This scrumptious treat has been one of the favorites in the cake cabinet since the day we opened. Tiers of fresh baked white cake soaked in coconut milk are sandwiched between thick layers of fluffy whipped coconut cream. This is a truly heavenly cake, and now you can enjoy it fresh from your own kitchen! Let’s get started.
- Stand Mixer
- Two large bowls
- Two large food-grade plastic bags
- Two 9″ round pans or 8″ x 8″ square pans
- 3 cups all-purpose gluten-free flour
- 2 cups sugar
- 1 cup light flavored oil
- 2 cans coconut milk
- 5 eggs
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon guar gum
- 1 teaspoon cream of tartar
Preheat your oven to 350◦ F.
Into one large bowl, separate the egg whites.
Keep the egg yolks in a separate container to be used later.
With your stand mixer, begin to mix the egg whites. Add the cream of tartar and continue mixing.
Slowly add the egg white mixture to the other mixture and fold in by hand.
Layer the cake with fresh coconut whipped cream and decorate to your liking.
Share and enjoy!