Teresa Pickell

Much better than expected. Perfect served warm with a scoop of vanilla ice cream. This is one recipe that I will keep in my stash!

This cake was the moistest and most flavorful cake I've ever made using coconut! The 14 oz sweetened coconut milk made all the difference. I will keep this recipe in my 'favorites' that will be passed on to my children and their children to recreate throughout the years.I saved 1/4 cup of coconut, and toasted it , and sprinkled it on top of the creamcheese buttercream icing that I used.IcingRecipe:1 3/4 C softened butter1/2 block softened cream cheese1 3/4 C. Confectioners sugar1/8 t. salt1 t. vanilla1 seeded vanilla bean1-2 T. milk. Good recipe!!The next time I make it, I will use the marshmallow icing recipe with the toasted coconut on top!Teresa~

I made it just as the recipe stated. Next time I make it, I'll make homemade meatballs. Otherwise, it was easy and the sauce was very good!