Reviewed: Aug. 24, 2009

I've been looking for a recipe like this for some while now, and i'm glad i've found it, the topping came out wonderfully, because others had mentioned about it being hard to remove from the pan i lined the bottom with parchment and had no troubles. I wasn't a fan of the crust on the bottom, i too, was expecting something a little different, it tasted a little dry, i think next time i'm going to use a shortbread cookie dough recipe for the crust, which i have used in other recipe and it really holds up well when cutting.

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heidi

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Reviewed: Dec. 13, 2008

These tasted fabulous but I too had a little trouble getting them out of the pan without them crumbling, a little wet.

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Diana

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Reviewed: Aug. 23, 2008

I'm not sure that i didn't do something wrong. my results were wetter than expected/ crumbled in the hand, not the crust but the topping. I thought in would be less fragile.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

These were easy and good. I too added about 1/2 tsp. salt to the crust - it really does make a big difference. You have to really work to get the crust ingredients blended. I also cut the sugar to 3/4 cup and it was just the right sweetness to me but if you like sweeter and I think one cup would be fine.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 21, 2008

Excellent easy recipe. I put jam on the pastry before adding the rest of the ingredients..........mmmmmmmmmmmm good.

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b42long

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Reviewed: Jun. 6, 2007

This is a very light square cake. I used sweetened flaked coconut and 3/4 cup sugar but it was not too sweet. The crust was a little bit cakey to me (I was expecting a little bit harder one). I added 1/4 tsp salt to the crust. I think it's going to be too bland if you don't put some salt. Overall, I think it's very good!

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