Servings: 1 Large Cookie Sheet

2 Cups Sugar 2 Cups Sugar
2 Cups GF Flour 2 Cups GF Flour
1/2 Cup Coconut Cream ½ Cup Coconut Cream
2 Batches Egg Replacer 2 Batches Egg Replacer
1 Teaspoon baking soda 1 Teaspoon baking soda
1 Teaspoon vanilla 1 Teaspoon vanilla
 
1 Cup non dairy butter 1 Cup non dairy butter
4 Tablespoons Cocoa 4 Tablespoons Cocoa
1 Cup Boiling Water 1 Cup Boiling Water
 
Frosting: subheading: Frosting:
1/2 Cup Non dairy butter ½ Cup Non dairy butter
2 Cups Powdered Sugar 2 Cups Powdered Sugar
1 Tablespoon Vanilla 1 Tablespoon Vanilla
1 Tablespoon Cocoa 1 Tablespoon Cocoa
6 Tablespoons Coconut Cream 6 Tablespoons Coconut Cream

Blend first six ingredients well.
Melt butter, cocoa and boiling water together, cool, then add to previous mixture.
Pour into greased cookie sheets. Slam sheets to release air bubbles.
Bake 20 minutes at 375°.
Mix frosting ingredients together and frost cake when cooled.