Gluten-free Chocolate Coconut Cake (with icing)

This cake is to die for, you don’t even have to make it gluten-free!

So to start we have the ingredients:

For the cake:

• 2 cups of coconut flour or flour of your choice
• 1 cup of unsweetened cocoa powder
• 1 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• 1 tsp of salt
• 1 cup of butter or butter of choice
• 1 3/4 cup of sugar
• 9 eggs
• 1 tsp of vanilla extract
• 1 3/4 cup of half&half cream (or just milk)
• 1/4 cup of coconut oil

For the coconut icing:

• 2 sticks of butter (of your choice)
• 1 tsp of vanilla
• 3 tsp of coconut extract
• 4 cups of confectioners sugar (icing sugar)
• 4 tsp of coconut milk
• OPTIONAL: food dye and coconut shavings

What you’re going to do is pre-heat your oven to 350°F. Then grease 2, 8-inch or 9-inch round baking pans with butter. In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder and salt; set these aside. 

Grab an electric mixer. In the bowl, mix the butter and sugar for 2 minutes. Add your eggs one at a time and beat at high speed for about 3 minutes, then add in the vanilla. Gradually, add flour by alternating with milk, beginning and ending with flour. Add your coconut oil. Mix the batter for about 5 minutes at high speed. Spoon the thick batter into the 2 prepared cake pans. With a spatula, smooth the top of each pan and bake for 30-35 minutes (or until the toothpick inserted into the centre comes out almost clean).

Cool your cake rounds on a wire rack for 10 minutes before removing from the pan. Once removed from the pan, cool completely, otherwise your icing will melt off of the cake.

Once the cake is cooled, make a cream filling in a chilled bowl in an electric mixer fitted with the whisk attachment. Whisk the cream at medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually add sugar. Continue to whisk until soft peaks form, then add your vanilla. Continue to whisk until smooth and stiff peaks form. Taste test for the best sweetness level. 

OPTIONAL: Set aside coconut shavings into separate bowls, drop desired food colours into each bowl and mix until the shavings are coated.

Ice your cake and add the coconut shavings. This cake will satisfy any sweet tooth and even make your celiac friends happy!

This is the group of friends that made this cake with the help of Mrs. Nickle in Drayton Valley.
Left to right: Minsoo, Hailey, Tomas, Anna, Michayla

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