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Coconut Coconut Milk Cake
Reviews:
January 19, 2016

I made this cake because I had some coconut milk that was starting to sour. We loved it! I made a few changes to make it healthier. Cut sugar to 1 1/2 c. and used 1/2 Stevia and 1/2 regular sugar. I substituted the butter with coconut oil. Be careful when softening because it won't take as long as butter. I substituted the all-purpose flour with coconut flour. This ratio is 1:4. For every cup of regular flour use 1/4 c coconut flour. I also added a 1/2 tsp of coconut extract. Put this in a 9x13 pan, sprinkled with additional coconut and baked for the same 45 min. It turned out wonderful! So, I guess you could say I made a Coconut Coconut Coconut Coconut Milk Cake!

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