I Made The Best Birthday Cake Ever! :)
Coconut Cake with Fresh Raspberries
Gluten, Soy, Dairy, Nightshade Free
cake:
1 cup organic demerrera sugar
1 1/4 cup organic sweet sorguhm flour
3/4 cup organic coconut flour
1 tsp baking soda
3 tsp baking powder
1 cup organic coconut oil
1 cup coconut milk
3 large organic eggs
1 ts pure coconut extract
pinch kosher salt
coconut frosting:
confectioner’s sugar
coco lopez
1tb pure coconut extract
fresh raspberries
sweetened shredded coconut
Preheat oven to 350F.
Spray 9″ springform cake pan.
In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.
In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & coconut milk.
Add dry ingredients, coconut extract and mix thoroughly.
Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.
Cool completely.
Meanwhile, in a medium mixing bowl, put 2 cups confectioner’s sugar, coconut extract and mix.
Slowly add coco lopez mixing constantly until it reaches a spreadable consistency that you are happy with. Refrigerate until ready to frost cake.
After cake has been frosted add some sweetened shredded coconut around the outside.
Serve with a handful of fresh raspberries.
Enjoy! 
xxx
via: Gluten-Free Recipes - Baking & Cooking Tips
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