Double Chocolate Coconut Layer Cake

A rich "chocolate oil cake" (yes that's the traditional, unappealing name from allrecipes.com) I made with coconut milk. Made this once for my housemate Monica's birthday. It was a success, especially during the little blackout our neighbourhood experienced back in January. Made it again for tonight's Easter dinner.

Cake Recipe/Instructions:

- 2 cups white sugar
- 3 cups flour
- 2 tspns baking soda
- 1/2 tsp salt
- 3/4 cup cocoa
- 1 cup coconut milk
- 1 cup soy milk
- 1 cup vegetable or canola oil
- 2 tbsp white vinegar
- 2 tspn vanilla

Preheat oven to 350 degrees. Mix dry ingredients well in a large bowl. Add wet, and mix well. Pour into two well-greased 9" round cake pans and bake 45 minutes, or until toothpick comes out clean.

I baked the cake last night and let the two pieces cool over night. Today I made the icing:

Coconut Icing:
-butter/margerine
-vanilla
-soy milk
-icing sugar
-unsweetened coconut flakes

I don't have the amounts. I just guess as I mix until it makes a good, spreadable yet firm consistency.

I spread the coconut icing onto the middle layer of the cake, then put the other piece of cake on top.

The chocolate icing I used to ice the rest of the cake is the same recipe as the coconut icing, only I omitted the coconut and added a few tablespoons of cocoa. Iced the cake carefully, sprinkled with some coconut flakes et voila! Double Chocolate Coconut Layer Cake.