• 1 cup (two sticks) unsalted butter
• 1/2 cup coconut oil, at room temperature
• 2 cups organic sugar
• 6 large eggs
• 3 cups The Pure Pantry All Purpose Baking Mix
• 1 teaspoon baking powder
• 1 1/2 cups coconut milk (I use So-licious)
• 2 1/2 teaspoons good quality vanilla
• 2 teaspoons almond extract
• 3 Cups sweetened shredded coconut, lightly packed
• Extra coconut for decorating top of cake

Preheat oven to 350°F. Butter and lightly dust with gluten free cornstarch two 9” cake pans and set aside.

In a stand up mixer with the paddle attachment, combine the butter, sugar and coconut oil and whip until blended. Add the eggs, one at a time, and continue to whip on high for two minutes.

Into a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the butter mixture and half the milk and continue to mix. Add the remaining dry ingredients and remaining milk. Continue to mix for three more minutes, scraping down the sides of the bowl as necessary. With the mixer on the second to lowest setting, pour in the shredded coconut and then the almond and vanilla extracts. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a wooden skewer comes out clean. Cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

While the cakes are cooling, make the cream cheese icing:
Cream Cheese Frosting
• 2 8 oz. packages of cream cheese
• 1 cup (two sticks) unsalted butter
• 1 1/2 cups confectioner’s sugar
• 1 1/2 teaspoons good quality vanilla
• 1/2 cup agave

Cream together the cream cheese and butter in a large mixer. Add the confectioner’s sugar, agave and vanilla and continue to whip until the icing is totally smooth, about three minutes.
 Refrigerate for 30 minutes to 1 hour before icing your cake.

Yield: About 4 Cups Icing