1/2 c. All-Bran or Bran Buds cereal
1 c. cold, strong coffee
1 1/2 c. white flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. oil
1 tbsp. vinegar
1/2 tsp. almond extract
1/2 c. flaked coconut, divided

In large mixing bowl, combine bran cereal and coffee, set aside. In small bowl, stir together flour, baking soda, salt, cinnamon, and sugar. Set aside.

Into bran mixture, stir in oil, vinegar, almond extract, and all but 2 tablespoons of the coconut. Add flour mixture, stir ingredients to combine them thoroughly. Pour batter into greased 8x8 inch square baking pan. Sprinkle reserved coconut on top. Bake in preheated 350 degree oven for about 25 minutes or until done. Serve warm or at room temperature.

I use unsweetened coconut, available at natural foods stores. This is a very moist cake, excellent for a snack or picnic cake, as well as a not-too-sweet dessert.