Desserts
Coconut White Balsamic Cake
Ingredients:
1 c. milk
1 ½ tbsp Coconut White Balsamic
1/3 c.Persian Lime Olive Oil
1 tsp. vanilla extract
¾ c. sugar
1 c. all-purpose flour
2 tbsp.ground almond
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. pink sea salt
White Chocolate & Coconut Balsamic Glaze
12 oz. white chocolate chips
½ pint heavy whipping cream
3 tbsp. Coconut White Balsamic
1 tbsp. unsalted butter
Directions
Preheat oven to 350 degrees F.
Blend milk and Coconut White BalsamicSet aside for 5 minutes. Whisk in the Persian Lime Olive Oilvanilla and sugar . In a separate bowl, sift together flour,ground almond, baking soda and powder and pink sea salt
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir well to combine and smooth.
Pour into a 9” x 13” cake pan, rub with butter. Bake 30-35 minutes.
OR fill each cupcake liner about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Drizzle or spread with Coconut Balsamic Glaze and serve.
White Chocolate & Coconut White Balsamic Glaze
Boil water in a double boiler, combine the chips and cream in the upper bowl over the boiling water. Melt the chocolate slowly with the cream until smooth. Remove the bowl from over the boiler. Add the Coconut White Balsamic and butter. Stir often until creamy. Allow to cool. Drizzle or pour over cake or dip cupcakes in the mixture to cover the top. Sprinkle with favorite topping.
Products Used
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Persian Lime Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Coconut White Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
