Gluten-Free Coconut Layer Cake Recipe

Ingredients:

• 1 1/2 cups potato starch (not potato flour)
• 1 1/2 cups sorghum flour
• 1/2 cup organic coconut flour
• 1 1/2 cups organic cane sugar
• 2 teaspoons xanthan gum
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 free-range organic eggs, beaten, or egg replacer
• 1/2 cup light olive oil or vegetable oil
• 1 14-oz can organic light coconut milk
• 1 teaspoon lime juice
• 2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper. 

In a mixing bowl, whisk together the flours and dry ingredients.

Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter.

Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops. 

Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.

Make the frosting.