Reviewed: Sep. 19, 2009

Well, let me start off by saying that this is really not a coffee cake. It is a very dense, very moist bread. While still warm, the flavor seemed to need more spices. It seemed to need less pears and less coconut. I was not impressed. However, after covering it and storing it in the fridge overnight, the cake was much better the next day. It is still very dense like a fruitcake, but the flavors are much more pronounced and I found it delicious. It still needs less coconut, about half of what is called for.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 30, 2009

Very moist and yummy! As suggested by others, I cut the coconut in half and changed half the sugar to brown. I also replaced all the oil with unsweetened applesauce. When I make it next time I will add more cinnamon and a dash more salt....and maybe a bit of lemon zest.

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PimpernelSmith

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Reviewed: Aug. 7, 2009

It tasted so good and came out perfect (it took only around 45 min to cook)

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guardianangel

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Reviewed: Feb. 3, 2009

This was okay. My main problem with it is that it tastes like it's a lot healthier than it is. The texture and taste are what I would expect from a cake with whole wheat flour or wheat germ, for example. There are also a LOT of chunks in it. I should have listened to the description, where it is described as a replacement to fruitcake :) Anyway, it still has a nice flavor and is a good use of extra pears, if you like a really dense, chunky coffee cake.

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ABarr

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

This is very good! I had over ripe pears to use up and chopped them into small pieces. Used 1 1/4 cups oil, 1 cup sugar, and 1 cup Splenda. Skipped the dates (don't like them). I baked in 4 small loaf pans and 2 jumbo muffins. Makes a very moist dense "bread" - yummy! Will try again with applesauce in place of some of the oil and whole wheat flour.

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MELRN

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

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Reviewed: Nov. 18, 2008

Very good cake! The coconut does keep it moist and it's got great flavor. I plan to use this as a basic recipe and change up the flavors once in a while just for fun!

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teachwritemom

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 3, 2008

OMG- this is delicious! I used 1 cup white sugar plus 2/3 cup of Splenda then used 1 cup sugar-free applesauce (sweetened with Splenda) plus 1/2 cup oil. I doubled the cinnamon, used walnuts (no pecans on hand) and omitted the dates. I also used 3-1/2 cups pears. I questioned the coconut but this wouldn't be the same without it. I baked it in a 9" square pan and a 9" x 3" loaf pan. Kept the temp at 325. square pan was done in 40 minutes and loaf pan was done in 45 minutes. I will definitely make this again and again. A nice change from baking with apples!

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Joelle

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

Although I made a few changes to make this recipe suit my taste I think it is great! The only major things I might caution against are: if you use the recommended amount of sugar and coconut this cake will be too sweet (for my taste anyway). Also if you follow the directions exactly check the done-ness of the cake at the hour mark. Al in all I am glad to have come across the recipe and will use my revised version of it again in the future!

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maude s.

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

Wow! I love this cake!! I was a little uneasy at first when the batter came out really thick, but after it came out of the oven and pan, it was amazing!!! I left out the dates and held back a little on the coconut. Next time, I would use a little less coconut and probably another pear, and the next time will definitely be soon!

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Joanna M

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

This recipe is one of the best!!! Even my husband that usually don't care for these kind of cakes said that it was one of the best that I have ever made. I didn't change a change. Going to make another one and put it in the freezer for later. Thanks

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Mary Crowder

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Reviewed: Sep. 16, 2008

WOW. This is a great cake. I made the recipe as written... dates, coconut, nuts included. Its a sweet, pretty heavy cake that needs no frosting. I used fresh Bosc pears from the tree in our yard. The pear flavor is subtle, so I might add more pear next time, but other than that, this is definately a 5 star recipe. Thank you!!!

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Sep. 10, 2008

Excellent. Tastes even better the second day. The stated prep time of 15 minutes must assume you start with chopped dates, nuts and pears. Took me about 45 min to get into the oven.

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Joyce6647

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 2, 2008

This was a good recipe. I like how the cake had cocconut in it but you couldn't really taste it...it just helped to keep it moist. This is a recipe that I will keep but it was not a "wow" recipe.

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Lori Beth

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Reviewed: Jul. 18, 2008

I made this last night to bring to a birthday breakfast at work today. Everyone raved about it. So moist ! I used pears I had frozen and cut back a fourth cup of oil. Sprinkled with powdered sugar to make it pretty. Great!

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Ethel May

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Reviewed: Apr. 21, 2008

Made recipe according to directions...didn't have dates/coconut/pecans. Cubed than mashed over ripe pears. Made muffins. family loved it.

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debbie

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Reviewed: Apr. 13, 2008

Easy to make and absolutly delicous. I didn't have any coconut or dates but the cake still turned out wonderful Thanks for sharing this recipe.

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Brittany

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

I made this recipe as directed except that I substituted one cup of applesauce for one cup of the oil. The cake was very moist and good. My husband says it is one of the best I"ve ever made. I did have trouble getting it out of the pan and ended up cutting slices in the pan and lifting them out.

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LSNIDER

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Reviewed: Aug. 22, 2007

This is an extremely moist and delicous cake. I left out the dates, I don't like them. I considered adding a sweet glaze on top but decided that it would detract from the wonderful pear taste. A great way to use up the pears off your tree!

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