Sunday, October 19, 2014

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

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