This recipe was created by my mother, Annie Stiefel, and is absolutely heavenly.
Yield 1 3 layer 10 inch cake
4 ½ Cup Flour
1 ½ cups White Sugar
1 ½ Cups Brown Sugar
¾ Cup Cocoa Powder
1 Cup Cacao Chips
1 Tbsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
3 Cups Water
1 Cup Melted Coconut Oil
3 Tbsp White Vinegar
1 Tbsp Vanilla
Mix dry ingredients together. Set aside.
Mix wet ingredients together and then mix with dry ingredients till well incorporated.
Place batter into 2 or 3 greased and floured 10” cake pans. I like to play it safe and line the bottoms with parchment paper so there is no chance of them sticking, then tap pans gently against counter.
Bake for 25-30 minutes at 350 till done.
Simple and delicious Chocolate Icing
4 Cups Organic Chocolate Chips (melted over very low heat)
2 Blocks (12.3 oz) of Firm Silken Tofu
4 Tbsp Maple Syrup
1 Tbsp Vanilla
Puree all in food processor until smooth and then ice your cake!
Place toasted coconut in between layers with icing and garnish outside too.
Makes enough icing for a 3 layer cake, could half it maybe for a two layer.
One Response to “Chocolate Coconut Cake”