OLIVE OIL CAKE

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CAKE

1 cup Sugar

1/4 cup Extra Virgin Olive Oil

14 oz. can unsweetened Coconut Milk 

3/4 cup White Wine of your choice

1 tbsp Vanilla Extract

3 1/2 cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

1 1/2 tsp ground Cinnamon

1 tsp ground Nutmeg

1/2 tsp Salt

GLAZE

1 1/2 to 2 cups of Powdered Sugar (This will depend on how thick you want your glaze)

1/4 cup White Wine

2 tsp Fresh Lemon Juice

1 tsp Vanilla Extra

1. Pre-heat oven to 350 degrees. Using either a Bundt cake pan or 9 x 9 pan. Just be sure you grease it.
2. Mix together sugar, oil, coconut milk, wine, and vanilla. In a separate bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly mix the dry ingredients with the wet ingredients. Do not over mix but make certain you do not have any lumps. 
3. Pour the mixture into the baking pan and bake for 35 to 45 minutes or until you get a clean toothpick when inserted into the cake. 
4. Once removed from the oven, allow to rest for 10 minutes before removing from the pan. Place on a rack or cake plate to continue cooling. 
5. Once the cake has cooled, prepare your glaze. Whisk all ingredients together; powdered sugar, white wine, lemon juice, and vanilla extract. If you want a thicker glaze, continue to add powdered sugar. Once you have the desired consistency, drizzle over the cake. I like to add a little powdered sugar once the glaze has been poured. It adds a nice presentation.