In mixing bowl mix: coconut milk, oil & vanilla extract
Combine wet ingredients with mix contents. Do not over-mix.
Place in greased loaf baking pan (bread pan).
Bake in 350˚ oven (preheated) for about 45 - 50 minutes. You want the whole top to have a tinge of brown and the center to be firmer than pudding under your finger. You can also use a toothpick to test if it’s done - poke it with the toothpick and when it comes out with no large crumbs - it’s done.
Remove from oven & leave it in the pan. In the meantime, make the drizzle and apply while still warm.
In a mixing bowl, stir up 2 Tablespoons of sugar and 1/4 Cup of warm water until the sugar dissolves.
Using a skewer or chopstick or point probe (pocket dial) thermometer, poke about 10 holes in your loaf cake. Slowly pour the drizzle over the top of the warm cake, allowing the sugar water to soak in.
Let cool completely, (I like to refrigerate to get it really cool) then remove from the pan.)
Make the cherry glaze and apply. (apply liberally, pour it slowly over the cake so it soaks into the top and down all the holes)
ADD GLAZE, EAT, ENJOY & DO THE CAKE DANCE!
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