Coconut Dream Cake

• 1/2 cup canola or extra virgin olive oil
• 1 cup canned unsweetened coconut milk
• 2 teaspoons vanilla extract
• 1 cup maple syrup
• 2 1/2 cups brown rice flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 cup unsweetened shredded coconut
• 1 cup coconut oil
• 2 cups powdered evaporated cane juice
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract
• 1 cup toasted unsweetened shredded coconut
• Toasted coconut flakes or shaved dark chocolate curls, for garnish (optional)

1. To make the cake, preheat the oven to 350 degrees F and lightly grease a 9-inch cake pan.
2. In a large mixing bowl, combine the canola oil, coconut milk, vanilla, and maple syrup.
3. In a separate bowl, combine the flour, baking soda, salt, and coconut.
4. Whisk the dry ingredients into the wet ingredients and thoroughly combine.
5. Pour the batter into the pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, mix the coconut oil, powdered evaporated cane juice, salt, and vanilla on low speed, until the ingredients are well combined.
7. Then increase the speed to high and whip until the frosting has attained a fluffy, creamy texture.
8. Add the toasted coconut and mix in.
9. Let cake cool completely in the pan.
10. After cooling, transfer the cake to a plate and frost.
11. For extra flair, distribute toasted coconut flakes or chocolate curls over the top of the cake.

canola, milk, vanilla, maple syrup, brown rice flour, baking soda, salt, coconut, coconut oil, cane juice, salt, vanilla, coconut, coconut flakes

Taken from www.cookstr.com/recipes/coconut-dream-cake (may not work)