• Preheat oven to 350 degrees F.
• Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Remove from heat and allow to cool.
• In your stand mixer blend the remaining cup of sugar with the butter and melted coconut oil.
• Add the milk, and add the cooled water and sugar mixture. (The mixer should be going the entire time).
• 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.
• Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency.
• Add the coconut extract and mix on low for one minute.
• 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

• Broil ½ Cup of shredded coconut on high for 6 minutes. Watch is closely.
• In a stand mixer cream the butter and shortening.
• Add the powdered sugar and beat 3 minutes then scrape sides.
• Add the dairy free milk and beat on high for 4 minutes.
• Add the coconut extract and beat on medium for an additional 2 minutes.
• 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.