Honey Cake in a Jar with Coconut Whipped Cream
Something SWEET just in time for Rosh Hashana. I teamed up with Ralphs Grocery to bring you Honey Cake in a Jar! Classic Honey Cake layered with Cinnamon Coconut Whipped Cream. This dessert is easy to WHIP up and tastes delicious, making it the perfect treat for the holidays. All of the ingredients can be found in their extensive Kosher section. Ralphs Grocery is a one stop shop for all of your holiday cooking. You can order your groceries with free pick up or sign up for the Delivery Savings Pass on the Ralphs Grocery app – where you pay an annual fee of $79.99 to receive unlimited grocery delivery for orders over $35 all year! You need this recipe on your Rosh Hashana Menu!
Honey Cake
Ingredients:
5 eggs
3 cups white sugar
1 cup canola oil
1/2 cup honey
2 teaspoons cinnamon
3 1/2 teaspoons baking soda
16 oz apple sauce
1 cup of hot water combined with 3 teaspoons instant coffee
5 cups of flour
Directions:
Combine ingredients in a large bowl until smooth. Bake in two 9×13 pans on 350′ until top is set and golden, about 45minutes to an hour. Allow cake to cool off before cutting into small cubes and layering in a serving dish or jar with coconut whipped cream. Top with cinnamon.
Coconut Cinnamon Whipped Cream
Ingredients:
1 can of full fat coconut milk
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
Directions:
Refrigerate coconut milk overnight. Open can and scoop out the solid coconut cream that forms on top. (Reserve the coconut water for a smoothie!) Using a cold metal bowl and beaters (place both in freezer for about 10 minutes before making whipped coconut cream) beat the coconut cream until soft peaks form. Add powdered sugar, vanilla and cinnamon and continue beating until combined.
