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Fruity Bundt Cake
March 07, 2011

Fantastic. I am a gourmet cook/baker. I made this cake for company, and they loved it too. I did, however, make a change. I felt 1-1/2 c. of oil seemed like too much, so I added 1 c. of canola oil and 1/2 c. softened butter. I added 1/2 c. of flaked coconut to the buttered bundt pan (not powdered), and I added another 1/3 c. of flaked coconut to the batter. I also increased the baking soda by 1/4 tsp, and sprinkled with powdered sugar after the cake cooled for about 15 mins. out of the pan.

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