Cook Time 1 hour
400g self-raising flour
2 tbsp corn flour
330g caster sugar
180ml vegetable oil
375ml of coconut milk + and an extra 15ml for frosting
1 tsp coconut extract
2 tsp apple cider vinegar
400g cream cheese
100g butter, softened
300g pure icing sugar
1 cup coconut flakes
Pre-heat the oven to 170°C. Grease, and line two x 20cm round tins with baking paper.
Combine the dry ingredients in a large bowl. Make a well in the centre, add the wet ingredients, and gently combine, being careful not to over-mix.
Divide the cake batter into the two prepared tins and bake in the oven for 30-40 minutes or until a skewer pierced through the centre comes out clean. Cool completely in the tin before de-moulding.
To make the frosting, whip the cream cheese and butter together then slowly add the icing sugar. Fold through an extra splash of coconut milk.
Spread a few spoonfuls of frosting onto one cake. Sandwich the other cake on top. Spread the remaining frosting over the cake and around the sides to completely cover. Sprinkle over coconut flakes to garnish.