Yes, I did make this cake and boy did the kids (and grown ups) love it! I must say it was pretty funny. The cake was chocolate and allergy friendly as it did not contain any dairy, eggs, or nuts. I do use coconut milk and a coconut spread in the frosting which does give it a nice light coconut’y flavor. So as long as you can have coconuts you can enjoy this!
Here is my recipe:
1/2 cup of shortening
1/2 cup of coconut spread ( I use Earth Balance Organic Coconut Spread)
2-3 Tbsp Coconut milk or Coconut creamer
1 tsp vanilla
approx 4 cups of powdered sugar
Beat the shortening and the coconut spread together mixing, then add your vanilla and half of the coconut milk/creamer. Add half of the powdered sugar and mix. Continually adding more powder sugar alternating with the coconut milk/creamer until you reach your desired consistency. You may use more or less of the milk/creamer and/or the powdered sugar.
I do find that due to the coconut milk this frosting does like to be kept cold and you should not make it too loose otherwise it will “droop” off of your cake. Been there done that!