This uses my Coconut Vanilla Pudding recipe as most of the wet ingredients, however, you don't need to cook it to quite a thick to us it in a cake. That cake portion is based on this wonderful recipe which I'm sure we will find many other uses for: Milk & Egg Free Cake Check that one out, it's a nice solid base cake recipe.
Vanilla Pudding Cake
Preheat oven to 335 degrees F. Make Coconut Vanilla Pudding recipe, but don't cook it except to let it thicken just slightly. Set aside off of heat.
2 C flour
1 C sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted coconut oil
2 teaspoons of vanilla
Whisk together dry ingredients then add the coconut oil, vanilla and the entire pudding mixture from above and combine well. Poor into a square 9x9 inch pan and bake until knife comes out slightly moist from the center of the cake, about 25-35 minutes, depending on your oven, altitude and ingredients. For a gooier version cook for less time and scoop out with a spoon. It's done when you say it is. Sift powdered sugar over the top.
Allow to cool for 20 minutes, and serve with macerated strawberries or blueberries over the top, or with sulfur-free homemade coconut milk ice cream.