I found a recipe for a cake in one of the monthly magazines and decided to give it a try. But knowing me I had to make a few changes.
I used Coconut Supreme cake mix and Instant Lemon pudding instead of what was called for in the magazine recipe. I also used Coconut Oil in place of the vegetable shortening called for.
Mixed the ingredients together and put into half size loaf pans, baked as directed and I'll tell you, "This cake turned out more than wonderful"... Mr. N and I stood at the counter and ate one of the little cakes before ever taking it out of the baking pan. I also took a few slices to my neighbors asking for their opinion... the one 'man' asked me to bake him one and the next neighbor, a woman asked for the recipe.
1 package Coconut Supreme cake mix
1 3.4 oz package Instant Lemon Pudding mix
1/4 cut Coconut Oil
1 tsp ground Cinnamon
1 can crushed Pineapple, juice and all
2 mashed Banana's
Chopped mixed nuts... as much as you like,
I added a half cup
I put all ingredients except the pineapple and nuts into the mixer and turned it on medium for about 3 minutes then folded in the pineapple and nuts.
Pour batter into 4, half size loaf pans and bake about 40 minutes at 350'
I wanted to show you the Coconut Oil I used.
(I also use this on my hair, it's wonderful)
This is my new Christmas bread for my friends and neighbors this year. I was also thinking I might add chopped Maraschino Cherries to the next batch.
One more thing, I added a simple sugar drizzle for looks. It sure does not need any sweet added.
You must give it a try,,, you know, this cake might just be a nice treat for your "Thanksgiving Breakfast" with coffee or milk.
I'm sharing this with