So tender and yummy. I used little baby potatoes instead of medium quartered ones; they were pretty tiny so I didn't cook for quite as long. Also I gave them a pretty thorough poking with a fork before marinating. I brushed the leftover marinade over some pita wedges and baked them in the oven too, sooo good!

Reviewed On: Aug. 5, 2007

I was so impressed with how this turned out, given how simple the ingredients were. I swapped out coconut extract for vanilla and it was delicious. Thanks for the recipe!

Reviewed On: Aug. 5, 2007

Love it! Several times during the prep I was sure I'd ruined it...it was alarmingly liquid compared to other cakes I've made, but it rose beautifully and the texture and taste were perfect. I didn't have any white vinegar so I used red wine vinegar and was sure that would ruin it, but I couldn't tell anything was wrong. Very moist and very good. I topped it with coconut flavoured icing and then a layer of shredded coconut and it had a very nice flavour overall. Very different cake for me, but everyone seemed to like it!

Reviewed On: Aug. 5, 2007