Persimmon Coconut Cake with Coconut Icing

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