"This was a great pie and it's so much better warmed 30 seconds in the microwave. I also made the caramel sauce. For the sauce, it took me about 7 minutes to get the 'deep amber' color, and I did burn it a little, but it was still great. My pie wasn't runny - it had the same consistency of a regular pecan pie.

The pie was rich, but somehow the caramel seems to cut the richness. Along with the caramel sauce, I'll add vanilla ice cream with this the next time I make this one.

"This cake was one of the best I've ever made. It was gone within a 24 hour period. The icing was a little tricky to spread because the consistency was a little loose - probably my fault. I'll pay extra attention the next time I make the icing. It was so tasty, but I had alot left over...I felt guilty throwing it out.

The cake was wonderfully moist - I had been worried because of the other 'dry' reviews. I was also nervous about using the coconut milk, but it was wonderful. I followed the recipe with exception of the flour type because I only had White Lilly all-purpose. I had to add 1 tablespoon of baking powder - usually, I'd never have the confidence to adjust a recipe, but the same cake recipe was in an old copy of Southern Living in a Lemon-Coconut cake recipe.

I had 3 guests over for dinner and they couldn't stop talking about it. This one is a keeper - I just need to master the icing.