Prep: 20 minutes

Cook: 30 - 35 minutes

Makes: 9" x 13" cake

1 cup milk
1 ½ tbsp. Coconut White Balsamic
1/3 cup Persian Lime Olive Oil
1 tsp. vanilla extract
¾ cup sugar
1 cup all-purpose flour
2 tbsp. ground almond
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. pink sea salt
¼ cup toasted coconut flakes (to top)

White Chocolate & Coconut Balsamic Glaze:

12 oz. white chocolate chips
½ pint heavy whipping cream
3 tbsp. Coconut White Balsamic
1 tbsp. unsalted butter

Preheat oven to 350 degrees.

In a medium bowl, blend milk and Coconut White Balsamic. Whisk in the Persian Lime Olive Oil, vanilla 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, until smooth.

Grease a 9” x 13” cake pan with butter and pour in the cake batter.

Bake 30-35 minutes.

Or, if making cupcakes, fill each cupcake liner about 2/3 full.

Bake for 18-20 minutes or until a toothpick comes out clean.

While the cake is baking, make the glaze. Bring water to a boil in a double boiler. In the upper bowl, combine the white chocolate chips and cream, stirring as the chocolate melts until mixture is smooth. Remove from heat, add the Coconut White Balsamic and butter, stirring until melted and combined.

Allow both the cake and the glaze to cool. Drizzle the cake with glaze and top with toasted coconut flakes.