COCONUT CAKE
1 C shortening
2 C sugar or evaporated cane juice
4 eggs* or egg replacement
(1 C applesauce + 1 T baking powder as the replacement)
1 T coconut extract (gluten free)
3 1/2 C Gluten free all purpose baking flour
(can be your own mix or a prepackaged mix don't use Bob's Mill though)
4 t. baking powder
1 t. xanthum gum
1 t. salt
1 1/2 C unsweetened coconut milk or rice milk
Preheat oven to 350 degrees. Grease 2 round cake pans and dust with GF flour.
Beat shortening, sugar and egg replacement for 5 mon. until light and fluffy. Add flavoring.
* If using eggs then add eggs one at a time beating for 1-2 minutes after each egg.
Sift dry ingredients. Heat milk in micro. for 1-2 min. until very warm.
Add half of the dry ingredients and half of the milk. Beat 30 seconds. Add remaining ingredients and beat on low 1-2 minutes until well blended.
Divide batter and pour into pans. Bake 35 min. or until toothpick comes out clean. It took mine about 45 minutes.
FROSTING
1 C shortening
4 C powdered sugar
Rice milk to make creamy and smooth.
1 T coconut extract
shredded coconut
Beat shortening until creamy and smooth add powdered sugar and continue beating. Gradually add rice milk by 1 T at a time until frosting is the consistency you prefer. Add coconut extract.
After cake has cooled on baking rack frost and then top with shredded coconut as you desire.
Refrigerate cake.
