Prep 10 mins
Cook 0 mins
For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers. There was plenty of frosting for the top and sides. You can decorate with flaked coconut.
- 1 cup butter (dairy-free butter flavored organic palm shortening)
- 1 teaspoon coconut oil (pure coconut oil or vanilla, I just used coconut milk.)
- 1 lb powdered sugar
- 1⁄4 cup coconut milk (I did use the whole 1/4 cup.)
- In a mixing bowl, beat the shortening and extract till combined. Add in the powdered sugar and half the coconut milk and beat till smooth. Slowly add the remaining coconut milk as you need it, a little at a time, until you acieve a smooth and creamy consistency.