Coconut Cake with Grilled Fruit Skewers and Mint Coulis Make this wonderful cake in a variety of cake pans--individual bundt, 8 inch round or square. For coconut lovers!!! Cake: 1  3/4 c. unbleached flour 1 tsp. baking soda 1/2 tsp. salt 1/4 c. coconut oil 1 tbsp. apple cider vinegar 1 tbsp. coconut extract 1 c. boiling coconut milk 2/3 c. fructose or granulated sugar flaked coconut, toasted, for garnish non-dairy whipped topping (or coconut sorbet!) Preheat oven to 350. Lightly grease and flour cake pan. In large bowl, whisk together flour, soda and salt. Make well in dry ingredients, pour in oil, vinegar and vanilla. Stir until thoroughly blended. Combine boiling coconut milk and honey, stir until honey dissolves. Pour over flour mixture and quickly whisk to blend into batter. Pour batter into prepared pan and bake approximately 25-30 minutes, or until golden brown and cake tester comes out clean. Cool 5 minutes in pan, invert gently onto wire rack. Re-invert and set large plate under rack. Allow cake to cool completely. Slide spatulas under cake and set on serving plate. Top with a dollop of whipped topping, scatter toasted coconut over. Drizzle a swirl of mint coulis around outside of the plate, and serve a grilled fruit skewer alongside. Fruit Skewers: wedges of fresh pineapple strawberries, hulled long wooden skewers, soaked in hot water 15 minutes Alternate fruits on skewers and grill each side until slightly golden. Mint Coulis: 1 c. packed fresh mint leaves, washed 1/2 c. coconut milk 2 tbsp. agave nectar or honey Process ingredients in food processor until completely blended, scraping down sides. for another perfect summer dessert: Key Lime Banana Mousse