First things first. Today is my wedding anniversary. Happy Anniversary to my honey. Twenty-two years married and twenty-four together. Almost a quarter of a century. We have been through ups, downs, kids, over 30 moves and here we are. Empty nest, country living with our garden, chickens, dog and cats.
The photo on the left was taken at our wedding ceremony. We were married on May 2 in Dillon, SC and then had a ceremony with family and friends on June 18th in GA. I really don't like the way I look in the photo on the right, but how many of us ladies really do? I am the photographer, so getting a photo with us both in it, is rare.
NOW on to the post:
If you looked at the title, you are probably thinking, didn't she just do a tropical cake? The answer is yes, yes I did. However, I wanted to amp it up.
It was also an experiment to see if I could make a cake without dairy that was something other than chocolate. NOT that there is any thing wrong with a dairy free chocolate cake (wacky crazy egg free chocolate cake).
So here is a small, easy, everything that I think of as tropical in a cake. I hope you enjoy it as much as we are.
Everything Tropical Cake (dairy free)
1 1/2 cup flour, plus 3 TBSP
1 cup sugar
1 tsp baking soda
1/2 tsp salt
Mix all the dry ingredients well.
1 cup mango nectar
1 tsp white vinegar
5 TBSP oil
3/4 cup grated carrots
4 TBSP crushed pineapple (drained)
1/3 cup coconut flakes
Stir well and pour into a small baking pan. I used a 2.2 quart rectangle pan. Approximately 6 x 10 inches. Bake for 30 minutes at 350 degrees.
1/2 can classic creamy white frosting mixed with 1/2 cup crushed pineapple with juice. pour on top of cake and
Just look at that lovely golden color, that is from the mango juice. oh and moist! YUM