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Ingredients
  • subheading: Coconut Cake:
  • 2 ½ cups Gluten Free 1.1 flour
  • 1 ¾ cups sugar
  • 6 egg whites
  • 5 oz unsweetened yogurt or sour cream (I used dairy free coconut )
  • 1 cup coconut milk
  • ¾ cup butter, room temperature (I used dairy free)
  • 1 tsp coconut extract
  • ½ tsp almond extract, optional (can sub with vanilla extract)
  • 1 ½ tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 ½ cups sweetened coconut flakes
  • subheading: Toasted Coconut Frosting:
  • 1 ½ cups butter, room temperature (I used dairy free)
  • 4 to 7 cups powdered sugar Start with 4 cups, add additional 1 cup at a time for the right consistency
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 8 oz cream cheese, room temperature (I used dairy free)
  • ⅛ cup milk (I used dairy free)
  • coconut for garnishing
Steps
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