Barley Free Coconut Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(10)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup sweetened shredded coconut
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- 1 ½ cups sweetened shredded coconut, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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