Easy and moist, not too rich
Double the recipe to make into Christmas cake

Source: Barbara from New Plymouth, a Gourmet Hostess of mine

Ingredients:

• 500 g mixed dried fruit
• 1/2 C sugar
• 1/2 C water
• 1 T golden syrup
• 75 g butter
• 1/2 t baking soda
• 1 egg, lightly beaten
• 1 C plain flour
• 1/2 t baking powder
• 1/2 t cinammon
• 1/2 t mixed spice
• essences to taste

Directions:

1. Place first 5 ingredients into saucepan, bring to boil then simmer two minutes.

2. Add baking soda and leave to cool.

3. Add egg and sifted dry ingredients.

4. Place into 20cm square, lined cake tin.

5. Bake at 160oC approximately 40 minutes.

6. Cool in tin.

Easy and moist, not too rich
Double the recipe to make into Christmas cake

Source: Barbara from New Plymouth, a Gourmet Hostess of mine

Ingredients:

• 500 g mixed dried fruit
• 1/2 C sugar
• 1/2 C water
• 1 T golden syrup
• 75 g butter
• 1/2 t baking soda
• 1 egg, lightly beaten
• 1 C plain flour
• 1/2 t baking powder
• 1/2 t cinammon
• 1/2 t mixed spice
• essences to taste

Directions:

1. Place first 5 ingredients into saucepan, bring to boil then simmer two minutes.

2. Add baking soda and leave to cool.

3. Add egg and sifted dry ingredients.

4. Place into 20cm square, lined cake tin.

5. Bake at 160oC approximately 40 minutes.

6. Cool in tin.

Source:

Ingredients:

• 1 cup (2 sticks) butter, at room temperature
• 3 cups sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions:

1. DO NOT PREHEAT OVEN.

2. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.

3. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour.

4. Add the vanilla and stir well.

5. Pour the batter into the prepared pan and put the cake in a cold oven.

6. Set the oven temperature to 325 degrees. Begin timing now and bake the cake for 1 hour and 15 minutes.

7. Test of doneness by inserting a toothpick in the center of the cake.

8. The toothpick should be clean when it is removed.

9. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
This coconut zucchini bread tastes great at room temperature, but toasting a slice does wonderful things to the coconut. A slather of butter is optional.

White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. Look for it in large supermarkets and natural foods stores. As always, I urge you to seek out local and organic ingredients; they really do make a difference.

Source: Farm Girl Fare

Ingredients:

• 11/2 cups organic white whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (scant 1/4 teaspoon if using fresh ground)
• 3/4 cup unsweetened shredded coconut
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup organic yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 8 ounces zucchini, coarsely grated (about 11/2 cups; don't squeeze out any liquid)
• 1/3 cup melted coconut oil

Directions:

1. Heat the oven to 350°. Grease a 9″×5″ loaf pan (you can use coconut oil if you like).

2. In a large bowl, combine the white whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and coconut. Set aside.

3. In a medium bowl, combine the brown sugar, granulated sugar, yogurt, egg, vanilla, and zucchini and mix well with a rubber spatula. Let the mixture sit until it comes to room temperature. (Alternately, you can let the yogurt, egg, and zucchini come to room temperature separately and then combine everything.)

4. Stir the melted coconut oil into the wet ingredients, then fold the wet ingredients into the dry ingredients and stir gently just until combined.

5. Spread the batter evenly in the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts getting too dark (check after about 40 minutes), cover it lightly with a piece of foil for the remaining baking time.

6. Let the zucchini bread cool in the pan 10 minutes, then carefully remove it and cool completely on a wire rack. Store in an airtight container at cool room temperature for up to three days or freeze. Tastes great sliced and toasted!

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2011/02/easy-orange-yogurt-loaf-cake.html

Makes one 9″×5″ or 10″×5″ loaf

This is the kind of simple recipe I love to have in my collection. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. It’s heavenly with fresh strawberries or blueberries, especially if you add some whipped cream and/or vanilla ice cream.

Like most baked goods it also freezes beautifully, and it can be easily sliced when frozen. It tastes even better the second day. As always, I urge you to seek out local and organic ingredients whenever possible; they really do make a difference.

Source: Farm Girl Fare

Ingredients:

• 3/4 cup (11/2 sticks) organic butter, softened
• 11/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup plain yogurt
• 1/2 cup organic orange juice
• 2 Tablespoons finely chopped or grated organic orange zest (I use a vegetable peeler & a sharp knife)
• 2 cups organic all-purpose flour
• 1 teaspoon baking powder (make sure it's fresh!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional syrup:
• 1/3 cup organic orange juice (strained if freshly squeezed)
• 1/4 cup granulated sugar

Directions:

1. Heat the oven to 350°.

2. Place the butter and sugar in a large bowl and use an electric mixer (I use a hand held mixer) to cream until light and fluffy, 1 to 2 minutes.

3. Add the eggs, vanilla, yogurt, orange juice, and orange zest and beat 1 minute.

4. Add the flour, baking powder, baking soda, and salt and mix well.

5. Pour the batter into a greased 9″×5″ or 10″×5″ loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. Ovens vary, so start checking for doneness after about 45 minutes. Let the cake cool on wire rack for 10 to 15 minutes and then carefully remove it from the pan.

6. If desired, combine the orange juice and sugar and stir until the sugar dissolves, then spoon or brush over the cake. Slice and serve (preferably the next day if you can wait that long) plain or piled high with fresh strawberries or blueberries and whipped cream or ice cream—or both! This cake will keep at room temperature for 3 days or it can be frozen.

Source: The Country Cook

Ingredients:

• FOR THE CAKE:
• 1 box vanilla, white, or yellow cake mix
• 1 3oz box strawberry gelatin mix (Jell-O)
• 4 eggs
• 1 cup vegetable oil
• 1/4 cup water
• 1 pint fresh strawberries (or 1 cup fresh crushed strawberries)
• FOR THE ICING:
• 1/2 block (4 oz) cream cheese, softened
• 1/3 (5 1/3 Tbs) cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 Tbs milk

Directions:

1. Preheat oven to 350 degrees F.

2. Spray 9×13 baking dish with nonstick cooking spray.

3. Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them.

4. Stick them in a plastic Ziploc bag and start crushing them up. I’m using the flat side of my meat tenderizer but you can use any heavy object or rolling pin. This will probably take you a minute or two.

5. In a bowl combine cake mix with strawberry jello. Mix until combined. Then stir in your eggs, oil, and water.

6. Once that is combined, stir in your 1 cup crushed strawberries. Stir gently by hand. Then pour bater into baking dish.

7. Bake for about 30-33 minutes. Check for doneness with a toothpick to the center.

8. Allow cake to cool completely before frosting.

9. To make the frosting, mix together softened butter and cream cheese (easy with a mixer). Mix until smooth and creamy and lump-free. Then mix in powdered sugar, vanilla extract, and milk. Mix until smooth and creamy. (If you have any leftover strawberries you can mix them into the frosting).

10. Slather frosting on the cake. If there are leftovers, cover with wrap and refrigerate.

Source:

Ingredients:

• 1 stick butter
• 3 Tablespoon cocoa
• 6 Tablesppon of cream or milk
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioner's sugar

Directions:

1. In a saucepan, combine the butter, cocoa, and milk.

2. Heat until the butter melts.

3. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

Frosting is a separate recipe

Source:

Ingredients:

• 1 cup Coca Cola (real thing, not diet)
• 1/2 cup oil
• 1 stick butter
• 3 Tablespoon cocoa
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Directions:

1. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil.

2. In another bowl, combine the sugar, flour and salt.

3. Pour the boiling Cola mixture over the flour mixture and beat well.

4. Add the eggs, buttermilk, soda and vanilla and beat well.

5. Pour mixture into a greased and floured 13 × 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

6. Remove pan. Cool for about 10 minutes before frosting.

Can also serve as a dessert with Raspberry Couli and yoghurt or cream

Source:

Ingredients:

• 125 g butter, melted
• 1 C caster sugar
• 1/4 C cocoa
• 2 eggs
• 1 C flour
• 1 t baking powder
• 1 t vanilla
• 3/4 C chocolate chips

Directions:

1. Combine all ingredients, except choc chips, and mix well.

2. Add the chocolate chips lastly.

3. Bake in 20cm square, paper-lined tin at 180oC approx 30 minutes.

4. Cut into squares when cool to serve.

5. Dust with icing sugar.

Moist and easy to make
Can use other varieties of fruit if wished

Source: Maree (daughter)

Ingredients:

• Cake:
• Zest 1 lemon
• 1 1/4 C sugar
• 3/4 C plain yoghurt
• 1 t vanilla
• 2 1/4 self raising flour
• 1/4 C oil
• 2 eggs, lightly beaten
• 1 - 2 C blueberries
• Topping:
• 1 t cinnamon
• 1 T sugar

Directions:

1. Process sugar and lemon zest until finely chopped.

2. Add yoghurt, oil, eggs and essence.

3. Sprinkle over 2 C flour and mix until just combined; add extra flour if mixture is too soft.

4. Spread half mixture into 23cm lined cake tin, top with fruit, then remaining mixture.

5. Mix topping ingredients and sprinkle over batter.

6. Bake 45-60 minutes at 180oC.

Lovely moist cake
Can be served warm or cold

Source: Susan Duncan (author)

Ingredients:

• Cake:
• 2 lemons, zested
• 200g caster sugar
• 250 g butter, softened
• 250 g self raising flour
• pinch salt
• 1 level t baking powder
• 4 large eggs, lightly beaten
• Syrup:
• 150 g caster sugar
• juice 1 lemon

Directions:

1. Cake:

2. Pulverise zest with caster sugar.

3. Add sifted flour, salt and baking powder.

4. Add butter and eggs.

5. Beat until really smooth, and sugar granules disappear.

6. Pour into greased and lined 20cm cake tin.

7. Bake at 160oC approx 35 minutes – do not overcook.

8. Syrup:

9. Mix sugar and lemon juice and spread over cake as it comes from the oven.

Source:

Ingredients:

• 1 butter cake mix
• 4 eggs
• 1/2/ cup vegetable oil
• 1 cup pecans, chopped
• 1 (15 oz.) can Mandarin oranges, chopped and drained (reserve juice)
• Frosting
• 1 (5 oz.) box of instant vanilla pudding
• 1 (8oz.) can crushed pineapple with juice
• 1 (16 oz.) large frozen whipped topping

Directions:

1. Preheat oven to 325 degrees.

2. In a mixing bowl combine the cake mix, eggs, juice from the oranges and oil. Fold in the Mandarin oranges and pecans.

3. Prepare three 9 inch round cake pans. Cut a circle of parchment or wax paper and place in the bottom of each pan. Spray the pans and paper with nonstick baking spray. Bake for 30 minutes. Remove from oven and allow to cool completely.

4. To prepare the frosting, mix the pudding mix, whipped topping and pineapple. Be sure to buy “instant” pudding and not cook and serve. Every time I post a recipe like this, someone will post a comment that the frosting was runny and would not set up and when I question what kind of pudding they used, we will discover they did not use instant or left the pudding out completely. That just won’t work…lol. Place the frosting in the fridge and allow it to chill for about 30 minutes before frosting the cake layers.

5. Place the cake layers on a cake plate and frost between each layer and over the sides and top. Refrigerate until ready to serve.

Source: Aunt Nita

Ingredients:

• 1 tsp baking soda
• 1/2 c boiling water
• 2 heaping tbsp cocoa
• 2 c sugar
• 1/2 c shortening
• 2 eggs
• 2 c flour
• 1 tsp salt
• 1 tsp vanilla
• 1 tsp baking powder
• 1 c buttermilk

Directions:

1. Combine baking soda, water, & cocoa.

2. Set aside to cool.

3. Mix together sugar, shortening, & eggs.

4. Add four, salt, vanilla, & baking powder to the buttermilk.

5. Stir in cocoa mixture.

6. Mix all ingredients together well.

7. Pour in well greased & floured 9×13 inch pan.

8. Bake at 350 degrees.

Source: Aunt Nita

Ingredients:

• 1 lg bowl cool whip
• 2 containers frozen strawberries
• 1 doz angel food cakes

Directions:

1. Mix frozen strawberries & cool whip.

2. Take one angel food cake & cut it in half.

3. Put the strawberries in the middle of the short cake.

4. Put the other half on top.

5. Put in refrigerator.

Source: Aunt Nita

Ingredients:

• 1 c (8 oz) crushed pineapple in own juices
• 1/2 lb butter
• 1/2 c shortening
• 3 c sugar
• 5 eggs
• 3 c sifted flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c milk (room temp)
• 1 tbsp vanilla extract

Directions:

1. Thoroughly drain pineapple. (reserve juices)

2. Cream together butter, shortening, & sugar until light & fluffy.

3. Add eggs one at a time.

4. Beat well after each addition.

5. Sift together flour, baking powder, & salt.

6. Add alternately with milk until well blended.

7. Add vanilla & lemon extract.

8. Fold in fruit.

9. Pour batter into greased & floured 9×10 inch tube pan.

10. Place in cold oven & bake at 350 degrees.

11. Cool on rack.

12. Remove from pan & serve.

Source: Aunt Nita

Ingredients:

• 1 1/2 c water (boiling)
• 1 c sugar
• 1 1/2 c flour
• 2 tbsp shortening
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 5 tbsp cocoa
• 1 tsp vanilla
• Dash of salt

Directions:

1. Mix all ingredients in large bowl well and quickly. (Batter will be thin.)

2. Pour into a greased 9×13 inch pan.

3. Bake at 350 degrees.

Source: Aunt Nita

Ingredients:

• 2 c sifted cake flour
• 2 c granulated sugar
• 1 tsp salt
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/2 c soft shortening (melted)
• 2 squares unsweetened chocolate
• 1 1/2 c milk
• 1 tsp vanilla extract
• 3 medium eggs unbeaten

Directions:

1. Start heating oven to 350 degrees.

2. In large bowl sift flour with sugar, salt, baking soda, & baking powder.

3. Drop in shortening.

4. Pour in chocolate, 3/4 c milk, & vanilla.

5. With mixer at medium speed beat for 2 min.

6. Scrape bowl and beaters as needed.

7. With spoon beat 300 sweeping-around-the-bowl strokes.

8. Add 1/2 c milk & eggs.

9. Beat 2 min as before.

10. Pour in 3- 8 inch pans that have been greased & lined on the bottoms with wax paper.

11. Bake.

12. Cool in pans on wire racks then loosen with a spatula.

13. Remove & let cool.

Source:

Ingredients:

• 1 box Jiffy cake mix
• 1 large can crushed Pineapple
• 1 large family package of instant vanilla pudding
• 1 small package instant vanilla pudding
• 3 cups milk
• 9 ounces Cool Whip
• Coconut

Directions:

1. Mix cake mix according to direction on box.

2. Bake in a 13″ × 9″ pan.

3. Mix vanilla pudding.

4. Allow it to thicken.

5. Drain pineapple.

6. Spread pineapple over cake.

7. Spread pudding over pineapple.

8. Spread Cool Whip over pudding.

9. Sprinkle coconut on top of cake.

10. Chill until ready to serve.

Frosting Follows.

Source: BearNakedBaker

Ingredients:

• For the cake
• 1 1/3 c all-purpose flour
• 1/2 c Dutched cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 10 tbs unsalted butter, room temperature
• 1/2 c (packed) light brown sugar
• 1/2 c sugar
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 oz bittersweet chocolate
• 1/2 c whole milk, room temperature
• 1/2 c boiling water
• (Duncan Hines Devil's Food Cake)

Directions:

1. Preheat oven to 350°F and position two racks evenly about 1/3 and then 2/3 from the floor of the oven. Butter the bottom and sides of two 8″ round cake pans, line with parchment, butter again, and then flour–add about 2 tsp of flour to one of the pans and shake it around to lightly coat the bottom and sides. Invert the other cake pan over the floured one, flip them both over and rap smartly against the counter. Remove the floured pan and set aside. There should be enough flour now in the second pan to shake about and coat the bottom and sides as well. If not, at a little more flour. Once well-coated, knock the excess into the sink. Set prepared pans aside.

2. (Now would be a good time to toast the pecans for the frosting.)

3. Chop the bittersweet chocolate finely and put in a small bowl. Microwave till mostly melted, about two twenty-second bursts for my microwave, and stir till completely melted. Set aside.

4. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Yes, SIFT it. Cocoa is notoriously clumpy, and if you don’t deal with it now, you never will. Set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed till light and fluffy, about 3 min. Add the eggs one at at time, beating for 1 min after each addition. Add the vanilla.

6. Reduce the speed to low and beat in the melted chocolate, scraping down the bowl to ensure even mixing.

7. Add the flour mixture in three additions, alternating with the milk (in two additions. Mix only till each addition is incorporated into the batter, scraping down the bowl halfway through and then again at the end. With the mixer on the lowest possible speed, slowly stream in the boiling water. Remove the bowl from the mixer and finish mixing with a spatula.

8. Divide the batter evenly between the two prepared pans and smooth with a spatula. Rap each on the counter sharply once or twice to get rid of any big air bubbles.

9. Bake in the preheated oven for 25 to 30 minutes, rotating the pans top to bottom and back to front halfway through baking. When done, a cake tester inserted into the middle of the cake will come out clean. Remove from the oven and place cake pans on cooling racks. After 5 minutes, run a thin metal spatula around the edges of the cakes and turn them out with your hand. Place cakes back on the racks tops up and cool completely.

10. For the frosting

11. 3 c pecans

12. 1 (12 oz) can evaporated milk

13. 3 c sugar

14. 1 tsp salt

15. 12 oz unsalted butter

16. 1 1/2 tsp vanilla

17. 2 tsp bourbon whiskey

18. Spread the pecans on a rimmed cookie sheet or jelly roll pan and toast in a 350°F oven until nuttily fragrant, about 8 minutes. Remove from the oven and let cool. Chop and put into a bowl. Shake gently to settle the dusty little nut bits to the bottom of the bowl and scoop off about a cup and a half of the nice clean pieces from the top. Set aside.

19. a large, heavy pot (seriously, 4.5 qts or slightly larger; I used an enameled cast iron Dutch oven), combine the evaporated milk, sugar, butter, and salt. Cook over medium heat, stirring regularly, till it reaches the soft ball stage (237°F). How long this’ll take will depend on your range, pot, and the temperature of your ingredients. Suffice to say, it feels like rather a while. Persevere, if you don’t take it all the way to 237°F the frosting won’t set correctly.

20. Once the frosting comes to temperature, remove it from the heat, carefully transfer it to a metal bowl stabilized with a kitchen towel, and mix in the vanilla and bourbon. Stir with a wooden spoon (or, hem, a hand mixer) till cooled a bit, 3-4 min. The frosting won’t increase in volume, and you’re really looking for a happy medium consistency–cool enough to stay on the cake, but warm enough to spread.

21. To assemble the cake, use a large serrated knife to even off the tops of the cake layers if their uneven or excessively domed. Daub a teaspoon of icing on a prepared cake round or serving plate and invert one of the layers on top. Remove about 1 1/2 c of the icing to a medium bowl and stir in the finely chopped (dusty) pecans. Spread this mixture over the top of the first cake layer, bringing it out to the edges of the cake. (If the frosting, and the pecan mixture in particular, has gotten to cool to spread with a spatula, moisten your fingers and just gently press it out. Alternatively, warm the frosting over a double boiler till it thins to a spreadable consistency.)

22. Top the pecan mixture with the remaining cake layer. Frost top and sides with the remaining plain frosting, working quickly and firmly as the frosting will stiffen as it cools. Try not to rock your spatula back as the sticky frosting will pull up crumbs if you do. This is most important on the top of the cake.

23. Again, if the frosting gets too stiff, you can either soften it down a bit in a double boiler or just use lightly moistened hands to sculpt the frosting onto the top and sides of the cake, buffing seams together with your fingers. I’ve done it both ways.

24. Once the cake is frosted, coat the sides of the cake with the reserved chopped pecans. Let frosting set. Cake can sit out for a bit with no problem, but cover with plastic wrap and refrigerate if keeping for more than a day or so. Let come back to room temperature before serving.

Vanilla Glaze recipe follows, please try it….

Source: BearNakedBaker

Ingredients:

• 3 cups cake flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs, room temperature
• 1/4 cup sour cream
• 1 cup buttermilk
• 2 tsp. pure vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup sweetened flaked coconut

Directions:

1. . Preheat oven to 350 Degrees Fahrenheit.

2. Sift together cake flour, salt, baking powder and soda. Set aside.

3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).

4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.

5. Mix in sour cream and vanilla extract.

6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together — For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture — so on and so forth — DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!

7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.

8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).

9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).

10. . Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

11. VANILLA ALMOND GLAZE

12. 2 cups confectioners’ sugar

13. 1/4 cup butter, melted

14. 1/4 cup evaporated milk

15. 1/2 teaspoon pure vanilla extract

16. 1/2 teaspoon almond extract

17. Directions:

18. In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!

19. Drizzle over desired desserts.