Monday, July 13, 2015

Mwuhaa..haa..... Jane Dough's Kiwi Coconut Wild Cake

I had a couple of Kiwi's on hand this Morning.... and I got this wild idea about baking a breakfast cake with them *wrings hangs* Mwuhaaa...haa... :P After all what could be better than a warm, fruity breakfast bread with a buttery blonde crumb topping and a little crunch of toasted sweet coconut...... yes?! ...are you with me?... ;) If so... let's get baking......

Jane Dough's Kiwi Coconut Wild Cake

2 ripe Kiwi, peeled ( I use very ripened, so they process well)
1 tsp. Coconut Extract
6 tblsp. unsalted Butter, melted
1/3 cup Sugar
1/3 cup Light Brown Sugar
1 Egg
1 1/2 Cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda

For topping:

1/2 cup Sugar
1/2 cup All Purpose Flour
4 Tblsp. unsalted Butter, melted

Grease a 9x9 inch baking pan. Preheat Oven to 350'.
Start by food processing Kiwi that you have peeled and sliced. ( Don't process to fully liquefy, leave small chunks of Kiwi as well if you can.)  

Place Kiwi in a medium mixing bowl, add in Coconut Extract, melted Butter, Sugars, Egg , Baking Soda and Baking Powder,  mix until creamy.

Mix in flour until you have a smooth batter and pour into your greased pan.
Make the Crumb topping by combining flour, sugar and melted butter in a small bowl. Mix with a fork, until a crumb texture is achieved. Sprinkle Crumb mixture onto your cake batter.

Bake at 350' until the cake becomes golden and a toothpick inserted into the center of the cake comes out clean. The 'Blonde' crumb topping will stay light in color.

For final... you're out of your bloomin' mind.. decadence.. I lightly toasted Coconut.  I took 2 tblsp. of Powdered sugar with a little tap water and made just a drizzle of glaze for the top... then sprinkled the Coconut over top.... I know... we best hit the gym after this one....But it is really good.... and by the way, Kiwi is a low calorie, high fiber fruit , rich in Vitamin C.....  :P

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