Egg-free Triple Layer Coconut Cake

Total Time: 8 hrs 35 mins Preparation Time: 8 hrs Cook Time: 35 mins

Ingredients

• 3 tablespoons water
• 3 tablespoons oil
• 2 teaspoons baking powder
• 2 3/4 cups flour
• 1/4 cup cornstarch
• 1 1/2 cups sugar
• 1 1/2 cups coconut milk
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla bean paste (or 1 1/2 tsp. vanilla extract)
• 1 (12 ounce) container cool whip, thawed
• 1 cup sour cream
• 1 cup sugar
• 2 cups coconut, flaked, sweetened

Recipe

• 1 prepare icing eight hours before baking cake to allow enough time for it to set/chill. in a medium mixing bowl, whisk together cool whip, sour cream and sugar. fold in 1 cup coconut. chill for at least 8 hours.
• 2 preheat oven to 350°f
• 3 grease and generously flour three 9" cake pans.
• 4 in a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. set aside.
• 5 in a large bowl, combine all other ingredients and then add egg replacer mixture.
• 6 with an electric mixer, beat on medium speed until smooth. pour batter evenly into cake pans.
• 7 bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
• 8 cool cakes on a wire rack for 1 to 2 hours or until completely cooled. carefully turn cakes out of pan.
• 9 apply icing between each layer and on the top and sides of cake. (note: cakes must be completely cool. otherwise, the icing will not adhere and will melt down the sides of the cake.).
• 10 sprinkle top and sides generously with remaining coconut.
• 11 refrigerate until ready to serve. store left overs in refrigerator.