• 2 tablespoons water
• 2 cups whole-wheat flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup milk
• ⅓ cup unsalted butter
• 1 egg
• Coconut Streusel

1. Preheat oven to 350ºF. Grease and flour 2 8- or 9 inch round cake pans.
2. Lightly spoon flour into measuring cup; level off, in large bowl, combine flour, sugar, baking powder, salt, milk, margarine and egg. Mix at low speed until moistened. Beat 2 more minutes at medium speed.
3. Spread ¾ cups batter into each cake pan. Sprinkle ¼ of coconut streusel over batter in each pan. Carefully spread remaining batter on top of coconut streusel mixture in pan. Then, spread remaining coconut strudel on top of batter in pan.
4. Bake in a preheated oven for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.
5. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.

• 1 cup pecan pieces
• ⅓ cup brown sugar; firmly packed
• 1 teaspoon cinnamon
• ¾ cups powdered sugar
• ¾ cups coconut
• 1 cup chocolate chips
• 1 cup butterscotch chips

1. In small bowl mix nuts, brown sugar, cinnamon, coconut, chocolate chips and butterscotch chips. Set aside.

Note: Cake can be baked in 13-inch-by-9 inch pan 25 to 30 minutes or until done.

Makes 2 cakes 6 to 8 servings each