Cake Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup Fair Trade Certified sugar
• 2 tsp baking powder
• 1 egg
• 1 pint melted Fair Trade Certified Coconut Bliss Ice Cream (We chose Dark Chocolate. You can choose whatever you like!)
• ½ cup of strawberries

*If you have a vegan cake mix you like, go for it, and just add the melted Coconut Bliss.
**This makes a very short bundt cake. It doesn't rise much. Feel free to expand the recipe for a different sized cake.

 Icing Ingredients:

• 1-1/3 Cup sifted Fair Trade Certified Powdered Sugar
• 2 TBSP Coconut Spread
• 1-1/2 tsp Fair Trade Certified Vanilla Extract
• 2 TBSP Vanilla Almond Milk

***This makes enough to drip it over the bundt cake, but not totally cover it.

Directions:

• Start slowly melting the Coconut Bliss.
• Prep your bundt pan as needed.
• Preheat oven to 350.
• Sift the flour into a large mixing bowl.



• Add the other dry cake ingredients and stir.
• Add the melted Coconut Bliss, and mix well. (It will be very thick.) Spoon mixture into the pan, and use the back of the spoon to smooth it out.



• Bake for 40 minutes, or until an inserted toothpick comes out clean.
• Rest in pan on cooling rack until the pan is cool to the touch, then invert onto a plate and continue to cool completely.
• Using an electric mixer on low speed, combine the icing ingredients.
• Spoon icing over the cake.
• Add strawberries to the center of the cake to garnish.