Triple Coconut Cake (Vegan)

Preheat oven to 375°F. Grease an 8-inch round cake tin. (You can use an 8×8 inch square pan also.)

In a large bowl mix the ground flax and 3 tablespoons water. Let it sit for about 5 minutes to thicken.

While the flax is thickening, melt your coconut oil in the microwave.

Mix the flours, baking powder, salt, and 1/2 cup shredded coconut in a medium bowl. Set aside.

Add in the melted coconut oil, coconut milk, sugar, vanilla and almond extract to the ground flax. Add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Pour batter into prepared cake pan.

Sprinkle with remaining coconut.

Bake until a tester inserted into the center comes out clean, about 30 – 35 minutes. Remove cake from pan, and finish cooling on a wire rack.

Store cake in an airtight container at room temepraturer for up to 4 days.