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Kate M. September 15, 2018
Could one substitute Coconut Cream for the process with the refrigerating coconut milk overnight?
Eliz. June 8, 2015
I recently made this as an early birthday treat for a vegan whose family said it was delicious; I was just thrilled that the cake puffed up in its spring-form pan since it was my first experience with vegan baking.* My experience in making the frosting differed from what I anticipated after reading the recipe. 2 cans of 365 brand (Whole Foods Market) organic coconut milk sufficed. After a day of refrigeration, only about 1/2 cup of each can's contents remained a thin, almost clear liquid. Most of the coconut milk solidified and sunk to the bottom of the can, leaving a very thin cap of coconut fat floating near the lid. The frosting really is delicious, but I found it cloyingly sweet until I whipped in the zest of an organic lemon and a smidgen of lemon juice--only a teaspoon at first. The citrus made all the difference and I'll definitely make the frosting again. Toasted pecans are a great substitute for walnuts. I am also wondering if the recipe would accommodate a little pineapple instead of nuts and raisins given the wonderful flavor of the coconut oil. *This recipe also inspired me to buy coconut oil for the first time since I am skeptical about dietary trends.
Melanie A. April 2, 2015
This looks really good. You might want to include some information for people as to where to find vegan sugar and confectioner's sugar as not all sugar is vegan.
kellee April 2, 2015
Can I use chia seeds instead of flax seed meal? Will there be a lot of leftover frosting? Three cans of coconut milk seems like a lot.
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