Coconut Chocolate Cake

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I love creating amazing desserts that are simple, elegant, and full of flavor. I recently had a little party and decided to make the entire party gluten free and dairy free to see if my guests would even notice. Guess what?!?! They didn’t miss it because everything had so much flavor. Even dessert…yep I made a gluten free – vegan coconut chocolate cake for dessert. Using a few simple ingredients and swaps made this cake amazing!

Thanks to Silk for sending me asking me try SILK Vanilla Coconutmilk in a recipe, otherwise I might never have thought of these easy swap. Swap the liquid in your favorite boxed cake mix to give it a coconut-y twist. I don’t know what I didn’t think of it sooner. Subbing out the water in the mix with the coconutmilk made the cake so moist and gave it the consistency of a traditional cake.

When I brought out this cake for dessert, everyone ohhhed and awwwed over it. But apparently I was taking to long and everyone decided we should just eat it off the platter and not wait for me to serve it up. It was so fun to watch as my friends all stuck their forks in the cake at once and started eating.

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Gluten Free – Vegan Coconut Chocolate Cake

Yield: 8

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

This gluten free chocolate cake is so rich and moist, nobody will notice that it's anything but perfect and delicious!

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Ingredients

Cake

• 1 Gluten Free Boxed Chocolate Cake Mix
• Silk Vanilla CoconutMilk (use in place of water & vanilla)
• eggs/butter, per recipe on box (I used dairy free butter and egg replacer)

Frosting

• 1/2 cup shortening
• 1 tbls warm water (2-3)
• 1/2 tsp coconut extract
• 1/2 lb confectioners sugar

Topping:

• Shredded Coconut

Instructions

1. Spray 2 6-inch round cake pans with non-stick cooking spray and set aside. Preheat oven according to mix.
2. Prepare as directed on box, replacing any liquid and vanilla extract with Silk Vanilla Coconutmilk. Divide batter equally into pans and bake for 30-35 minutes (or until fully cooked, refer to box instructions).
3. Remove from oven and let cool 10-15 minutes before removing to a cooling to rack to finish cooling completely. Meanwhile, prepare the frosting.
4. Beat together shortening, 1 tbsp of warm water, and extract until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
5. Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
6. Place one cake on a cake dish and spread a thin layer (about 1/4 inch thick) of frosting all over layer and out to the edges. Add second cake and add more frosting all the way tot the edges. Sprinkle with shredded coconut.

Notes

1. The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.

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