Serving Size : 9

1 cup chai tea -- strong
1/3 cup quick cooking oats -- uncooked
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger -- or to taste
3/4 cup sugar
1/3 cup unsweetened applesauce
1 tbsp vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup coconut flakes -- 2 tbsp reserved

Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut.

Bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.