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Ingredients
US|METRIC
4 SERVINGS
- 1 cup butter (slightly cooler than room temp)
- 2 cups sugar
- 3 large eggs
- 3 cups cake flour (not all-purpose flour)
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups coconut milk (1 - 13 oz can, I used Thai Kitchen Organic Coconut Milk)
- 1/4 tsp. almond (emulsion)
- 1 tsp. vanilla paste (or extract)
- 1 1/2 tsp. coconut (emulsion, I use LorAnn almond emulsion)
- 2 Tbsp. vegetable oil
- 1 pkg. sweetened shredded coconut (optional for covering the cake)
- 1 cup salted butter (room temp)
- 1 cup unsalted butter (room temp)
- 1 cup sour cream
- 8 cups powdered sugar
- 2 tsp. vanilla paste (or extract)
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