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Ingredients
US|METRIC
36 SERVINGS
- 3 cups white rice flour
- 1 1/2 cups cornstarch
- 2 1/4 cups pure cane sugar (fine, I used Florida Crystals brand which is a very pale color, but white will work)
- 3/4 tsp. baking soda
- 1 Tbsp. baking powder
- 1 1/2 tsp. fine sea salt
- 3 3/4 cups full fat coconut milk (room temp!, Thai kitchen is the absolute best texture of milk)
- 1 1/2 cups coconut butter (liquid, slightly warmed, I use the MaraNatha brand from Sprouts, I’m sure other locations sell it too)
- 2 Tbsp. vanilla extract
- 12 oz. vegan butter (Earth Balance, sticks, 1 1/2 cups, 336g)
- 1 1/2 cups Spectrum Organic Shortening
- 7 1/2 cups powdered sugar (I used Sprouts Vegan)
- 1 Tbsp. vanilla powder (white, this keeps the icing nice and white and is alcohol-free, but you could sub with extract if you like, but use half)
- 3 Tbsp. coconut milk
- buttercream
- icing
- Cake
- oil
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium110mg3% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber1g4% |
| Sugars38g |
| Vitamin A |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* 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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