I must admit that I am between Baker A and Baker B - carrots and coconut is okay (maybe raisins). But this cake looks delicious! I must ask - can you explain the "science" involved with loosening the edges immediately after baking? I didn't realize that would help prevent collapse in the middle. Should this be done for all types of cakes? Thanks in advance. Loosening the sides will help release the tension as the cake is cooling. Maybe this is a good thing to do when the cake is heavy with ingredients? PJ? Elisabeth @ KAF If you don't loosen the sides (and they haven't naturally pulled away from the pan during the baking process), the edges will tend to hold onto the sides, while the middle settles a bit, thus yielding taller sides, and the appearance of a sunken middle. As Elisabeth says, this is more apparent with heavier/denser type cakes. PJH

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