FABBY: Tea Time and Cake Recipe

Hello sweet friends !

I baked and baked for presents and I this cake you see here is one of the goodies I gave away to my friends, but also I kept one for us, my DD Alex, Alejandro, mother and me.

I fixed a small table for this occasion.

I hope you like it.

Hope you all had a wonderful Christmas, we did, although we had some not happy news as our DD Sofia miscarried just C'mas Eve, as she was one month pregnant. She's doing fine and is healthy, so we are happy for this reason and have so much to thank our Lord.

I used this check tablecloth red with green.

I did three cakes like this one for gifts and at the end it's the recipe. It's delicious and I got it from Pinterest.

I displayed it under a glass cloche.

Thank you wonderful friends for your sweet and kind comments, you always make my day.

Thanking the lovely hostesses for having me at their great parties.

A special thanks to the generous and supportive hostesses for featuring me at their wonderful parties.

Kathy for A RETURN TO LOVELINESS

Merry Christmas and a very happy, prosperous, and healthy new year 2015.

LOVE,
FABBY

CRANBERRY-CITRUS AND COCONUT CAKE

• 2 cups all-purpose flour
• 1/3 cup sweetened shredded coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3cup sugar
• 3 large eggs
• 2 tablespoons orange zest
• ¾ cup vegetable oil
• 1/3 cup cream of coconut
• 1/4 cup fresh orange juice
• 1/2  cup finely chopped  cranberries

Glaze

• 2 cups confectioner sugar
• 3-4 tablespoons fresh orange juice

Garnishing (optional)

• Sugared Cranberries (recipe here)

Directions:

Preparation

Heat oven to 350 degrees F. Lightly butter and flour pan

To make cake

1. Place flour, coconut, baking powder, and salt in a bowl and whisk to blend; set aside. Transfer mixture to a food processor or blender and process until coconut is  coarsely crumbed.
2. Place cranberries in a food processor or blender and process  until coarsely crumbed. Transfer to a bowl; set aside.
3. Using an electric mixer or a food processor beat the sugar, eggs, and zest in a large bowl until pale and fluffy. Keep the mixer or food processor running and gradually add in oil and beat for about two minutes. With the  mixer or food processor still running, add in coconut cream then orange juice and continue to beat until combined. Turn off mixer or food processor.
4. Add flour mixture into wet ingredients and using a sturdy wooden spoon or spatula, fold and mix until combined. Add in cranberries and fold until combined.
5. Pour batter into prepared cake pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 45-55 minutes. Transfer to a rack and cool completely before glazing.

To make the citrus glaze

1. Add powdered sugar and orange juice in a bowl and mix to combine. Pour finished glaze over cooled cake and set aside for 30 minutes for glaze to set. Optional: garnish with sugared cranberries.

I will be joining:

Saturday Show Off
Tea Time Tuesday a year in Review
A Return to Loveliness
Tea Cup Tuesday
Friends Sharing Tea
Home and Garden Thursday
Chain Linky CLIMB
Show and Tell Saturday
Saturday Sparks Linky Party
A Bouquet of Talent Linky Party

Make it Monday
Make it Pretty Monday
Amaze Me Monday
TUERSDAYS AT OUR HOME
Inspire Me Tuesday
Create with Joy
Mix it up Monday
Block Party

THE SCOOP AT:
Anita from Cedar Hill Farmhouse
Debbie from Confessions of a Plate Addict
Ivonne from Stone Gable
Suzy from Worthing Court