Chocolate Cake & Coconut Walnut Frosting
Chocolate Cake:
1⁄2 cup hot water 12 Tbsp unsweetened cocoa powder 1 cup butter softened 1 & 1⁄2 cups pure cane sugar 4 organic eggs 2 tsp vanilla 1 cup canned whole coconut milk or 1 cup of 1/2 & 1/2 1⁄2 tsp sea salt 1 tsp baking powder 1 & 1⁄2 cups Amazing Flour Mix
Coconut Walnut Frosting:
1 cup canned whole coconut milk
3⁄4 cup pure cane sugar 3 egg yolks 1⁄4 cup butter
1 tsp vanilla 1 cup organic unsweetened flaked coconut
1 cup chopped walnuts
To make the cake: in an electric mixer cream together the butter, sugar and eggs. Next, add the vanilla, unsweetened Cocoa powder, coconut milk, and the hot water. Once this is all incorporated add the sea salt, baking powder, and Amazing Flour Mix, and mix well.
Grease and flour two, 8 or 9 inch round cake pans. Cut wax paper rounds and place on the bottom of each pan. Then pour the batter into each cake pan.
Bake at 350 degrees for 35-38 minutes or until done. Remove from oven and set aside to cool.
To make the frosting: in a large sauce pan over medium heat add the coconut milk, butter, sugar, egg yolks, and vanilla. Stir constantly as the mixture thickens. Remove from heat and add the coconut and walnuts.
To frost the cake remove one cake round and place it gently onto a cake server and frost the top of the cake. Then remove the second cake round and place it on top of the first cake round and pour the frosting over the top and down the sides of both cakes.
Amazing flour Mix:
2 cups brown rice flour (gluten free)
½ cup Tapioca Flour
½ cup Arrowroot Flour
1 Tbsp Xanthum gum
Mix well and store in an airtight container