This is my newest version of coconut cake! You can serve it as a breakfast coffee cake, if you have a sweet-tooth crowd or with ice cream for dessert after dinner. It's sort of like an Almond Joy candy bar with a little orange peel thrown in. CAKE:
1 3/4 cups flour 2 tsp. grated orange peel
2 tsp. baking powder 2 eggs
1 tsp salt 1 tsp. vanilla
1 cup coconut 1 cup canned coconut milk
3/4 cup sugar 6 oz. dark chocolate bar,
1/2 cup chopped whole almonds chopped to bits
1/2 cup canola oil 1/2 cup coconut
Mix the first eleven ingredients, then stir 1/2 of the chocolate. Then top the cake with the remaining chocolate and the 1/2 cup of coconut. Spoon into a buttered springform pan or 9 inch baking dish. Bake at 350 degrees for 45 to 50 minutes.
GLAZE:
3/4 cups powdered sugar
2 tab. coconut milk
1/2 tsp. vanilla
Mix until smooth and drizzle over the cooled cake.
Sweet and fresh-- Serve with fresh fruit and scrambled eggs with avocado for breakfast. Enjoy!
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