I've recently started a little business, a very small business, since I only have one customer….I've been baking two of my special cakes for a restaurant not far from where I live. Maybe 3 or 4 a week but it does add a little cash to my "Travel Savings Pishkey", a term I use to describe where I save money I don't want to touch for any other reason.

The two cakes I sell are the Rum and Key Lime Bundt cakes which just happen to be very popular with family and friends and now the customers of this restaurant.

Recently I decided to expand my repertoire and try my hand at another tasty cake but with basically the same recipe. I just substitute a few of the ingredients for another flavor.

In this case it's Coconut.

So I had to find a really good tasting shredded coconut that was a little sweet and would fit my needs. Baker's Angel Flake Coconut filled that bill. It's a grated coconut with long flakes that aren't too thin. They are very moist as real Coconut should be! This is such a good tasting product that it received the best taste award this year from the American Culinary Chefs Best Association.

I guess after being in the business since 1780, Baker's might know a thing or two about Coconut. Actually, they really started out in the chocolate business, graduated to Coconut over the years that followed and are now producing the best selling sweetened Coconut flake in the world...They are now a part of the Kraft Foods Corp.

I really love the fact that when I put the Coconut on top of my cake it stays fresh looking and makes an elegant presentation. No droopy Coconut with Baker's.

Each 7 ounce bag contains 2-2/3 cups and I can use one bag for about 4-5 cakes, so it's cost effective as well as delicious. next time though I will look for a bigger bag now that I know the cake is a hit with the customers as well as my family. I paid $1.29 for this bag.

All this delicious fresh taste doesn't come without a price though and I don't mean money wise since in 2 tablespoons, which is a little less than what I actually use for my cake. There are 70 calories and 5 grams of fat, but no tran's fats or cholesterol. Carbs aren't too bad, weighing in at 6g, there is 1g of fiber and just a trace of protein as well as 40 mg of sodium...The main ingredients are coconut, sugar and water, with a little propylene glycol thrown in to preserve that fresh flavor and a tiny amount of salt to retain the whiteness.

But, when you think of it, it's not all bad since you aren't going to sit down and eat a whole cake or bag of coconut. The Baker's Coconut is just a small part of the entire recipe… but, an important one!

So without further ado, here is the recipe for my
Coconut Taste of the Tropics Cake


Ingredients;.

1-box Duncan Hines Coconut Supreme cake mix

1-4 serving-size box instant Jell-O Coconut crème pudding mix.

1-cup water

2/3-cup vegetable oil....I use canola oil

1-Tablespoon coconut milk.....you can buy it bottled or in a can in the baking dept. of most markets

4 eggs

Topping

1-cup confectioners sugar

½-cup water

2-Tablespoons coconut milk.....

A few tablespoons Bakers Angel Flake Coconut

Beat the cake mix, pudding mix, water, oil, coconut milk and eggs just until ingredients are blended and no large lumps remain. Usually about 2 minutes. Don't forget to scrape down the bowl at least once while mixing.

Spray your Bundt pad with the flour spray or grease and flour your pan. Then sprinkle about half a handful of the coconut in the bottom of the pan. Just till the bottom is slightly covered. Pour batter on top of coconut.

Bake 55 minutes at 350 degrees or until cake tests done by touching the top of the cake for a second, if it springs back, it's done. Ovens vary, so keep an eye on the cake after 50 minutes.

Cool cake in the pan until lukewarm, then poke holes into the cake with a large fork....Blend together the topping ingredients thoroughly, then pour over the entire cake. Let the juice mixture be absorbed. When cake has cooled completely, turn out upside down onto a serving platter. Then, sprinkle the top of the cake with another small handful of the coconut. You don't need to use too much, just a light sprinkle.

Voila, its done and you have a beautiful cake that is pretty easy to bake and a true taste of the tropics thanks to Duncan Hines, Jell-O and Bakers Coconut…and, of course your time and energy in the kitchen

bon Appitit

For those interested; a few of my other recipes

Key Lime Cake Recipe
Rum Cake Recipe
Angel Lush Cake



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