I first learned of this in a demo in a Washington State TJ’s and loved it. It calls for milk and butter, which are both handily substituted for with one single can of TJ’s coconut cream. Then, 2 flax eggs for the eggs and voilá: a tasty easy white cake.
I made it for a friend who loves coconut so I used coconut whipped cream as icing/topping and toasted coconut for that fantastic coconutty flavour. Oh, and I added Haagen Das coconut vegan ice cream. (You don’t have to tell me twice that you love coconut)
I apologize for forgetting to photo the results. We’re relearning how to have friends over for dinner and the rambunctious conversation is almost enough to burn down the house. Such a love distraction!!
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