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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3 users found this review helpful

Reviewer:

CindyInEugene

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

Yummy!

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2 users found this review helpful

Reviewer:

Sarah Romaine

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

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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6 users found this review helpful

Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

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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1 user found this review helpful

Reviewer:

annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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4 users found this review helpful

Reviewer:

goose1128

Cooking Level: Intermediate

Living In: Hawley, Pennsylvania, USA

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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1 user found this review helpful

Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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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4 users found this review helpful

Reviewer:

Alyssa

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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1 user found this review helpful

Reviewer:

Tim964

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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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2 users found this review helpful