Hi, everyone! Gail Bridges interviews me today at her blog.
Because I have no snippets for you today, have some cake. Or at least the recipe for a good one.
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Gluten Free Coconut White Chocolate cake
½ cup light olive oil
¼ cup softened unsalted butter
2 eggs or egg equivalent
1 tsp real vanilla
¾ cup white sugar or sugar substitute
½ tsp salt
2 cups Pamela’s Baking and Pancake Mix (my normal GF flour, you may have others)
1 cup shredded coconut (can be toasted beforehand)
1 cup white chocolate morsels
½ tsp milk (dairy, soy, almond, or coconut)
Directions:
Beat oil, butter, eggs and sugar together. Mix in vanilla, salt, and milk until batter is thick but smooth. Add ¾ cup shredded coconut and ½ cup white chocolate morsels; reserve the remainder for topping. Spread into greased 9”x 9” pan and bake at 350 F for 25 minutes in preheated oven (or until inserted toothpick comes out clean.)
While still in pan and hot, sprinkle white chocolate chips over top of cake. To speed melting, place back in warm oven for 1 minute. Spread melted white chocolate over surface of cake, then sprinkle on remaining coconut. Cover and chill for several hours, then cut and serve.
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Disclaimer: totally not calorie-free, or even particularly healthy. But it is delicious with tea, after an all-night writing session.