Gluten-free Dark Chocolate Cake with Coconut Frosting
1 cup coconut milk, such as So Delicious regular flavor (or almond, rice or regular low-fat milk)
1/2 cup coconut oil, melted
1 cup boiling water
1 teaspoon vanilla
1 cup non-hydrogenated palm shortening from Spectrum Organics, or 1 cup coconut oil
2 1/2 cups powdered sugar
1/3 cup coconut creamer, So Delicious Brand
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
Shaved coconut for decorating top of cake
Preheat the oven to 350 degrees. Grease two 9 inch round cake pans. Place cake mix in a large bowl. In a medium bowl beat eggs with electric mixer for 2 minutes. Add milk and oil. Slowly add mixture to large bowl and blend on low. Add hot water and blend until combined. Pour batter into greased cake pans and bake for 25 minutes or until toothpick inserted comes out clean. Cool completely.
Prepare Coconut Frosting:Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract. Beat on medium speed until blended. Increase to high and beat until light and fluffy. Run knife along edge of cake pan. Turn cooled cake over onto round cake plate. Spread about 1/3 of the frosting on the top of the cake. Run knife around edge of second cake. Turn over on top of frosted first layer. Spread frosting on top and sides of cake. Sprinkle top with coconut.