This is one of my favorite cake recipes.
1/2 cup coconut oil
1/2 cup dairy-free butter, room temperature
1 3/4 cup sugar
5 eggs, separated and at room temperature
1 teaspoon coconut extract(optional)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup coconut cream
1/4 teaspoon cream of tartar
1 can of dairy-free premade vanilla frosting ( I do, I hate making frosting!)
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Empty contents of can of coconut cream into a bowl, microwave for 20 seconds, mix until combined and smooth. Measure your 1 cup of coconut cream once fully mixed.
Technique: Creaming the butter properly is important in the overall consistency of the batter.
In a bowl, cream together the coconut oil, butter and sugar using a standard mixer on low until it is white and fluffy. Incorporate one egg at a time followed by the coconut and vanilla extracts, baking powder, baking soda and salt. Mix for another 30 seconds.
While mixing begin adding the coconut milk and flour in quarters, mixing well with each addition.
Detatch and clean the whisk attachments for the egg whites.
In another bowl add the cream of tartar to the egg whites. Beat on medium for 6-7 minutes to form soft peaks. Gently fold the egg whites into the batter in thirds.
pour into a 9x13in pan and smooth evenly with a spatula. I added some food dye in a mantra swirl design.
Bake for 35-40 minutes or until a skewer in the center area of the cake comes out clean.
Cool completely before frosting.