Tropical Coconut Cake

This is a really refreshing treat, perfect for a summery potluck or for a pick-me-up on a cold
winter’s day. Use a springform pan for this cake, if you have one. If not, just line the bottom of
a cake pan with parchment paper, otherwise the mandarin oranges will stick.
1½ cups fl our
2 teaspoons baking soda
teaspoon salt
1 cup sugar
cup oil
1 cup milk
1 tablespoon vanilla
1 teaspoon mild vinegar
2 small cans mandarin oranges,
well-drained and chopped
1 recipe Coconut Glaze
Preheat the oven to 350 degrees. Lightly grease and fl our a
9-inch springform pan or a 9-inch cake pan and line it with
parchment paper.
In a large bowl, combine fl our, baking soda and salt. In a
small bowl, combine sugar and oil. Add milk, vanilla and
vinegar. Combine wet ingredients with dry ingredients and
fold in mandarin oranges until just mixed.
Spread batter into prepared pan. Bake for 30 to 35
minutes or until cake looks browned and springs back
when you touch it and the toothpick comes out clean.
Cool completely on rack and top with Coconut Glaze and
shredded coconut. Store leftover cake covered at room
temperature.