Egg-Free Triple Layer Coconut Cake - cooking recipe

Ingredients

Egg Replacer
3 tablespoons water
3 tablespoons oil
2 teaspoons baking powder
Batter
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)
Icing
1 (12 ounce) container Cool Whip, thawed
1 cup sour cream
1 cup sugar
2 cups coconut, flaked, sweetened

Preparation

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.
Preheat oven to 350\u00b0F
Grease and generously flour three 9\" cake pans.
In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
In a large bowl, combine all other ingredients and then add egg replacer mixture.
With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
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.).
Sprinkle top and sides generously with remaining coconut.
Refrigerate until ready to serve. Store left overs in refrigerator.