What I remember most from my years of growing up, is the time I hang out in the kitchen with my mom. First as a very young child my mom would give me few bowls, one filled with assorted dry beans, and the other ones empty, into which I could transfer the beans sorting them by sizes/color…. This kept me occupied while my mom cooked for the guests who stayed at my parent’s bed & breakfast.
When I grew a little older, my mother started teaching me the art of cooking. She was a very good home cook, and all 4……
1 cup unsweetened shredded coconut – Toasted to golden brown, and chilled. In a mixer or a whisk, mix together the following, then add the toasted coconut:
320 gram /Just ¼ inch shy of 2 cups Instant vanilla pudding powder
¼ cup sugar
1 cup canola oil
1 heaping tsp baking powder
2 tsp vanilla extract
Grated orange / lime
1TBS orange blossom water
Bake at 350 in an loaf cake pan (30 cm by 12) for 60 min, or until a toothpick that’s inserted in the center comes out dry. Sprinkle w/ powdered sugar.