Full recipe: www.kimberlysglutenfreekitche...
Coconut is one of my all time favorite flavors. I love coconut and all things coconut. If I ever get shaved ice and get to choose what flavors to put on it, coconut is one that I always choose. It is just one of those flavors that I just can't get enough of and so I wanted to take that flavor and pack as much of it as I can into a cake. This is the ultimate coconut cake and it will take your taste buds to a whole new level. I love the flavor of this cake because it is just what I wanted in a coconut cake. It has so much coconut in it but it is still not overpowering by any means.
This is a large cake and would be great for large gatherings or holidays. You use two cake mixes to make this cake and it makes a 4 layer cake. It may seem like a big undertaking to make a 4 layer cake but it is actually a lot easier than you would think. I love using gluten free cake mixes. I think that they are such a great tool to use in baking. It just makes the ingredient list go down and you can use them to make lots of different kinds of cakes. It doesn't matter what brand of cake mix that you use, just make sure that it is a 15 ounce gluten free yellow cake mix.
The toasted coconut in this cake is what takes it to another level. Toasted coconut is so delicious and it just gives it another depth to this cake. It also gives it a great texture. To toast the coconut I just put the sweetened shredded coconut on a parchment paper lined baking pan and place it in a 350 degree F. oven. Keep it in the oven about 10-15 minutes until the coconut is a nice golden brown. Stir the coconut occasionally so that part of the coconut doesn't brown faster than the other parts in the pan.