• Preheat oven to 375°
• Grease or line your cake pan(s)
• Pour all ingredients into a bowl and mix thoroughly. The batter will be thick but shouldn't be lumpy.
• Pour the batter into your cake pan(s). You may need to adjust your cook time if changing the size of the pan from a 10" round cake pan.
• Bake your cake for about 25 minutes or until cooked thoroughly. You can check the cake by inserting a toothpick in the center. If it comes out clean, it is done.
• Remove the cake from the oven and let it cool.
• You can cut and stack your cake as desired and add any toppings or frosting that you'd like.

Optional Coconut Cream Frosting

• Put one can of coconut cream in the refrigerator overnight. You can leave it longer, but make sure it is in for at least 8 hours to harden.
• Remove only the solid cream from the can leaving the excess liquid at the bottom.
• Use a hand or stand mixer to whip the cream into peaks resembling whipped cream.
• Mix in sweetener if desired. I used about 1/2 tsp of pure maple syrup to sweeten mine just a bit.
• Store frosting in the refrigerator until ready to use.