Coconut Cake

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.