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Mama's Coconut Syrup Cake

Wow. Can someone say writer's block? I literally just spent 15 minutes writing out this blog post, then I read it over and I didn't like the way it sounded, so I erased everything....then I wrote it again, and I just erased it for the second time. When I'm baking, I usually have an idea about what I'm going to write about later on with the recipe, but my mind is just blank today.

I guess I could sit here and go on and on about how amazingly decadent, moist, and flavorful this cake is...but how boring? Obviously, this cake is good or else I wouldn't be dedicating an entire blog post to it. And plus, even if I did tell you how good it is, isn't taste in the mouth of the beholder? I definitely didn't think this cake was going to be that good when my mother was telling me about it last week, because for one, I've never really been a die-hard fan of coconut. I refuse to eat Almond Joy and I find pina colada to be disgusting. But as soon as I took one bite out of this cake, it had me hooked. And it will most likely have the same effect on you..just sayin. 

I was actually planning on making something with chocolate this week(surprising huh?). Like whole-grain brownies....or chocolate chip muffins. Sigh. But I didn't. Instead, I made this coconut syrup cake. And I discovered that it's not so bad to change things up a bit.

Now, this doesn't mean that I am going to try an Almond Joy the next time it ends up in my goody bag at a party or something...that's just pushing it. 

But it does mean that:
1) This is officially one of my favorite cakes.
2) I will be making it again soon.
3) I'm going to go eat a chocolate bar since my chocolate craving wasn't satisfied today.


Coconut Syrup Cake

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3 eggs
1/2 cup oil (I used olive oil, it's healthier! But you can use vegetable oil)
1 cup granulated sugar
1 and 1/4 cup all-purpose flour
1 cup of coconut powder
2 heaping teaspoons of baking powder
1/4 cup milk

For the syrup:
1 cup granulated sugar
1 cup water
half of a lemon


Preheat oven to 350 degrees.

Using a hand or stand mixer, beat together eggs, oil, and sugar. Add flour, coconut powder, and baking powder and mix well. Add milk and mix thoroughly.

Spray the bottom of a 13 x 9 inch pan with cooking spray. Pour the cake batter into the pan and spread evenly. Bake for 20-22 minutes (on the middle rack), or until the top is golden.

While the cake is baking, combine syrup ingredients in a small saucepan and boil for about 10 minutes. Remove from heat and set aside to cool. (I usually put the saucepan in a bowl of ice water to cool)

When you remove the cake from the oven, let it cool for about ten minutes. Then, cut it into squares, and following that, pour the cooled syrup carefully over the cake, starting around the edges and moving into the middle.

Allow time for the syrup to be absorbed and the cake to cool completely before serving.

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