Coconut Cake

I was raised in a way that these days is deemed Old Fashioned - I keep a bounty of offerings available at all times in case of emergency.

In my fridge there is always a couple of kinds of cheese, a stick of salami, ingredients for homemade hummus or salsa, some crackers (pro tip: crackers are kept in the freezer).

I do this knowing my husband is likely to say at any moment "COME OVER FOR DRINKS AND SOMETHING TO EAT. SUE IS A GREAT COOK." Yes, Sue IS good cook but her mom taught her to be a Great Hostess!

On days we play golf with other couples, I sometimes make a no sugar sweet - just a simple brownie or cake I can serve with a scoop of Breyers No Sugar Vanilla.

This is a snacking type of cake I make early in the day when I think we may have folks over later. It uses half a cup of Truvia which is a stevia blend sweetener. You must use Truvia baking blend or you will have a brick rather than a moist delicious cake!

You must use a blend of regular and almond flour for this cake to work - NO substitutions.

Ingredients

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1/4 cup unsweetened dried coconut
• 1/2 cup Truvia for baking
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• 1 tablespoon apple cider vinegar

Instructions

• Preheat oven to 375 degrees. Lightly coat 8 inch round cake pan with cooking spray and set aside. I also use a parchment or waxed paper round.
• In a large bowl whisk together flour, almond flour, coconut, Truvia, baking soda, and salt.
• In a small bowl whisk together the milk, butter and extracts.
• Add the liquids to the dry, blending until smooth. Stir in the vinegar.
• Pour into prepared pan and bake until center springs back, 30 to 35 minutes.
• Cool ten minutes before turning onto rack to cool completely. Cut into thin wedges and serve with fruit or a small scoop of Breyers No Sugar Vanilla.