Ingredients
Scale
- 360 ml Milk
- 2 tsp White Vinegar
- 240 g Cane Sugar
- 80 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 245 g All Purpose Flour
- 80 g Almond Flour
- 2½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 270 ml Coconut Milk
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut
- ½ tsp Vanilla Extract
- 90 g Almonds
- 170 g White Chocolate
- 60 ml Whipping Cream
- 226 g Butter
- 210 g Powdered Sugar
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- 186 g Coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans with vegetable oil or parchment paper.
- Mix milk and vinegar in a bowl; let sit for 5 minutes to create buttermilk.
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, combine cane sugar, vegetable oil, vanilla extract, and the milk mixture until smooth.
- Gradually add wet ingredients to dry ingredients; mix gently until just combined.
- Divide batter between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 29g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg