the saucy rabbit Meal Plan for December 2-8

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1 This meal plan feeds 3 if you follow as is. Keep in mind, each dinner technically serves 6 but we eat leftovers for lunch. Also each breakfast can be easily scaled up or down to suit your needs. All underlined text are links you can click on for recipes the saucy rabbit Meal Plan for December 2-8 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Chicken Fajita Sauté w/ Blood Oranges Leftover Lemon-Tahini Pork, Rice, & Spinach Spiced Pork, Apple, & Kale Sauté Random Veggie Scramble Leftover Loco Moco Spiced Pork, Apple, & Kale Sauté Leftover Meatballs & Pesto Pasta Lunch None Leftover Roasted Chicken & Veggies w/ Broccoli Leftover Tuna Salad & Crudités Leftover Tabbouleh & Sausages None Thanksgiving Meatballs & Pesto Pasta None Roasted Balsamic Chicken & Vegetables w/ Broccoli Italian Tuna Salad w/ Crudités Tabbouleh & Lebanese Sausages Loco Moco Went Out Happy Hour Board Post Thanksgiving Recovery Feast BONUS: Banana-Coconut Bundt Cake & Classic Martinis

2 Sunday Breakfast Chicken Fajita Sauté w/ Blood Oranges This is finishing the remaining ingredients from Saturday s breakfast. Just in case see the next page for the recipe. My onion was rotten inside thankfully I had 1 / 2 of one leftover from something else Lunch None Since I made the Banana-Coconut Bundt Cake today, we decided to skip lunch and have an early dinner to save room for dessert. Roasted Balsamic Chicken & Veggies w/ Broccoli See the page after next for the recipe. I served this with a bottle of 2016 Sauvignon Blanc from Seven Hills Winery. I forgot all about the broccoli until after I had everything on plates so we had a 2nd course

3 Sunday Breakfast Chicken Fajita Sauté This is finishing up the remaining ingredients from Saturday s breakfast Serves 3 Olive oil 1 onion, sliced 3 bell peppers, sliced 1 clove garlic, peeled & smashed Salt 1 / 2 batch Go-To Chicken, sliced Cumin Chili Powder Oregano 1 / 2 lime, cut into wedges 1) Grab a large sauté pan and put on medium-high heat with a good drizzle of olive oil. When hot, throw in the onion, bell peppers, garlic, and a hefty pinch of salt. Cook until the onions are softened and starting to brown. 2) Stir in the cook chicken. Season the mixture with salt, cumin, chili powder, and oregano to taste. 3) To serve, divide between plates with a lime wedge on the side for squeezing over.

4 Sunday Roasted Balsamic Chicken & Vegetables w/ Broccoli Serves 6 or 3 with lunch leftovers 2 pounds baby potatoes, halved 3 / 4 pound mushrooms, halved 1 onion, cut into 8 wedges 6 cloves garlic, unpeeled 1 handful fresh rosemary sprigs 1 handful fresh thyme sprigs Salt and pepper Olive oil Balsamic vinegar 6 bone-in chicken thighs 3 heads broccoli, cut into florets 2 tablespoons butter Garlic powder reaches 165, rotating the pan halfway through. Remove from the oven and let rest for a few minutes before serving. 5) When the chicken has about 5 minutes left, grab a medium pot and throw in the broccoli florets. Add an inch or two of water to the pot, cover, and bring to a boil. Reduce heat to medium-high and steam until softened to your liking (about 4-5 minutes for me). Drain and return to the pot along with the butter. Season with salt, pepper, and garlic powder to taste and toss to coat. 6) To serve, divide the chicken, roasted vegetables, and broccoli between plates. 1) Preheat oven to 450 and line a large baking sheet with parchment. 2) Grab a large bowl and throw in the potatoes, mushrooms, onion wedges, garlic, rosemary, and thyme. Season with salt and pepper to taste, a hefty drizzle of olive oil, and a couple glugs of balsamic vinegar. Toss to coat everything well then dump onto the prepared baking sheet and spread out into an even layer. 3) Throw the chicken into the bowl and season with salt and pepper to taste, a drizzle of olive oil, and a good glug of balsamic vinegar. Toss to coat the chicken. 4) Make a little room among the vegetables for the chicken and tuck an herb sprig under each one. Roast the chicken and veggies for 40 minutes or until the internal temperature of the chicken Original recipe: Sheet Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms from Everyday Dorie

5 Monday Breakfast Leftover Lemon-Tahini Pork, Rice, & Spinach This is finishing up the leftovers from Saturday s lunch. I reheated them in a sauté pan with a little olive oil on medium-high heat, all mixed together. I cut the pork into small pieces prior to throwing into the pan. It didn t look like this but you get the idea ;) Lunch Leftover Roasted Chicken & Vegetables w/ Broccoli Italian Tuna Salad w/ Crudités See the next page for the recipe. I served with sliced carrots, bell peppers, and cucumbers along with pickled asparagus and rye crackers. I had intended to throw some hard boiled eggs on the side but forgot. Testing a new tuna salad flavor

6 Monday Italian Tuna Salad Serves 6 or 3 with lunch leftovers 2 12-ounce cans tuna, drained 1 bunch scallions, thinly sliced 1 large handful fresh basil leaves, finely chopped 2 roasted red bell peppers, chopped 1 / 2 cup Kalamata olives, pitted & finely chopped 1 / 3 cup sun-dried tomatoes, finely chopped 1 / 2-2 / 3 cup mayonnaise Balsamic vinegar Salt and pepper 1) Combine the tuna, scallions, basil, roasted peppers, olives, sun-dried tomatoes, and mayonnaise in a large bowl. Season with a couple glugs of balsamic vinegar as well as salt and pepper to taste. 2) To serve, divide the salad between plates and your choice of crudités. Sun-dried tomatoes in oil or the dry variety are both fine. I would probably soak the dry ones in hot water for 10 minutes or so prior to chopping

7 Tuesday Breakfast Spiced Pork, Apple, & Kale Sauté See the next page for the recipe. I cooked all of the pork today (removing 1 / 2 for breakfast on Friday) but halved the recipe for everything else. However, you could definitely cook it all today, save 1 / 2, and reheat in the pan later. Changing things up with some apples Lunch Leftover Tuna Salad & Crudités Tabbouleh & Lebanese Sausages See the page after next for the recipe. I recommend making lettuce wraps with the sausages and tabbouleh together. The lettuce wrap part is optional

8 Tuesday Breakfast Spiced Pork, Apple, & Kale Sauté 3 tablespoons olive oil 1 / 2 onion, diced 1 1 / 2 pound ground pork Salt and pepper Garlic powder 2 medium apples, diced 1 bunch kale, washed, stemmed, & chopped 2 teaspoons dried chives (or 1T fresh) Hefty pinch grated nutmeg 1 teaspoon dried tarragon (or 1 / 2 T fresh) 1 teaspoon ground cinnamon Hefty pinch ground cloves Serves 6 of olive oil. Add the kale with a hefty pinch of salt and cook until softened and starting to crisp at the edges, about 5 minutes. 4) Return the pork to the pan and stir in the chives, nutmeg, tarragon, cinnamon, and cloves. Cook until heated through. Taste for seasoning. 1) Grab a large sauté pan and put on medium-high heat with 1 tablespoon of olive oil. When hot, add the onion and cook until starting to soften. Crumble in the ground pork and season with salt, pepper, and garlic powder to taste. Cook until no longer pink. Remove to a bowl and set aside for now. 2) Return the pan to the heat with 1 tablespoon of olive oil and throw in the diced apples. Cook until softened and just starting to brown, about 4-5 minutes. Remove the apples to the bowl with the cooked pork. 3) Put the pan back on the heat with 1 tablespoon

9 Tuesday Tabbouleh & Lebanese Sausages 1 pound ground lamb 1 pound ground beef White wine vinegar 3 cloves garlic, finely chopped Handful pine nuts, toasted 1 tablespoon + 2 teaspoons Baharat spice blend (see recipe to the right or use store-bought) 1 large handful mint leaves, finely chopped Salt and pepper 2 / 3 cup fine/light bulgur wheat 3 tomatoes, diced 1 shallot, finely chopped 1 lemon 3 bunches parsley, finely chopped 2 large handfuls mint leaves, finely chopped Extra virgin olive oil 1 head butter lettuce, leaves separated & washed Preheat oven to 400 and line a baking sheet with parchment. Grab a medium bowl and combine the ground lamb, beef, a couple glugs of white wine vinegar, garlic, pine nuts, 1 tablespoon Baharat spice blend, mint, and salt and pepper to taste. Form into 12 mini patties and throw onto the prepared baking sheet. Bake for 20 minutes or until cooked through. Serves 6 or 3 with lunch leftovers Meanwhile, throw the bulgur wheat into a small bowl and cover with boiling water. Let sit for 5 minutes before draining. Rinse with cold water and leave to dry for a bit. In a large bowl, combine the bulgur, tomatoes, shallot, juice of the lemon, parsley, mint, a couple glugs of extra virgin olive oil, 2 teaspoons Baharat, and salt and pepper to taste. Taste the tabbouleh and adjust seasoning if needed. To serve, divide the tabbouleh, sausages, and butter lettuce between plates. 1 tablespoon ground allspice 1 tablespoon black pepper 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon ground nutmeg Baharat Spice Blend Combine in a bowl. Keep extras in a storage container for later. Original recipes: Tabbouleh from Jerusalem & Lebanese Sausages from Well Fed 2

10 Wednesday Breakfast Random Veggie Scramble I had a few random veggies given to me that I needed to use up. I sautéed 2 slices of bacon until crisp, removed to a plate, then in the bacon fat cooked 2 sliced bell peppers, 1 yellow squash, and 1 bunch of asparagus tops until softened. I scrambled in 6 eggs then divided between plates, topping with the bacon. I also sprinkled on some smoked paprika. I actually called it the Trash Veggie Scramble but figured nobody would want to eat it if I kept that name Lunch Leftover Tabbouleh & Sausages Loco Moco See the next page for the recipe. Traditionally served over rice, I opted for crispy sweet potatoes and kale as a base for the burgers. I used leftover gravy from Thanksgiving that I had saved. If you didn t save any, it s worth making more just for this and freezing the leftovers. However this dish will be fine without gravy. Recipe in progress here

11 Wednesday Loco Moco You will need a spiralizer for this recipe. If you don t have one, simply dice the veggies and proceed as directed. Serves 6 or 3 with lunch leftovers 2 pounds white sweet potatoes, peeled 2 large carrots, peeled 3 onions, peeled Olive oil Salt & pepper 1 / 2 pound brown mushrooms 1 / 2 pound bacon, thinly sliced 1 1 / 2 pounds ground beef 1 bunch kale, washed, stemmed, & chopped 6 large eggs 1 cup gravy (I made this one), hot 1) Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 2) Spiralize the sweet potatoes, carrots, and 1 onion then throw onto the prepared baking sheet. Drizzle with a couple tablespoons of olive oil and season with salt and pepper to taste. Toss to coat then spread out into an even layer. Bake for 40 minutes, stirring every minutes. 3) While the veggies are roasting, grab a large sauté pan and put on medium heat with a good drizzle of olive oil. Thinly slice the remaining 2 onions and throw into the pan. Sprinkle with salt and cook, stirring occasionally until caramelized, about 30 minutes. Remove from heat and set aside. 4) Meanwhile, grab a large non-stick pan and put on medium-high heat with a drizzle of olive oil. Throw the mushrooms into the bowl of a food processor and pulse to finely chop. Add to the non -stick pan and cook until softened, about 5 minutes. Set aside to cool. 5) Add the bacon to the food processor and process until it resembles ground meat. Throw into a medium bowl along with the ground beef, cooled mushrooms, and salt and pepper to taste. Use your hands to mix well then form the mixture into 6 equal patties. 6) Wipe out the non-stick skillet and return to medium-high heat with a drizzle of olive oil. When hot throw in the patties, working in batches if needed, and cook for 5 minutes on each side. Remove the burgers to a plate and tent with foil. 7) While the burgers are cooking, throw the kale into an appropriately sized pot and add about an inch of water. Cover and bring to a boil. Cook until the kale is softened to your liking, about 5 minutes for me. Drain, return to the pan, and season with salt and pepper to taste. Cover to keep warm. 8) After all the burgers are cooked, return the pan to the heat and crack in 6 eggs, working in batches if needed. Season with salt and cook until done to your liking (I prefer a runny egg here). 9) To serve, divide the crispy sweet potato mixture and kale between plates. Top with a burger patty, fried egg, and a couple spoonfuls of gravy. Original recipe: Loco Moco & Crispy Swoodles with Bacon from Nom Nom Paleo

12 Thursday Breakfast Leftover Loco Moco I reheated the sweet potatoes, kale, and caramelized onions together in a pan. Removed to a bowl and covered with foil to keep warm. Then I cooked the burger patties in the same pan followed by the fried eggs. I reheated the gravy in the microwave. Just as tasty for breakfast! Lunch None We had a late breakfast/brunch so we skipped lunch. Went Out This was actually Thanksgiving for us so we went to my parents house for dinner. My mom made all the usual Thanksgiving fare: turkey, stuffing, gravy, etc. I brought cranberry sauce and was apparently supposed to have brought a pie as well. Oops!

13 Friday Breakfast Spiced Pork, Apple, & Kale Sauté See Tuesday s breakfast. Since I had already cooked the pork on Tuesday, I started on Step 2 and then stirred the meat in as directed in Step 4 to heat through. Cuts the cooking time in half with pre-cooked pork Lunch Thanksgiving Meatballs & Pesto Pasta See the next page for the recipe. I made a double batch of the meatballs and froze half of them for another day. I had extra cranberry sauce leftover from our Fakesgiving a couple weeks back that I had frozen. Happy Hour Board See the page after next for the recipe. I doubled the recipe for the candied nuts to serve some at the Post Thanksgiving Recovery Feast on Saturday. I made Classic Martinis with the board and we watched The Maltese Falcon while we ate. Serve with rice or a roasted root vegetable if you don t want cheesy pasta Watch out! This board is filled with many addicting nibbles

14 Friday Lunch Thanksgiving Meatballs & Pesto Pasta I doubled the meatball recipe and froze the extras for another day Serves 6 or 3 with lunch leftovers Olive oil 1 onion, peeled & roughly chopped 1 celery talk, roughly chopped 1 carrot, roughly chopped 1 1 / 2 cups Brussels sprouts Salt & pepper 3 cloves garlic, peeled 12 ounces angel hair pasta 2 large handfuls parsley 1 handful walnuts, toasted 3 handfuls pecorino romano cheese, grated Juice of 1 / 2 lemon Extra virgin olive oil 1 large sweet potato, shredded 1 pound ground turkey 1 large egg, beaten 1 handful dried cranberries 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh sage leaves, finely chopped 1 tablespoon fresh thyme leaves, finely chopped 1 cup Cranberry Sauce 1) Preheat oven to 425, line a large baking sheet with parchment, and bring a large pot of salted water to a boil. 2) Put a large skillet on medium-high heat with a good drizzle of olive oil. Grab a food processor and throw in the onion, celery, and carrot. Pulse to finely chop. Add the veggies to the pan and cook until softened, about 5 minutes. Return the bowl to the food processor and throw in the Brussels sprouts and 2 cloves of garlic. Pulse to finely chop then add to the pan with the other veggies along with a hearty pinch of salt and cook until wilted. Remove to a bowl and let cool in the fridge, stirring occasionally. 3) By now the pot of water should be boiling so add the pasta and cook according to package directions. Drain, saving 1 cup of pasta water, and return to the pot. 4) Meanwhile, throw the parsley, walnuts, garlic, and 1 handful of cheese into the bowl of the food processor. Pulse to finely chop. Squeeze in the juice of the 1 / 2 lemon then, with the motor running, slowly pour in about 1 / 2 cup of olive oil. You may need more or less depending on the size of your handfuls. Season to taste with salt and pepper. 5) When the veggie mixture has cooled, throw in the shredded sweet potato, turkey, egg, cranberries, rosemary, sage, thyme, and salt to taste. Mix with your hands and form into 1-inch meatballs, placing them on the prepared baking sheet. Bake for minutes or until cooked through. 6) Scrape the pesto into the pot with the pasta along with 1 / 2 of the reserved pasta water and 1 handful of cheese. Toss to coat, adding more water as needed to form a sauce. 7) To serve, divide the meatballs and pasta between plates. Sprinkle the remaining handful of cheese over the pasta and drizzle the meatballs with the cranberry sauce. Original recipe: Thanksgiving Bites from Nom Nom Paleo

15 Friday Happy Hour Board 1 2-ounce jar pimentos, drained 10 ounces sharp cheddar cheese, shredded 3-4 tablespoons mayonnaise Salt Cayenne pepper 8 ounces mixed nuts (I used pecans, almonds, & walnuts) 1 tablespoon fresh thyme leaves 1 tablespoon butter 1 tablespoon maple syrup 1 teaspoon brown sugar 1 teaspoon cinnamon 1 bunch kale, washed, dried, stemmed & torn into bite-size pieces Olive oil Zest of 1 lemon Pita chips or crackers Mixed olives Classic Martinis 1) Dry the drained pimentos between paper towels until as dry as you can get them. Throw the pimentos into the bowl of a food processor along with the cheese and pulse until finely chopped. Add the mayonnaise, a hefty pinch of salt, and 1/4 teaspoon cayenne. Process until well combined but still chunky. Scrape the pimento cheese into a bowl and refrigerate for at least a half hour (the longer the better). Serves 4-6 2) Preheat oven to 350 and line a small baking sheet with parchment. Throw nuts onto the prepared baking sheet along with the thyme. Bake for 5 minutes. 3) Meanwhile, grab a small saucepan and put on medium heat. Throw in the butter, maple syrup, brown sugar, cinnamon, hefty pinch of cayenne, and 1 teaspoon salt. Cook, stirring, until the butter is melted and the mixture is smooth. Stir in the nuts until well coated then return to the baking sheet in a single layer. Bake for 10 minutes, stir, and bake for an additional 5 minutes. Keep an eye on them so they don t burn. Remove from oven and set aside for now. 4) Line a large baking sheet with parchment paper and throw on the kale. Drizzle with a little olive oil and use your hands to coat the kale then spread out in a single layer. Bake for minutes or until crispy. Season with salt and lemon zest. 5) To serve, grab a board/platter and little serving bowls and arrange the candied nuts, kale chips, pimento cheese dip, pita chips, and olives in a nice looking way. Serve with Classic Martinis (see the next page). Original recipe: Pimento Cheese Dip & Candied Cocktail Nuts from Everyday Dorie

16 Bonus Anytime Classic Martini Be warned this is a strong drink for serious drinkers only Yields 1 drink 2 1 / 2 ounces gin or vodka (I prefer gin) 1 / 2 ounce dry vermouth Pimento-stuffed olives 1) Mostly fill a cocktail shaker with ice. Throw in the gin/vodka and vermouth. Shake for about 20 seconds. Strain into a chilled cocktail glass. Garnish with the olive. Quickly chill your glass by filling with ice and throwing in the freezer for a couple minutes. Dump out the ice before pouring in the drink. Don t have a shaker? Use a mason jar Don t like olives? Use a little twist of lemon peel

17 Saturday Breakfast Leftover Meatballs & Pesto Pasta I reheated the meatballs in a 350 degree oven for 15 minutes and microwaved the pasta. Lunch None We skipped lunch to save room for the big dinner. Post Thanksgiving Recovery Feast I threw a dinner party for my friends a couple days after Thanksgiving. For appetizers I served candied nuts (leftover from the Happy Hour Board last night), mixed olives, and Butternut Squash Crostini (see the next page for the recipe). For the main course we had Prime Rib (see the page after next for the recipe), THE Kale Salad, Roasted Beet & Orange Salad, and Roasted Carrot & Farro Salad. I followed my recipes for the salads however I doubled them. For drinks I served prosecco with appetizers and the Stone River blend from Beresan Winery with the main course. I kept dessert simple with individually wrapped fancy chocolates

18 Saturday Appetizer Butternut Squash Crostini Serves 6 1 small butternut squash, peeled, seeded, & cut into small dice Olive oil Salt & pepper 1 baguette, cut into 1 / 2 -inch thick slices Goat cheese Fresh thyme leaves Flaky salt 1) Preheat oven to 400 and line a baking sheet with parchment. 2) Throw the diced butternut squash onto the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes or until tender, stirring halfway through. Remove from the oven and set aside to cool. 3) Set the oven to broil. Grab a baking sheet and arrange the baguette slices in a single layer. Drizzle with a little olive oil and sprinkle with salt. Broil the baguette slices until toasted on each side. Remove from the oven and set aside to cool. 4) When ready to serve, spread one side of the baguette slices with about 2 teaspoons of goat cheese. Scatter the squash over the tops, sprinkle with thyme, and season with flaky salt. Finish with a drizzle of extra virgin olive oil if desired and serve. The squash can be roasted a day or so in advance. The baguette slices can be toasted a few hours before serving Original recipe: Butternut & Goat Cheese Crostini from Forest Feast Gatherings

19 Saturday Prime Rib w/ Horseradish Sauce pound prime rib roast Salt & pepper 2-3 tablespoons hot horseradish (jarred is fine) Juice of 1 / 2 lemon 6 tablespoons crème fraiche Extra virgin olive oil You will need to start the prime rib at least 1 day in advance Serves 8-10 the roast and return to the oven. Cook for about 10 minutes or until the meat is well browned. Remove from the oven, snip the twine, lift the roast off the bones, and throw onto a cutting board. 7) Slice the roast however you like and serve with the horseradish sauce on the side. 1) Slice the bones off the bottom of the roast, cutting as close to the bone as possible and keeping them in one piece. Season the meat generously with salt and pepper on all sides. 2) Throw the meat back onto the bones the same way it was sitting on them before. Use kitchen twine to tie everything up snugly. Place the tied up roast onto a baking sheet and refrigerate uncovered for at least 1 day and up to 4 days. 3) Take the prime rib out of the refrigerator 8-9 hours before you plan on eating. Let sit at room temperature for 3 hours then preheat oven to ) Grab a roasting pan with a rack and throw the prime rib on there. Roast for 4-5 hours or until the internal temperature reaches 130. Remove from the oven and tent with foil. 5) While the prime rib is roasting, make the horseradish sauce. In a bowl, combine the horseradish, lemon juice, crème fraiche, a good drizzle of olive oil, and salt and pepper to taste. Taste and adjust seasonings as needed. Refrigerate until ready to serve. 6) Preheat the oven to it s highest temperature. Wait about 15 minutes then remove the foil from Serve with these tasty make-ahead salads for an easy yet classy dinner party Original recipe: Primetime Rib Roast from Ready or Not!

20 Bonus Dessert Banana-Coconut Bundt Cake 3 cups all-purpose flour 2 teaspoons baking soda 1 / 2 teaspoon nutmeg 8 tablespoons butter, at room temperature & cut into chunks 1 / 2 cup coconut oil, at room temperature 3 / 4 cup sugar 3 / 4 cup brown sugar, packed 1 / 2 teaspoon salt 2 large eggs 1 tablespoon dark or spiced rum 1 tablespoon vanilla extract 3-4 ripe bananas, mashed (about 13/4c total) 1 cup plain yogurt 4 ounces dark chocolate, finely chopped 3 / 4 cup coconut (sweetened & shredded) 3 / 4 cup confectioner s sugar 1 tablespoon milk 1) Preheat oven to 350 and butter and flour a Bundt cake pan. 2) In a medium bowl, whisk together the flour, baking soda, and nutmeg. 3) Grab a stand mixer fitted with the paddle attachment. In the bowl of the mixer, throw in the butter, coconut oil, sugars, and salt. Mix on medium speed for about 3 minutes, scraping down the sides of the bowl when needed. Crack in the eggs, one at a time, mixing well between eggs. Serves ) Reduce speed to low and mix in the rum, vanilla, and mashed bananas. Pour in half of the flour and when just about mixed in, scrape in the yogurt. Once mixed in, add the remaining flour and mix until incorporated, scraping down the sides of the bowl when needed. 5) By hand, stir in 1 / 2 cup coconut shreds and all of the chocolate. Pour the batter into the prepared pan. Bake for 70 minutes or until a skewer poked into the center comes out clean (don t let the chocolate fool you into thinking it s not done). 6) Cool on a wire rack for 10 minutes then remove the cake from the pan and let cool completely. 7) Grab a small sauté pan and put on medium heat. Throw in the remaining 1 / 4 cup coconut and cook, stirring, until turning brown and toasty. 8) When the cake is cool, stir together the confectioner s sugar and milk until a smooth glaze forms. With the cake still on the rack, spoon the glaze over the top, letting it drizzle down the sides. Sprinkle over the toasted coconut. Original Recipe: Last-of-the-Bunch Banana Bundt from Everyday Dorie