Simple Mills Toasted Coconut Cake

    97

    Easy to make moist coconut cake that is gluten free, grain free and sweetened with coconut sugar.


    Simple Mills Toasted Coconut Cake
    Simple Mills Toasted Coconut Cake
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Simple Mills Toasted Coconut Cake
    Simple Mills Toasted Coconut Cake
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    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
    1. Heat oven to 350F / 180F (160C Fan)
    2. Grease 8-inch cake pan well. Dust with 1/2 tsp of cake mix
    3. Whisk eggs, oil, water and 1 Tbsp of vanilla in large bowl. Add in 1/4 cup (20g) of toasted coconut
    4. Add wet ingredients to cake mix, mix until well blended
    5. Pour batter into prepared pan
    6. Bake for 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes and remove from pan
    7. Cut cake horizontally in half to form two layers
    8. 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
    9. 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). 
    10. Garnish with strawberries, if desired
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