Coconut Cake with Lime Cream Cheese Frosting

• 1 cup canned coconut milk
• 1 1/2 cups maple syrup
• 1/2 cup coconut oil, melted
• 2 Tbs. cornstarch dissolved in 2 Tbs. water
• 2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole-wheat pastry flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 cups toasted coconut, optional
• 1 1/2 lb. cream cheese or vegan cream cheese, at room temperature
• 3/4 cup maple syrup
• 13 cup lime juice
• 1 1/2 Tbs. grated lime zest
• 1 tsp. vanilla extract

1. To make Cake: preheat oven to 350F, and coat two 9-inch round cake pans with cooking spray.
2. Whisk together coconut milk, maple syrup, coconut oil, cornstarch mixture, and vanilla in medium bowl.
3. Sift together flours, baking powder, baking soda, and salt in large bowl.
4. Slowly whisk wet ingredients into dry ingredients.
5. Whisk in 1 cup boiling water.
6. Divide batter evenly between prepared pans, and bake 40 to 45 minutes, or until knife inserted in center comes out clean.
7. Cool completely.
8. To make Frosting: blend all ingredients in food processor until smooth.
9. To assemble: Place 1 Cake layer on serving plate, and spread with 1/2 cup Frosting.
10. Top with second Cake layer, and frost top and sides.
11. Coat top and sides with toasted coconut, if using.

coconut milk, maple syrup, coconut oil, cornstarch, vanilla extract, flour, flour, baking powder, baking soda, salt, toasted coconut, cream cheese, maple syrup, lime juice, lime zest, vanilla extract

Taken from www.vegetariantimes.com/recipe/coconut-cake-with-lime-cream-cheese-frosting/ (may not work)