Take Me Away Cake

This Winter has been unfavorably brutal to some of my friends across the US. I’ve heard stories of people being snowed in, stuck on the highway, and frigid temperatures. I know when I lived back in Chicago, I used to curse the day I decided to move there every day in the Winter. It was always too cold to do anything functional outside. I spent a lot of time on indoors activities, which of course including my favorite activity, baking. I decided to vicariously channel my friends frustration into a new cake idea. Who would want to be some place warm and tropical when its negative degrees outside? Since not everyone is able to make that trip I used it a an inspiration for a new cake recipe. Its tasty and tropical!




Take Me Away Cake

1 cup of butter, room temperature

1 cups of sugar

3 cups of all-purpose flour

1 1/2 tsp of baking powder

1/2 tsp of salt

1/2 tsp of ginger

1 tbsp orange zest

1 cup all natural coconut flakes

6  large eggs, room temperature

1 cup of mango nectar

1/2 cup of coconut milk

1 tbsp mango flavored vinegar (optional)



2 tbsp coconut milk

2 tbsp of light or dark rum

2 cups confections sugar


1 cup of coconut flakes for decoration (optional)




Butter and flour bundt pan.  In medium sized bowl, combine together flour, baking powder, salt, ginger, orange zest and coconut flakes. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. (Combine until butter and sugar is light and fluffy and doubled in size.) Add eggs one at a time to the creamed mixture. Add mango vinegar. Add mango nectar and coconut milk. Add dry ingredients to wet mixture in thirds, slowly incorporating each time. Mix well until all ingredients incorporated, be careful not to overmix


Pour batter into bundt pan. Spread evenly into pan. Transfer to unheated oven; bake at 325 degrees for 1 hour 30 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.


While cake is baking, in a small bowl whisk together coconut milk, rum and confectioner’s sugar. Whisk until smooth. Pour glaze over cooled cake sprinkle with remainder or coconut flakes.


Devour and enjoy!!


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