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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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Joyce

	Cooking Level: Intermediate Home Town: Whitesboro, New York, USA Living In: Melbourne, Florida, USA
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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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annanthony

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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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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goose1128

	Cooking Level: Intermediate Home Town: Hawley, Pennsylvania, USA
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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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Menwith Hill'er Back Home !!

	Cooking Level: Intermediate
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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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Reviewer:

Alyssa


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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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Tim964

	Cooking Level: Expert Home Town: Eau Claire, Wisconsin, USA Living In: Saint Paul, Minnesota, USA
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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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ABCDEFAMILY

	Cooking Level: Beginning Living In: Vancouver, Washington, USA
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Reviewed: Jul. 23, 2005

Excellant recipe great way to use up leftover fruits!

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DARCY


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Reviewed: Mar. 6, 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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SANDY313


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Reviewed: Nov. 24, 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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Reviewer:

RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Aug. 6, 2003

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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YVONNEG


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Reviewed: Aug. 29, 2002

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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Reviewer:

THREADHEAD

	Cooking Level: Intermediate
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Reviewed: Aug. 29, 2002

This cake is really good! Nice and moist. My family liked it best with Cool Whip topping.

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Reviewer:

LASCHMI


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Reviewed: Aug. 29, 2002

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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Reviewer:

JUDY COX


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