With layers of brownie and frozen-coconut dessert, this cake proves you don’t need gluten or dairy to wow your crowd.
1 (21 oz.) pkg. gluten-free chocolate brownie mix
3/4 cup, plus 1 Tbs.** coconut ***oil, *melted and divided
3 pints** frozen ***vanilla coconut dessert,* softened
1/2 tsp. peppermint extract
1 1/2 cups chopped** dairy-free ***dark chocolate, *divided
Liquid **green food coloring**
2/3 cups *coconut cream, *chilled
Heat oven to 350°F. Prepare brownie mix as package directs, using 3/4 cup coconut oil instead of butter; divide among 3 lined and greased 8" pans. Bake 20 min. or until done. Let cool 15 min., unmold. Let cool completely.
Using mixer, beat next 2 ingredients and 3/4 cup chocolate until blended; tint green. In greased springform pan or on platter, layer brownies and mint mixture. Cover; freeze 2 hrs. or until set.
Melt remaining chocolate with 1 Tbs. oil, stirring; drizzle over cake. Place cream in chilled bowl. With mixer on high, whip until thick; spoon onto cake.
Active time: 20 min.
Total time: 3 hrs.
Per serving: Cal. 466 Pro. 5g Carb. 55g Fiber 7g Sug. 49g
Chol. 12mg Sod. 2,290mg Total fat: 24g Sat. 17g Trans. 0g
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