Vegan Gluten-Free Coconut Dreamsicle Cake

       Even though summer isn't yet upon us, here in Florida it has become warm enough for us to enjoy some of those classic summer flavors once more!  One of my favorite go-to treats is a Dreamsicle.  It takes me back to my childhood, with memories of hot summer days spent out in the sunshine, enjoying a sweet, frozen Dreamsicle.  So I thought, "Hey, why not make a Dreamsicle cake!  And while I'm at it, why not add a dash of coconut for good measure?"

       I hope you enjoy my grown-up version of a summer classic...

You'll need:

1 Cup Nutiva Coconut Oil

1 ¾ Cup Wholesome Sugar

1 Cup Coconut Cream*

Egg Substitute, equivalent to 4 eggs

1 Cup Coconut Milk

1 tbsp Vinegar

1 tbsp Vanilla Extract

1 1/2 tsp Coconut Extract

2 ½ Cups Bob’s Red Mill Gluten-Free Flour

11/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 tsp Salt

1 Cup Unsweetened Shredded Coconut

 *Click Here for a simple and effective way to get the coconut cream. 

       Preheat oven to 350°F.  Grease and flour two 9" round pans.

       In a mixing bowl, whip together Coconut Oil, sugar, coconut cream, and egg substitute until fluffy.  In a small bowl, combine Coconut Milk, Vinegar, and extracts.  Set aside.

 

      In a separate bowl, combine flour, baking powder, baking soda, and salt.  Next, add the dry ingredients to the coconut cream mixture, alternating with the liquid ingredients.  Use an electric mixer on low speed.

gently fold in the shredded coconut, mixing until just combined.

Bake for 30 minutes then check to see if a toothpick comes out clean.  If not, continue baking, checking every few minutes to make sure it doesn't over bake.

 Once your cake is done, allow to cool in the pans for about five minutes at room temperature, then place in the refrigerator for about two hours before removing from pans and frosting. 

Dreamsicle Cream Frosting 

11/2 cup coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

2 tsp Orange Extract

Coconut milk

       In a bowl using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the shortening is thick and crumbly.

       Next, add in the extracts and a splash of coconut milk then whip together.  Add in another cup of powdered sugar followed by just enough coconut milk to make the frosting nice and smooth.  Continue mixing until creamy.

       Assemble the layers, then fill and frost the cakes.  Serve and enjoy!