Coconut Cake [0001074]

Ingredients:

2 cups gluten-free all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened shredded coconut
1 cup coconut milk
1/2 cup unsalted butter, melted (or dairy-free alternative)
4 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

In a mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt.

In a separate bowl, whisk together the coconut milk, melted unsalted butter (or dairy-free alternative), large eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

Divide the cake batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs.

Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.

Coconut Frosting (Ingredients):

1 cup unsalted butter, softened (or dairy-free alternative)
4 cups powdered sugar (gluten-free)
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut (for decorating)

Coconut Frosting (Instructions):

In a mixing bowl, beat the softened unsalted butter (or dairy-free alternative) until creamy and smooth.

Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until the frosting is light and fluffy.

Assembly:

Once the cakes are completely cool, spread a layer of the coconut frosting on top of one of the cakes.

Place the second cake on top and frost the top and sides of the entire cake.

Press the shredded coconut onto the frosting to decorate the cake.

Slice and serve your Gluten-Free Coconut Cake as a delightful dessert!

Enjoy this sweet and tropical treat!