RECIPE - Gluten Free Chocolate Coconut Cake!!

Sometimes you just can't decide between chocolate and coconut. It's ok, you can have both.

This recipe is so EASY, you won't believe it at first.

First, take a package of gluten free chocolate cake mix. I use Bob's Red Mill. Second, make the cake batter, substituting the milk in the recipe for chocolate milk or chocolate soy milk. Next, bake the cake.

Now for the coconut. Just take a container of vanilla frosting (make sure it's GF!), add about 1/3 - 1/2 cup shredded unsweetened coconut, and stir. If you have coconut extract, add about 1/2 tsp and stir again. Let sit for about an hour to help soften the coconut.

Frost the cake, then sprinkle on some extra coconut shavings.

 don't worry... this was not just ONE slice.

Ta Da!! Easy as pie... I mean... cake. You'll also remember the raspberry chocolate cupcakes I made a few months back with another gluten free chocolate cake mix. The possibilities are endless. Here's a few other ideas on how to modify gluten free cake mix:

• Add white chocolate chips to the chocolate cake mix. frost with white frosting and add extra white chocolate chips
• Add white chocolate chips and chopped macadamia nuts to vanilla cake mix. 
• replace any water in vanilla or yellow cake mix with pineapple juice. fill the center of the cake with less frosting and fresh pineapple chopped up. sprinkle coconut shavings on top of cake.
• Mix any flavor of metled fruit preserves into frosting. if it has seeds, remember to strain them out! Make sure the frosting has cooled before icing the cake.
• Create a four layer cake. split the 2 layers each in half, then alternate laying fillings with sliced strawberries/splash of booze (fruit liquor? chocolate liquor?) and fill the other layers with traditional icing. The booze helps keep the cake super moist, and using fruit instead of frosting means that you won't need to buy and extra frosting tub to finish the cake off!