I used to make this cake in vegan version. Now,since I have to stay on gluten free diet,I took the chalenge and modified my recipe. I think it came out quite good.
Coconut cake or as I like to call it – Coco Loco.
5 cups unsweetened shredded coconut
1 cup granulated sugar
2/3 Gluten Free All Purpose Baking Flour Mix (I used GF Flour by Bob’s Red Mill. The mix doesn’t include Xanthan Gum,so I had to add it to the mixture).
1/4 teaspoon of Xanthan Gum
4 Tbs. cornstarch or tapioca starch
1 cup of unsweetened coconut milk
2/3 cup of Earth Balance Coconut Spread
4 teaspoon egg replacer (follow direction. I use Ener-G egg replacer).
1-2 teaspoon alcohol free vanilla extract
1. Preheat oven to 325F.
2. Stir together coconut, sugar, GF flour, Xantham Gum, cornstarch in mixing bowl.
3. Heat coconut milk and Coconut Spread in a saucepan over medium-low heat. Remove from heat and stir in egg replacer and vanilla extract.
4. Stir the liquid mixture into the dry mixture and mix well. Pour the mixture into baking lightly greased 8X8 inch pan.
5. Bake approx. 1 hour.