This was modified from this page: http://www.theologic.com/oflweb/inhome/wakkicake.htm
My adaptations are the replacement of vegetable oil with coconut oil, and coconut milk in the frosting rather than juice. I like the light coconut taste imparted by these ingredients (more or less depending on whether or not your coconut oil has been deodorized), and whereas vegetable oil is unhealthy, coconut oil isn’t. You can read more about the great benefits and many uses of coconut oil at http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html
3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
6 T. cocoa
3 T. vinegar
2/3 c. coconut oil
1 tsp. vanilla
2 c. water
Mix well all the dry ingredients: flour, sugar, baking soda, salt and cocoa. Add all the liquid ingredients: vinegar, oil, vanilla and water. Mix well. Pour into an ungreased 9 x 13-inch baking pan. Bake in 375ยบ oven for 35-40 minutes, or until cake tester inserted in center comes out clean. When cake has cooled, dust cake with powdered sugar, or ice with frosting.
Lenten Chocolate Frosting
2 c. confectioners sugar
4 tsp. cocoa
2 T. shortening
1 T. coconut milk (or more as needed)
Chopped nuts (optional)
Toasted coconut (optional)
With electric mixer, mix together sugar, cocoa and shortening. As needed, add coconut milk. Add enough to make spreadable over cooled cake. Top with chopped nuts and/or toasted coconut, if desired.
