Coconut Layer Cake

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 cup Unsweetened Shredded Coconut
• 1 3/4 cups Granulated Sugar
• 3 large Eggs
• 1/2 cup Coconut Oil (melted and cooled)
• 1 cup Coconut Milk (full-fat)
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Coconut Extract
• 4 cups Powdered Sugar (for frosting)
• 8 ounces Cream Cheese (softened, for frosting)
• 1/2 cup Butter (softened, for frosting)
• 1/2 cup Shredded Coconut (toasted, for garnish)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour.

2. 2

   In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and shredded coconut.

3. 3

   In a separate bowl, cream together sugar, coconut oil, eggs, vanilla extract, and coconut extract.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

5. 5

   Divide batter evenly between the prepared cake pans.

6. 6

   Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

7. 7

   Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.

8. 8

   While the cakes are cooling, prepare the frosting: In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy.

9. 9

   Once the cakes are completely cooled, frost the top of one layer with frosting, then top with the second layer. Frost the top and sides of the cake with remaining frosting.

10. 10

    Garnish with toasted shredded coconut and serve.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.