Coconut Cake, Gluten free

Coconut Cake

Gluten Free/Dairy Free

Ingredients:

1 box Betty Crocker GF Yellow Cake Mix

1 cup Vanilla Coconut Milk, Silk

1/3 cup melted Earth Balance butter

3 eggs whites

¾ cup shredded coconut

Cake instructions:

Step 1: Mix all ingredients in a mixer until well combined and creamy.

Step 2: Pour into 9X13 glass cake pan.

Step 3: Cook at 325 degrees for 17 to 18 minutes.

Step 4:While cake is cooking make sugar pour over filling. See recipe below.

Step 5: Remove cake when done and let cool while you poke holes all over the top.

Step: Pour the filling made below all over the top of the hot cake.  Smooth over top.  The filling will go down into the cake.  Let cake cool completely while you make the frosting.  See below.

Coconut Pour over Filling

Ingredients:

3 Tablespoons powdered sugar

1/3 cup Vanilla Coconut milk, Silk

2 Tablespoons melted Earth Balance butter

2 teaspoons Vanilla

Instructions:

Step 1: Wisk all the above ingredients together until smooth.  Set aside until cake is cooked and out of oven.

Coconut Frosting

2 cups Powdered Sugar

2 teaspoons vanilla

3 Tablespoons Vanilla Coconut Milk, Silk

½ cup Earth Balance Butter

½ cup Non-Hydrogenated Vegetable Shortening

Instructions for Frosting:

Step 1:  Put all the above ingredients into a mixer and whip until frosting is nice and creamy.

Step 2:  Frost the cake once the cake has cooled completely.