Easy to make moist coconut cake that is gluten free, grain free and sweetened with coconut sugar.
Ingredients
- 1 box Simple Mills Vanilla Cake Mix
- 3 eggs
- 80 ml coconut oil melted
- 80 ml liquid portion from coconut milk or water see note below
- 1 tbsp vanilla extract
- 1/2 tsp vanilla extract
- 60 g unsweetened coconut flakes toasted, divided
- 1 can can full fat coconut milk unshaken and refrigerated at least 8 hours
- 3 tbsp coconut sugar
- 12 strawberries to garnish (optional)
Servings:
Units:
Instructions
- Heat oven to 350F / 180F (160C Fan)
- Grease 8-inch cake pan well. Dust with 1/2 tsp of cake mix
- Whisk eggs, oil, water and 1 Tbsp of vanilla in large bowl. Add in 1/4 cup (20g) of toasted coconut
- Add wet ingredients to cake mix, mix until well blended
- Pour batter into prepared pan
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes and remove from pan
- Cut cake horizontally in half to form two layers
- Spoon solid coconut milk from top part of can into a small bowl. Do not add any liquid from the can. Beat on high speed until fluffy. Add coconut sugar and remaining 1/2 tsp of vanilla; blend well
- Spread half of the whipped coconut milk on bottom layer of cake; sprinkle with 1/4 cup (20g) of remaining toasted coconut. Top remaining cake layer (repeat previous steps).
- Garnish with strawberries, if desired
Share this Recipe
