If you're looking for a the perfect summer dessert, look no further! Topped with shredded coconut and berries, this cake is super simple and refreshing.
Ingredients
2 cups coconut (or almond) milk
2 teaspoons apple cider vinegar
3 1/3 cups gluten free flour (I like bob’s red mill all purpose baking flour)
1 ¾ cups coconut sugar
¼ cup unsweetened shredded coconut + more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
½ cup + 1 tablespoon melted coconut oil
2 teaspoons vanilla extract
1 teaspoon lemon juice
berries for topping
Directions
Preheat oven to 350F
Grease two round cake pans (I used one 8” and one 9”)
In a medium bowl add vinegar to coconut milk, whisk well, and set aside
In a large bowl add the flour, sugar, shredded coconut, baking powder, and baking soda and mix well
Add coconut oil, vanilla, and lemon to coconut milk/vinegar bowl and whisk to combine
Add all wet ingredients to the dry ingredients and mix well
Divide batter evenly between cake pans
Bake for 20-23 minutes
Let cool on rack, top with organic icing free of hydrogenated oils like Simply Mills or Miss Jones, sprinkle with coconut flakes and berries
Enjoy!
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