The rich, dark flavor of coffee and the sweet, tropical taste of coconut lend an exotic flair to this delicious cake. Equally good warm or at room temperature, topped with a dollop of whipped cream. A perfect choice for the book club or afternoon tea.
1. Stir together flour, sugar, soda, salt and cinnamon. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and coffee. Let
stand about 2 minutes or until cereal softens. Stir in oil, vinegar, almond extract
and 1/3 cup of the coconut. Add flour mixture, stirring until well combined. Spread
evenly in 8 x 8 x 2-inch baking pan coated with cooking spray. Sprinkle remaining
coconut over batter.
3. Bake at 350° F about 25 minutes or until wooden pick inserted near center comes
out clean. Serve warm or cold with whipped topping, if desired.