Chocolate Cake With Coconut Sauce

1. 1

   Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.

2. 2

   Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through.

3. 3

   Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

* Per serving · 4 servings · Values may vary.

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