Summertime...and the livin’ is easy… or so the song goes. J Today I bring you some island, beach, and summer-inspired tropical flavors. I hope you enjoy this yummy, flavorful dessert!
1 Cup Nutiva Coconut Oil
1 ¾ Cup Wholesome Sugar
1 Cup Coconut Cream*
4 Eggs equivalent egg replacer
1/2 Cup Pina Colada Juice Blend
1/2 Cup Mango Juice
1 tbsp Vinegar
1 tbsp Vanilla Extract
1 tsp Orange Extract
2 tsp Coconut Extract
2 ½ Cups Bob’s Red Mill Gluten-Free Flour
2 tsp Xanthan Gum
11/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 Cup Dried diced Pineapple
*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 juices, vinegar, and extracts then set aside.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Next, add the dry ingredients alternately with the liquids to the coconut cream mixture using a mixer on low speed.
gently fold in the Pineapple and 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 Frosting11/2 cup coconut palm shortening
3 cups powdered sugar
1 tbsp vanilla extract
2 tsp Orange Extract
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.
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!