GF LEMON LIME COCONUT VEGAN CAKE WITH WHIPPED COCONUT CREAM FROSTING - Sip & Snack Saturday

Cake Treat on the Way as a M6 of your SLIMher Nutrition Plan

Ingredients

For the CAKE

• 1+2/3 cup gluten free flour mix (I used Bob Redmills)

• 1+1/2 tsp baking soda

• 1+1/2 tsp lime juice

• 1/2 cup shredded coconut

• 1/4 tsp salt

• 1 cup coconut sugar (can substitute by brown sugar)

• 1 cup water

• 1/4 cup agave nectar (can use coconut nectar)

• 1 tsp vanilla

• 1/2 to 1 tsp lemon extract (depends on how strong you want it)

• 1/4 cup melted coconut oil

For the frosting

• 1 can coconut cream (cream NOT milk use from a can, that you put in the Freezer for 1 hour before)

• 1/4 cup shredded coconut

• 1 tsp vanilla

• optional sweetness coconut sugar (1/4 cup)

• 1/2 tbsp lime zest

Instructions

FROSTING DIRECTIONS

1. SPECIAL NOTE - > Before you bake the cake and if you are making coconut frosting with this, first place it in back of fridge for 24 hrs.

2. preheat oven to 350F or 180C. Grease a cake pan or 8x8inch baking dish.

3. Mix all your dry ingredients together in a bowl (the baking soda, flour, sugar, salt).

4. In another bowl, mix your water, agave nectar, coconut oil, lime juice, and extracts.

5. Combine your wet to your dry ingredients and SLOWLY mix. Fold in your shredded coconut. DO NOT OVERMIX.

6. Gently Pour this in your greased pan

7. Bake 350F or 180C for 30-35 minutes or until golden brown.

8. Remove and let cool.

9. Make sure your coconut cream can (250ml) is chilled 24 hrs and you have coconut cream not milk.

10. Once chilled pour the hardened cream mixture into a bowl.

11. Add your sugar and vanilla beat until fluffy and smooth.

12. Mix in your coconut last.

13. Keep cool until ready to top on your cake.

14. Super easy!

15. Frost your cooled cake and add Lime Zest on top if desired.

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