Coconut cake with ambrosia
Cakes
Coconut cake has always been a special occasion dessert for me, and with ambrosia, it's a fixture on my holiday table, along with pumpkin and lemon icebox pies. I'd never been aware of the ambrosia element until I moved to Memphis as a college student, but it adds wonderfully to the cake. It is the wonderfully simple frosting that makes this cake. Should be made at least three days in advance, and can be frozen for up to two weeks.
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