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dry ingredients into the bowl
and mix until fully blended.

Th e batter will be thick.

Scrape the mixture into the
prepared pan and bake for 35
minutes until done and lightly
brown. Th e cake is done when
the center springs back when
lightly pressed with your fi nger
or a toothpick comes out clean.

Cool the cake for a few
minutes and, when it is cool
enough to handle, invert it,
removed the parchment and
place it back in the pan or on
a cake plate to glaze. Using a
skewer or chopstick, poke holes
in the cake so that the caramel
can permeate when poured over.

Th e caramel glaze:
¾ ¼
½ ½
cup sugar
cup water
cup coconut cream
cup coconut oil
In a medium saucepan,
melt the sugar and water over
medium heat and let boil until
caramelized; this will take
about 10 minutes. It must be
watched carefully, as once it
begins to caramelize it will go
from liquid gold to scorched
black tar quickly.

When the sugar and water
JEWISHEXPONENT.COM mixture has reached a golden
color and a syrup-like texture,
add the coconut cream. Stir and
allow it to blend to a smooth
texture. If the sugar crystal-
lizes, don’t worry, just keep
stirring over a low heat until it
melts again. Add the coconut
oil, and stir again until the
caramel is golden and thick.

Pour the hot caramel slowly
over the cake, allowing it to
drip into the holes. Let the cake
cool a bit before topping it with
toasted coconut.

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Th e toasted coconut topping:
¾ cup unsweetened
shredded coconut
⅓ cup powdered sugar
In a medium-sized skillet,
heat the coconut over medium,
stirring and turning occasion-
ally with a spatula, while
watching carefully. Aft er about
8-10 minutes, the coconut will
begin to turn golden — once
it starts to brown, the toasting
happens quickly. Stir until all
of the coconut is toasted, and
pour it into a small bowl. Add
the sugar and stir.

Pour the toasted coconut
over the caramel glaze on top
of the cake. ●
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FEBRUARY 25, 2021
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