2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup canola oil
2 cups coconut milk
1 cup sugar
2 teaspoons pure vanilla extract or imitation vanilla extract
½ teaspoon almond extract (optional)
¾ cup unsweetened shredded coconut
¼ cup non-hydrogenated margarine, room temperature
¼ cup coconut, soy, or almond milk
1 teaspoon pure vanilla extract or imitation vanilla extract
¼ teaspoon pure almond extract (optional)
2 cups confectioners’ sugar
1 cup unsweetened shredded coconut
Preheat the oven to 350°F. Grease two 9-inch round pans and dust with flour.
Make the cake:
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a separate bowl mix together oil, coconut milk, vanilla, almond extract and sugar. Pour into the dry ingredients and beat until smooth.
Stir in 1 cup of the shredded coconut. Pour into prepared cake pans.
Bake until the cake is slightly golden and an inserted toothpick comes out clean, about 25 minutes.
Let the cakes sit for 10 minutes then remove from pans and place on a cooling rack.
Make the Frosting:
Cream together margarine, coconut milk, vanilla extract, almond extract, and sugar with a handheld mixer until smooth.
Add the unsweetened coconut and mix.
Frost the two-layer cake when completely cool. Sprinkle additional coconut flakes on top with a few berries for color, then cut into slices and serve.
Ready in about 1 hour
Makes 16 servings
Source: Adventist Review, 27 January 2017