But through it all, we have survived and God has remained faithful.
During the holidays and Christmas, I decided to relieve some of my stress by reaching out to my wonderful blogging friends. In doing so, they have very graciously agreed to do some guest posting for me! I'm super excited about this.
One, I get a break, two you get to see how great they are and three we all gain new exposure. You will see post scattered here and there until the end of the month. Joy from Yesterfood, Joanne from The Winelady Cooks, Cynthia from Feeding Big and Michelle from Calculus to Cupcakes will all be sharing with you.
Our first up is Joanne. Thank you so much to her and if you aren't familiar, please check out her blog and follow her on Facebook, AFTER you read this great recipe she has shared with us today.
Take it away Joanne:
Happy Holiday! I'm excited to be guest posting on Spatulas on Parade today. It's been busy time for Dawn moving and getting settled in a new home right in the middle of the holiday season. I did a lot of holiday baking and I'd like to share one of my favorite cakes with Dawn. I know how much Dawn and her hubby enjoy dessert. They can sit back and relax with a piece of cake, a cup of hot chocolate or tea and enjoy their new surroundings. This is a brunch style cake - a more dense cake than a traditional layer cake - which makes it great for snacking. I have a passion for sweets and when times are hectic or stressful a sweet treat will lift your spirits and make you smile. Chocolate Chip & Coconut Cake
Chocolate Chip & Coconut Cake Ingredients
- 2 large eggs
- 1/2 cup brown sugar + 1/4 cup agave nectar (OR **use 3/4 cup sugar)
- 1 cup coconut milk (OR **use whole milk)
- 3/4 cups AP flour**
- 3/4 cups White Whole Wheat flour**
- 1 tsp. baking powder
- 1 1/2 cups shredded coconut, sweetened
- 1 cup chocolate chips
- 1/2 cup chocolate chips to melt for topping
- Measure out the flour and baking powder in a small bowl and set aside.
- In a large bowl beat the eggs until foamy about 30-45 seconds. Add the sugar, 1 cup of the flour mixture and the milk and mix well just until blended. Add in the remaining flour mixture and mix until well combined.
- Stir in 1 cup of chocolate chips.
- Pour batter into prepared baking pan. (Use either a large loaf pan or an 8 x 8 pyrex baking dish)
- Bake at 300 degrees for 45 minutes. Increase oven temp to 350 degrees and bake another 15 minutes, or until cake springs back and cake pulls away from the sides of the pan.
- Remove cake from pan and cool on wire rack.
- Melt the chocolate chips and spread over top of cake when cool and then add the shredded coconut.
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