Dairy Free Gluten Free Coconut Layer Cake

• Refrigerated

  • 6 Egg whites

• Canned Goods

  • 1 cup Coconut milk
  • 3/4 cup Coconut milk solids

• Condiments

  • 2 Earth balance vegan buttery sticks or 1/2 a 15oz container or earth balance originalor soy-free spread

• Baking & Spices

  • 2 Glutino old fashioned yellow cake mixes
  • 1 (2lb bag Powdered sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Oil

• Nuts & Seeds

  • 1 bag Coconut
  • 1 tbsp Coconut extract, homemade

• Other

  • 1 Tablespoon (or 2 homemade coconut extract (will need less if using a commercial coconut extract

Found on flippindelicious.com

Description

Ingredients

• 2 Glutino Old Fashioned Yellow Cake Mixes
• 1 cup oil (melted coconut oil or vegetable oil)
• 6 egg whites
• 1 teaspoon vanilla extract
• 1 Tablespoon (or 2) homemade coconut extract (will need less if using a commercial coconut extract)
• 1 cup coconut milk (I used the liquid separated from the solids in a chilled can of full-fat coconut milk. See note)
• 2 Earth Balance Vegan Buttery Sticks OR ½ a 15oz container or Earth Balance Originalor Soy-Free Spread, softened
• ¾ cup chilled coconut milk solids (solids from one full fat can of coconut milk. See note)
• 1 (2lb) bag powdered sugar
• 1-2 Tablespoons homemade coconut extract
• 1 bag of shredded coconut (mine was sweetened, but you can use unsweetened if you prefer)

Directions

• Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
• In a bowl, whisk together all of the cake batter ingredients until smooth.
• Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
• Let cool before removing from the pans.
• In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isnt there yet, just keep whipping. Mine tend to look curdled at first.
• Add about half the powdered sugar and the coconut extract, and whip until smooth.
• Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
• Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
• Carefully trim any dome off of the top of each cake layer using a serrated knife.
• Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
• Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
• Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
• Spread the rest of the cake with an even layer of frosting.
• Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
• If you used wax paper strips, gently pull them away from the cake before serving.