Toasted Coconut Cornmeal Cake

Makes 8 servings

Toasted coconut is the star of this cake. Paired with cinnamon, olive oil, and a splash of Chardonnay, this cake is bursting with unparalleled flavor. This versatile cake can be served for breakfast with fruit (fresh oranges work especially well) and whipped cream, or as an afternoon snack with coffee or tea. This cake is guaranteed to sweeten your day!

INGREDIENTS

1 cup sweetened coconut, shredded
1 cup granulated sugar
2 large eggs
½ cup extra-virgin olive oil
½ cup Chardonnay
1¼ cups all-purpose flour
½ cup fine cornmeal
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
Zest of 1 lemon
3 tablespoons powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Spread the coconut on the cookie sheet in an even layer and bake for 8–10 minutes, stirring every two minutes, until it is evenly golden brown. Remove from oven and allow to cool completely on the pan.
3. Turn oven to 375°F and line an 8-inch cake pan with parchment paper.
4. Whisk together the sugar, eggs, olive oil, and Chardonnay in a large bowl, until smooth.
5. Combine the flour, cornmeal, baking powder, salt, cinnamon, and lemon zest in a separate medium bowl, whisking well before adding to wet Ingredients. Stir just until incorporated.
6. Gently fold in the toasted coconut and pour the batter into the prepared pan. Bake for 35–40 minutes, until a skewer comes out clean. Allow the cake to cool in the pan for 20 minutes.
7. Carefully remove the cake from the pan and peel off the parchment paper. Place the cake on a wire rack to cool completely.
8. Before serving, dust with powdered sugar. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 425 (19%)
Total Fat 19.19 g (40%)
Saturated Fat 5.968 g
Polyunsaturated Fat 1.868 g
Monounsaturated Fat 10.539 g
Trans Fat 0.011 g
Cholesterol 47 mg
Sodium 656 mg (44%)
Total Carbohydrate: 57.19 g (23%)
Dietary Fiber: 1.5 g (6%)
Total Sugars: 33.46 g
Protein: 4.66 g (9%)
Vitamin A 89 mcg (4%)
Vitamin C 2.4 mcg (3%)
Vitamin D 10 mcg (2%)
Potassium 109 mg (2%)
Calcium 16 mg (2%)
Iron 1.61 mg (9%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here