Another Great  September Recipe: Glazed Orange Coconut Cake

orange bundt cake

This recipe is freaking delicious!! Try it, you’ll love it… and so will the lucky people who get to enjoy it with you.

(Recipe courtesy of Global Table Adventure…. With a few tweaks by me. 🙂 )

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup finely shredded, unsweetened coconut
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup fresh orange juice (2-3 oranges)
1 tablespoon finely grated orange rind
2 cups mini semi-sweet chocolate chips (my addition)

Orange glaze: (revamped by me)
Make after cake has completely cooled. Whisk together until smooth:
1 cup powdered sugar
2 Tbs milk
1 ½ tsp orange oil (found in special food stores)–or you could try 1 Tbs orange juice and cut the milk to 1 ½ Tbs. However, I prefer the pure orange oil.
1 Tbs light corn syrup

Preheat oven to 350F. Grease and flour a bundt pan.

In a mixing bowl, combine flour and next five ingredients (flour through salt).

In a small bowl, combine coconut milk, oil, eggs, vanilla, and orange juice and rind. Slowly add to dry ingredients and mix on medium speed until smooth. Pour into prepared bundt pan.

Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before removing from pan. If you don’t, it might break!

The chocolate chips will settle at the bottom, which becomes the top of the cake when you put the cake on a plate.

With a knife, add glaze to completely cooled cake, letting it run down the sides .

Happy Eating!




September Recipe: Blackberry Good Stuff

Here in the U.S., it’s blackberry season. In the Pacific Northwest, where I live, blackberries are everywhere. I pick them and freeze, so that we have blackberries all winter long. Freezing is so easy! Just pick, spread on a cookie sheet and freeze for several hours. Then pour into a freezer container.

One of my favorite recipes is a cobbler I call Blackberry Good Stuff. Once you try it, you’ll be hooked. This recipe calls for an 8 x 8 inch pan, but I like to make more than that… my family demands it! 🙂 If you want to make a bigger batch, double the crust recipe and use a 9 x 13 inch pan.

Preheat oven to 375 degrees.

1 cups quick-cook oats
1/2 cup unbleached flour
1 cup sugar

Cut in 1/2 cup soft butter until crumbly.

Spread half this mixture in an 8 x 8 lightly greased pan. (Note: This stuff sticks, so greasing is essential. When I made this recipe last week, I substituted parchment paper instead and it worked, too.) Bake the crust at 350 for 10 minutes. While baking, mix filling:

2/3-1 cup sugar
1/4 cup flour
1 1/2 Tbs lemon juice
t tsp tapioca

Pour over and mix gently with:
4 heaping cups fresh blackberries (actually, any berry should work)

Pour berries evenly over partially-baked crust. Sprinkle the remainder of the crust over the berries. Bake 45 minutes.

To die for! Great warm or cold, served plain or with vanilla ice cream.


blackberry good stuff