| Total Fat | 11g |
| Total Carbohydrates | 37g |
| Cholesterol | 47mg |
| Sodium | 863mg |
| Dietary Fiber | 1g |
| Sugars | 26g |
| Protein | 4g |
Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.
Stir oil and sugar in a large bowl. Stir in eggs, one at a time, then stir in extracts, baking powder, and salt. Add the almondmilk and flour and stir just until combined.
Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out almost clean. Cool completely before removing from pan.
To make frosting: whisk powdered sugar, extracts, and almondmilk in a medium bowl. Drizzle over cooled cake and immediately top with toasted coconut. Let set, then slice and serve.
Courtesy of: Crazy for Crust
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