• Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and line them with parchment paper.
• Spread the coconut flakes on a baking sheet and toast in the oven for 7-10 minutes, stirring a couple of times. You want the coconut golden, but not dark brown. Remove the coconut and set aside while you prepare the cake.
  1 Cup (85 g) Sweetened Shredded Coconut

For the cake:

• Combine the sugar, gluten free flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to mix well.
  2 Cups (400 g) Sugar, 1 ¾ Cups (259 g) Gluten Free 1-to-1 Flour Blend, ¾ Cups (60 g) Unsweetened Cocoa Powder, 2 Tablespoons (16 g) Cornstarch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
• Add the eggs, oil, coconut milk, vanilla extract and coconut extract to the dry ingredients and beat on medium speed until the dry ingredients are fully incorporated, about 2-3 minutes.
  4 (200 g) Eggs, ¾ Cup (150 g) Oil, 1 Cup (229 g) Lite Coconut Milk, 2 teaspoons Vanilla, 1 teaspoon Coconut Extract
• With the mixer on low speed, slowly pour in the hot water then beat for another minute.
  ½ Cup (120 ml) Hot Water
• Divide the batter between the prepared cake pans. Tap the pans on the counter to release the air bubbles. Let the cake batter rest for about 10 minutes before baking.
• Bake in the preheated oven for 30-35 minutes or until the top springs back when gently poked.
• Once the cake is baked, remove the pans from the oven and cool the cakes in the pan for 10 minutes before turning out onto a cooling rack.
• Cool completely before frosting.

For the frosting:

• Combine the butter, vanilla extract and coconut extract in the bowl of an electric mixer. Beat on medium speed until smooth.
  1 ½ Cups (170 g) Vegan Butter, 1 teaspoon Vanilla, ½ teaspoon Coconut Extract
• Add in the powdered sugar one cup at a time, mixing between additions.
  6 Cups (720 g) Powdered Sugar
• Pour in the coconut milk and mix on low speed until combined. Then increase the speed to medium high and beat for 5 minutes until fluffy.
  ¼ Cup (57 g) Lite Coconut Milk

To decorate the cake:

• Place one layer of cake on a plate or cake stand. Top with ⅓ of the frosting. Spread the frosting to the edges of the cake.
• Add the second layer and repeat the frosting, this time also frosting the sides.
• Place the cake in the refrigerator uncovered for 15-20 minutes to set the frosting.
• Remove the cake from the refrigerator and add the final coat of frosting. Sprinkle the toasted coconut around the sides and top, pressing it into the frosting with your hands.