Strawberry Walnut Ghirardelli Chocolate Coconut Cake

 And...It's gluten Free. I know. 

I couldn't fit all of that in the title...I figured Strawberry Walnut Ghirardelli Chocolate Coconut Cake was quite enough.

I wanted to make a cake for my lovely father-in-laws 71st birthday (can't believe it's already been a year since we surprised him in Vancouver) but with my diligence to gluten-free-dom I had to make a slight and easy swap out.  All I did was buy me some Bob's Gluten Free Chocolate cake mix and follow his recipe. (see below) 

I added a cup of Ghirardelli Chocolate chips and a cup of chopped walnuts to the mix. 

Don't you just want to stick your face, I mean, finger in that?

Now we are talkin dirty.

I layered and trimmed with vanilla icing, strawberries and coconut flakes.  YUM.

Gluten Free Chocolate Cake Mix Instructions Contributed by: Bob's Red Mill Natural Foods Gluten Free Chocolate Cake Mix Instructions 16 oz GF Chocolate Cake Mix (2-3/4 cups) 1/2 cup Butter or Margarine, softened 2 tsp Vanilla Extract 1/3 cup Hot (110°F) Water 2 Large Eggs* 1 Tbsp Lemon Juice 1 cup Milk (cow, soy, rice, nut) Directions Have all ingredients at room temperature. Preheat oven to 350°F. Generously grease two 8- inch round cake pans. Using large bowl and electric mixer, cream 1/2 cup softened butter or margarine until smooth. Add cake mix, 1 cup milk mixed with 1 tablespoon fresh lemon juice, and two large eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add 1/3 cup hot (110°F) water and two teaspoons vanilla extract. Beat thoroughly for one minute. Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cake with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake. * For an eggless option, combine 2 Tbsp. Bob's Red Mill Flaxseed Meal and 6 Tbsp water in a small bowl. Let stand for 2 minutes and use it in place of the eggs called for in the directions above. * Vinegar can replace lemon juice if desired. For Cupcakes: Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.

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