Persimmon Coconut Cake
2 c sugar
1 1/4 c oil (I used coconut oil)
4 eggs
2 cups persimmon pulp
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 c flour (I used 1 c coconut
flour and 1 c almond meal)
1/2 c chopped pecans or walnuts
1/2 c coconut
Mix all ingredients a few at a time
then fold in pecans and coconut. Grease a 9X13 pan. Bake at 350 for 35 minutes or until a
toothpick comes out of the middle clean.
Coconut Icing
1/4 c butter
8 oz cream cheese(room temp)
4 c powdered sugar
1 tsp vanilla
1 c chopped pecans or walnuts
1 c coconut
Blend together then stir in nuts
and coconut. Keep refrigerated.
This cake was amazing!!! I made it for my friend Lori D's birthday and she loved it.......ok to make the day before and refrigerate. I served it with vanilla ice cream and a sprinkle of cinnamon. char
