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Nectarine Coconut Cake
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Submitted by:
Jimmy |
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Nectarines are kin to peaches, but with a different texture. They taste very good with the coconut. They will be soft after baking, not chunky like apples. |
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INGREDIENTS:
- 2 large , Eggs
- 1/2 cup(s) , Vegetable Oil
- 2/3 cup(s) , Honey
- 3/4 cup(s) , Plain Yogurt
- 1 teaspoon(s) , Vanilla Extract
- 1 cup(s) , Unbleached Flour
- 1 teaspoon(s) , Baking Soda
- 1 cup(s) , Shredded Coconut
- 1 1/2 cup(s) , Nectarine Slices
- 3 teaspoon(s) , Cinnamon
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| Instructions: |
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Break eggs into a 3-quart mixing bowl and whisk them. Measure in oil, honey, yogurt and vanilla extract; stir well. Stir in the flour and baking soda and mixing well. Stir in coconut and mix until the batter is uniform. Spoon a shallow layer of batter into a greased angelfood cake pan, or any 6-cup mold with center post. Add a layer of nectarine slices and a sprinkling of cinnamon. Continue to layer as long as fruit lasts, then scrape rest of batter into pan. Bake at 350 degrees for 40-45 minutes. Test for doneness, but remember that fruit will be moist. When done, turn onto serving platter. May be served warm or cold. Refrigerate any leftover cake |
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