Recipe by Christy E.
"I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten-free!"
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1 1/2 cups
Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it seemed to be too sweet. Baked in a torte pan so it took an extra 10 minutes or so. Popped it out and Shook some powdered sugar on top. It was a hit. Have made it twice now.
Very good! I did cook cake five mins less for ultra moistness. For the icing I used buttercream and added coconut extract. Yum!!
Great. Didn't have walnuts on hand but still good, like a moist sponge cake. Tasty with cooked apple & cinnamon!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Coconut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 288
** Calories from Fat: 196
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