12 Reviews of Tropical Custard Coffee Cake

From: TOOLBELT DIVA

On Mar 21, 2006

I love the thin cake crust. Sweet, delicious and very much like a shortbread, or a flan crust. Absolutely five thumbs up. I obediently prepared this recipe exactly as Chef instructed, (using Splenda, because of health implications), and it turned out exceptionally well. The flavour of citrus is a refreshingly tasty addition to the custard..... and the coconut..... OH BOY. I do love coconut... The cake baked up well, was easy to cut and remove from its pan. Chef, your cake and a printed copy of the recipe will definitely be included in our annual fund raising Bake Sale. Thank you Chef for sharing your extraordinary talent. Sorry, 5 is the maximum...

From: kzbhansen

On Mar 9, 2006

This was really good. I liked the custard consistency. I actually found another treat I can sneak coconut into my DH with. THanks for posting

From: Cinnamon1025

On Mar 8, 2006

This was wonderful. 10 stars if I could give them! The cornbread was really complimented by the fruity custard! I omitted the raisons as I don't care for them, and added a splash of orange juice to the custard to make up for it. I am adding this recipe to my "impress the guests" collection.

From: MarieAlice

On Mar 7, 2006

We really enjoyed this unusual coffee cake. Great instructions, easy to follow and perfect results. Thanks for a great recipe.

From: * Pamela *

On Feb 28, 2006

To me this recipe earned about 3 and a half stars, so I rounded it up to four. I know coffee cakes aren't supposed to be overly sweet, but I really felt this one could have used more sugar. I did use raisins instead of currants but everything else I followed as directed. I thought this was ok, but the kids and DH wouldn't eat more than a small piece. Good luck in the contest

From: tigerduck

On Mar 9, 2006

I loved this cake. I found it well-balanced and in particular liked the cornmeal in it. Thank you for posting and good luck in the contest!

From: Baby Kato

On Mar 12, 2006

Thank you so much for sharing your tasty, tasty recipe. We loved this chewy, tender, lemony flavoured coffee cake. The currants, orange juice & coconut combine to create a lovely flavour. I'll certainly be making this again.

From: stormylee

On Mar 21, 2006

This reminds me very much of Finnish quark pies made around Easter - they are flavoured with lemon and have raisins in them, so despite the Caribbean influences I felt like I was eating something very "familiar". The fresh ginger was a great addition. (I think I'll add some into my Easter quark pie this year, too...! Thanks for the idea!) I did use 4 tbls of orange juice for plumping the currants as 2 tbls didn't cover them. Lovely small cake and quick to make!

From: Chef Kate

On Mar 19, 2006

I found the batter to be more like a dough. And I found that the cake required more time in the oven than stated in the recipe. The custard topping is good--but better after the cake sits for quite a while. Eaten warm as suggested it is a little rough tasting--after it has 'cured' a bit, the custard is less acetic and the shortbread-like bottom and the custard top blend much better.

From: ellie_

On Mar 19, 2006

Wonderful for Sunday breakfast or anytime! Great directions but I subbed regular raisins for the currents. Thanks for sharing and good luck!