I made this and it was a big hit at work! I had to bake mine longer than the recipe specified, but otherwise it was very easy to put together.
This sounds delicious
I agree!!!
Mine just came out of the oven. I needed to bake mine longer as well. And it’s not as brown as I would have liked. It smells like coconut A LOT. As it’s not a flavor I like, I’ll have others taste this and report.
I made this and cut the coconut in half since we are not great fans of coconut. I could not taste the coconut, at all.
Regardless, we love it.
I was kind of so-so about this one, but my family loved it. I couldn’t *taste* the coconut at all, but it added a chewy texture that I didn’t love (and I’m usually a coconut lover). I also didn’t like how the apples on top got a bit dry and tough. If I were to do it again I’d pulse the coconut in the food processor to get it in smaller pieces so it’s not so stringy, and I’d cook the apples first so they stayed moist and got golden brown. But to be honest, this one’s probably not a repeat for me.
Clarification: cook the apples that go ON TOP first. The ones in the cake were fine and added some nice flavor and moisture.
Great advice!
This one was pretty straightforward to bake. The coconut added chewiness (which I liked) but the flavor wasn’t particularly detectable – my coconut-hating husband had several pieces of this cake.
I’m glad to hear the coconut isn’t too detectable. I had been wondering if I could omit it or substitute something else.
Well, I’m a coconut hater, and I just couldn’t get past the smell. I had a very small bite, and the stringiness of the coconut was more than I could handle. The rum was lovely, though. ;-) Not sure what to substitute.
mine took way longer to bake (and i only made a half recipe)…it was done on the edges, but wouldn’t finish in the middle. wound up putting foil over the pan (hoping it would help trap heat in the center) for its last several minutes.
What to replace rum with? Not a fan of the flavor or using alcohol. Can I leave it out? Add more oil? Hum…
any ideas?
Just leave it out or use more vanilla.
This one was a bit of a fail for me: I made a quarter recipe in a 4.5-inch springform pan and it overflowed. It was totally mt fault – I knew the batter looked too high in the pan, but I went ahead and made it anyway. I don’t think I can be bothered to remake it, though.
What kind of apples is everyone using? Does it matter much?
i don’t think it matters. i used a mix of red and green.
I made this and it was a big hit at work! I had to bake mine longer than the recipe specified, but otherwise it was very easy to put together.
This sounds delicious
I agree!!!
Mine just came out of the oven. I needed to bake mine longer as well. And it’s not as brown as I would have liked. It smells like coconut A LOT. As it’s not a flavor I like, I’ll have others taste this and report.
I made this and cut the coconut in half since we are not great fans of coconut. I could not taste the coconut, at all.
Regardless, we love it.
I was kind of so-so about this one, but my family loved it. I couldn’t *taste* the coconut at all, but it added a chewy texture that I didn’t love (and I’m usually a coconut lover). I also didn’t like how the apples on top got a bit dry and tough. If I were to do it again I’d pulse the coconut in the food processor to get it in smaller pieces so it’s not so stringy, and I’d cook the apples first so they stayed moist and got golden brown. But to be honest, this one’s probably not a repeat for me.
Clarification: cook the apples that go ON TOP first. The ones in the cake were fine and added some nice flavor and moisture.
Great advice!
This one was pretty straightforward to bake. The coconut added chewiness (which I liked) but the flavor wasn’t particularly detectable – my coconut-hating husband had several pieces of this cake.
I’m glad to hear the coconut isn’t too detectable. I had been wondering if I could omit it or substitute something else.
Well, I’m a coconut hater, and I just couldn’t get past the smell. I had a very small bite, and the stringiness of the coconut was more than I could handle. The rum was lovely, though. ;-) Not sure what to substitute.
mine took way longer to bake (and i only made a half recipe)…it was done on the edges, but wouldn’t finish in the middle. wound up putting foil over the pan (hoping it would help trap heat in the center) for its last several minutes.
What to replace rum with? Not a fan of the flavor or using alcohol. Can I leave it out? Add more oil? Hum…
any ideas?
Just leave it out or use more vanilla.
This one was a bit of a fail for me: I made a quarter recipe in a 4.5-inch springform pan and it overflowed. It was totally mt fault – I knew the batter looked too high in the pan, but I went ahead and made it anyway. I don’t think I can be bothered to remake it, though.
What kind of apples is everyone using? Does it matter much?
i don’t think it matters. i used a mix of red and green.