Being a blogger and knowing how much competition is out there can often get me down. I am always thinking what I will make next, what I will do next. You have to be flashy and grab attention. All of these thoughts can easily get me down. It often does. However, today I created a meal plan document, something that I could not figure out for the life of me how to do last summer. In that moment, I gave myself a pat on the back. I was like, “you know what girl? I think you got this.” I need to be my biggest cheerleader and usually I am my own worst enemy.
I think we are all guilty of putting ourselves down, feeling like we are not good enough. That single thought kept me from fulfilling my dream of this blog for 4 years! I stayed at a standstill because I just didn’t think I was as good as what was already out there.
When I finally decided to embrace my talents and give myself some damn credit, I went for it. Why the hell not? I finally wasn’t afraid to fail because failure was no longer an option. As long as I am moving forward, helping others and doing something that I love, well that is success my friend.
This cake feels like success when you eat it. After you put this simple cake together and you take that first bite, you will taste the success that you accomplished.
Serve this light but sinful, moist and flavorful cake for Easter or any spring gathering and even those that eat gluten will never know the difference. Chocolate and coconut go together like peas and carrots.
1 tsp. Xanthan Gum
2 tsp. Baking Powder
2 tsp. Baking Soda
¼ tsp. Salt (Dash)
1 Cup Water (Boiled)
1 Cup Dairy Free Milk
1 ½ Cups Coconut Sugar
⅓ Cup Dairy Free Butter
2 TBSP. Coconut Oil
1 TBSP. Vanilla
1 ½ tsp. Coconut Extract
1 Cup Cocoa Powder
1. Preheat oven to 350 degrees F.
2. Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Remove from heat and allow to cool.
3. In your stand mixer blend the remaining cup of sugar with the butter and melted coconut oil.
4. Add the milk, and add the cooled water and sugar mixture. (The mixer should be going the entire time).
5. With the mixer on low speed add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, cocoa powder and gluten free all-purpose flour.
6. Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency.
7. Add the coconut extract and mix on low for one minute.
8. Pour into your greased pans. I use coconut oil to grease the pan. 6 inch rounds cook about 25 minutes and 8 inch rounds cook 25-30 minutes. Check after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!
Coconut Buttercream Frosting
½ Cup Dairy Free Butter
½ Cup Vegetable Shortening
2 ½ Cups Powdered Sugar
1 ½ tsp. Coconut Extract
1 ½ TBSP. Dairy Free Milk
1 Cup Shredded Coconut
1. Broil ½ Cup of shredded coconut on high for 6 minutes. Watch is closely.
2. In a stand mixer cream the butter and shortening.
3. Add the powdered sugar and beat 3 minutes then scrape sides.
4. Add the dairy free milk and beat on high for 4 minutes.
5. Add the coconut extract and beat on medium for an additional 2 minutes.
6. Frost the cake as desired after the cake has cooled for 30 or more minutes. Use the remaining ½ cup of shredded coconut on top of the frosting in between the layers of cake.
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