12 Reviews

WOW!!! This cake is outstanding! The only change I made was to add a light layer of pecans in the middle struesel layer. The pan I used was a sunflower type hole-less bundt pan, which looks lovely! A couple of notes... Next time I make it I will put last struesel layer in first (rather than last), meaning it will show on the top of the cake! I used unsweetened coconut, which worked out perfectly. Thanks, loof, for sharing this outstanding cake!! Made for 1-2-3 Hits.

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Katzen April 25, 2010

wow! Great cake. The smell was amazing while baking. It's moist and so yummy. I reduced the sugar to 1/2 cup. That's perfect. Thanks Loof :) Made for the Australian recipe swap for March 2011

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Boomette March 14, 2011

I am NO baker and this came out beautifully! I used Katzen's suggestion and put the coconut mixture in first and then 1/2 way through and it worked perfectly. I actually went out and bought the silicone bundt pan to make this and clearly it was a good investment. I FINALLY have a baked item that I can always make for special occasions, etc. It might sound silly, but this is a big deal! :D Made for PRMR tag game. Thanks loof! :)

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Nif January 11, 2011

This was enjoyed at the potluck I took it to, although I found it just a bit sweet and would reduce the sugar somewhat. It's easy to make and uses ingredients that I tend to have available, a real plus.

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duonyte September 02, 2009

A lightly sweet cake with a delicious coconut/spice streusel without nuts. Even the grandbabies enjoyed this one! Made for Taste of Yellow LiveStrong Event.

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gailanng May 02, 2009

Mmmm...this was a unique twist on banana cake/bread. I loved the crumb mixture. After reading some other reviews I decided to cut back on the sugar. I usually don't notice a difference in most recipes, but I did this time and wish I had used the amount called. The texture of this cake was more like banana bread to me, not a bad thing, just heavier than I was expecting. I baked the cake for 50 mins. and it was overdone. I think it should have come out about 5 mins. earlier. May have been my oven, but I don't usually have this problem.This would be a great cake to serve for brunch. Pretty to look at and not overly sweet. Thanks for sharing this recipe!

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Lucky in Bayview November 17, 2013

This is a great cake! It is easy to make and really delicious. It would be great for so many uses. It made quite a bit, so I made it in two smaller loaf pans and shared one with my son. This would be the perfect cake to keep in the freezer to have on hand for company, or maybe I might try to freeze individual portions to have with coffee, or late night snack attacks! I will make this again for sure! Made for ZWT9

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AlaskaPam August 07, 2013

Wonderful cake! I did decrease the sugar amounts and used brown sugar splenda for the brown sugar, but otherwise made as directed for a very nice ending to a meal and also a great way to use up over-ripe bananas. I also bet this freezes wonderfully. I am going to try to make this in loaf pans and freeze it. Thanks for sharing!

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ellie_ August 02, 2013

wow this iis a good cake used a bundt pan #@#@ starrs

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Dienia B. November 08, 2011

Very good cake. I also took the suggestion of cutting the sugar in half and it was just sweet enough. I put the coconut mix in two layers in the cake rather than one in the cake and one on top.
The cake baked at exactly 50 minutes and we could hardly wait for it to cool before tasting. Very pleased to have made this. Thanks for posting.
Made for ***Ramadan Recipe Tag - 2011***

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Chef Dudo August 15, 2011
Banana Coconut Cake