1 c. sugar
1 c. brown sugar
3/4 c. mild Extra Virgin Olive Oil
3/4 c. Butternut Squash Seed Oil
2 tsp. vanilla extract
2 c. flour
1 c. whole wheat flour
1/2 tsp. baking powder
2 cans apricots (save juice)
4 oz. cream cheese
2 c. powdered sugar
reserved apricot juice
1 Tbsp. Butternut Squash Seed Oil
Preheat oven to 350F. Grease and flour pan.
Mix all ingredients in order listed for cake. Pour into prepared pan. Bake 70-90 minutes. Turn out of pan 1/2 hour later. Blend cream cheese, sugar, oil, and enough juice to make spreadable. Frost cake heavily while slightly warm.
Optional: 1 cup of toasted coconut and/or 1 cup chopped nuts (pecans, toasted macadamia, or toasted pine nuts)