Triple Coconut Cake (Vegan)

• 1 Tablespoon Flax Meal Mixed With Water (3 Tablespoons Water For Each Tablespoon Of Flax)
• 1/2 cups Coconut Oil, Melted And Cooled
• 3/4 cups All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 3/4 cups Sweetened Shredded Coconut, Divided
• 1 cup Coconut Milk (I Used Light)
• 13 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract

1. Preheat oven to 375 degrees F. Grease an 8-inch round cake tin.
2. (You can use an 8x8 inch square pan also.)
3. In a large bowl mix the ground flax and 3 tablespoons water.
4. Let it sit for about 5 minutes to thicken.
5. While the flax is thickening, melt your coconut oil in the microwave.
6. Mix the flours, baking powder, salt, and 1/2 cup shredded coconut in a medium bowl.
7. Set aside.
8. Add in the melted coconut oil, coconut milk, sugar, vanilla and almond extract to the ground flax.
9. Add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined.
10. Pour batter into prepared cake pan.
11. Sprinkle with remaining coconut.
12. Bake until a tester inserted into the center comes out clean, about 30 35 minutes.
13. Remove cake from pan, and finish cooling on a wire rack.
14. Store cake in an airtight container at room temepraturer for up to 4 days.

water, coconut oil, allpurpose, whole wheat flour, baking powder, salt, coconut, coconut milk, sugar, vanilla, almond extract

Taken from tastykitchen.com/recipes/special-dietary-needs/triple-coconut-cake-vegan/ (may not work)