Vegan Gluten-Free Mango Coconut Hibiscus Cake

        I think I’m majorly getting into vacation mode…Even though I have no idea when will be the next time I can take one!  So this week I’m bringing you flavors inspired by the tropics: Mango Coconut Cake with Hibiscus-infused coconut frosting!  A little taste of summer in the middle of winter...I hope you enjoy! 

You'll need:

1 cup Coconut Oil

2 cups sugar

1 tbsp vanilla extract

2 tsp Coconut Extract

2 tsp Imitation Butter Extract

EggSubstitute, equivalent to 4 eggs

3 cups Gluten-Free All purpose Flour

1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

1 tbsp Vinegar

½ Cup unsweetened Shredded Coconut

1 Cup frozen Mango Chunks, Thawed

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

       In a medium bowl, cream the Coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

        add in the egg substitute.  mix well to combine all ingredients.

     Combine Vinegar and Coconut Milk into a cup then set aside until needed.

 
       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the coconut buttermilk.

      Fold in coconut shreds and mango. Pour batter into prepared pans and Bake for 20 - 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting. 

Vegan Coconut Hibiscus Frosting

1 ½ Cups of Palm Shortening

3 Hibiscus Tea Bags

2/3 Cup Hot Water

4 cups powdered sugar

2 tsp Coconut Extract

2 tsp vanilla extract

½ Cup Shredded Coconut Unsweetened

       Brew the hibiscus tea in 2/3 cup hot water.  Set aside and allow to cool.

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar, Then add in two tablespoons of hibiscus tea and the extracts.  Add in a second cup of powdered sugar and another tablespoon of tea, followed by another cup of powdered sugar and another two tablespoons of tea.  Keep whipping until the mixture becomes a little thinner.  To finish, beat in the remaining cup of powdered sugar and the shredded coconut.  If you want the frosting to be a bit more thin, just mix in a splash of coconut milk.

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.

       Enjoy!