Cake Recipe4 ounces baker's chocolate
8 ounces solid coconut oil
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup canned coconut milk (save the rest of the can for the frosting)
1 tbsp white vinegar
Preheat the oven to 350 degrees F
Melt the chocolate.
Mix together the coconut milk and white vinegar in a cup, let sit for at least 5 minutes.
Cream together the coconut oil, vanilla, sugar and brown sugar. Add one egg yolk at a time, beating well after each addition.
In a separate bowl sift together the cake flour, baking soda, and salt.
Alternate adding the flour mixture and coconut milk mixture to the coconut oil/egg mixture. Only mix until combined.
In a separate clean dry bowl, beat the egg whites until stiff peaks form.
Gently fold the whites into the batter until well incorporated.
Pour into 2 9-inch cake pans and bake for 30 minutes or until toothpick comes out clean
For cupcakes: scoop into 24 cupcake liners, and bake for 17 minutes or until toothpick comes out clean
Frosting recipe1 cup sugar
1 can coconut milk plus remainder of previous can
5 egg yolks
1/2 cup coconut oil
1 teaspoon vanilla
8 ounces of unsweetened flaked coconut
1 1/2 cup crumbled pecans
In a saucepan, combine the sugar, coconut milk, egg yolks, coconut oil, and vanilla. Stir over medium heat constantly until thickened (about 10 minutes).
Stir in flaked coconut and pecans.
Allow the frosting to cool to room temperature, stir occasionally.
Frost your cake, or cupcakes and enjoy!