconut powder to the batter. This is very moist & very delicious. Thanks Danapiana!!
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Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA
Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 21, 2008
I really enjoyed this cake, but I did make a few substitutions. I didn't have blueberries, so I added a third banana instead. I used a cup of whole wheat flour in place of a cup of white. I used a little less sugar than called for, and I used pineapple tidbits instead of crushed. I also added about half a cup of coconut to the batter. The result was delicious! Thanks!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2008
A flavorful, light and tasty Bundt! The only change that I made was 1 cup oil and substitute the extra half a cup with applesauce. I really liked the touch of coconut "powder" used to grease the pan! I had no trouble getting this cake out of the pan. Delish!!
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Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 23, 2007
Good - best for a heavy dessert on a winter's night. Wouldn't use it for a birthday cake though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 10, 2006
I made this for my daughter's first birthday and it was wonderful. We used the castle bundt pan and decorated with candies and homemade vanilla frosting. The pecans were omitted, plus I mixed the coconut flakes in with the rest of the batter. Thanks for sharing it with us!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 6, 2006
I baked my cake for 1 hour and 10 minutes, and the outside was very dry - I think I must have hit a banana when I tested it at an hour. Even so, it was a fantastic cake - with all the fruit, it would be great for brunch. Will definetely make it again.
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Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2005
I sit here writing this while I munch on a piece of the cake! I had fresh coconut and needed a way to use it. I didn't powder the coconut, just used it grated and threw it in with the rest of the fruit. I didn't have blue berries or nuts, although I think the nuts would be fabulous! I also used only a 1/2 cup of oil and 1 cup of applesauce and the cake was very moist and yummy! I only cooked it 1 hour, any longer would have burnt it... thanks for a yummy recipe.
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Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2005
Excellant recipe great way to use up leftover fruits!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 28, 2005
Oh so good. Very moist. I didn't bother with processing the coconut. I just added it along with the fruit and nuts. This is a definite make again recipe. I'm anxious to try it with other fruits such as mixed berries, nectarines or cherries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 21, 2003
Very good! I was short on cooking oil so used half cup melted butter and half cup of oil. I cut the sugar back to 1 and a half cups. The cake took 60 minutes to bake in my oven.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 1, 2002
This cake is really good! Nice and moist. My family liked it best with Cool Whip topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 19, 2002
This is an awesome cake. We really enjoyed the blend of favors. To reduce the fat, I cut back the oil to 1/2 cup and replaced it with 1 1/4 c. plain yogurt. I also didn't have blueberries, so I used frozen saskatoons (native to our area)instead. I also cut back the sugar by 1/3 to 1/2 as we prefer cakes that are less sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 19, 2001
I made this for a friend at work, for her birthday. Usually chocolate is the request but this time she asked for cake with fruit so I found this recipe, baked it last night for the first time and was enjoyed by all today at break.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2000
This is a nice moist cake. Couple of things though...the author never mentions when to add in the pineapple and it only took about 1 hour to bake in my oven. I love the blueberries and bananas, but I think the next time I make it I will use applesauce instead of pineapple. Just my personal preference.
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Cooking Level: Intermediate

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