Moist Chocolate Cherry Coconut Cake

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2 Cups Sugar
3 Cups Flour
1 tsp salt
2/3 cup cocoa
2 tsp baking soda
1/3 cup cherry seed oil
1/3 cup Vegetable oil
2 tsp vanilla
2 cups water
Mix in a large bowl with and electric mixer and add 2 Tbsp white vinegar. Bake at 350. Grease and flour cake pan or use cupcake papers.
Sprinkle with shaved coconut and garnish with fresh berries.
*Alternately, you could use 2/3 cup vegetable oil and reserve the cherry oil for a glaze. Mix 1/3 cup cherry seed oil with enough powdered sugar to create the desired thickness. Drizzle over chocolate cake.

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