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Ingredients
US|METRIC
12 SERVINGS
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 cup butter (melted and cooled)
- 1 tsp. vanilla extract
- 1 cup milk (I used unsweetened almond milk)
- 1 lemon (approximately ¼ cup)
- 1 lemon (approximately 2 Tbs.)
- 1 1/2 cups flour (all purpose or white whole wheat)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 can coconut milk (Thai Kitchen, unsweetened original)
- 1/4 cup powdered sugar
- 1/4 tsp. coconut extract
- 1 Tbsp. toasted coconut flakes
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Directions
- Place the can of coconut milk in the refrigerator to sit overnight.
- Cover a cooling rack with parchment paper and set aside (to set your cake layers on to cool after they’re cooked).
- In the bowl of your KitchenAid Stand Mixer, start mixing your eggs on medium-low speed until they get slightly frothy. Then, add the sugar and mix for a minute more.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium210mg9% |
| Potassium190mg5% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber2g8% |
| Sugars10g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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