Print Recipe
Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- 1 box yellow cake mix, prepared and baked in a 9x13-inch pan
- 1 cup unsalted dairy-free butter, cold
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- ½ cup blueberries, rinsed and dries
- 2½ cups fresh strawberries, rinsed and dried, hulled and halved
This festive, berry-topped cake boasts a deliciously light and smooth vegan frosting made with Sweetened Condensed Coconut Milk that’s a dream to pipe. A fabulous addition to your summer celebrations!
Time
- Prep time: 30 minutes
- Bake time: 30 minutes
Yield
- 12 servings
Directions
- Prepare the yellow cake mix according to the box instructions and bake in a 9x13-inch pan.
- Let the cake cool completely before frosting.
- While the cake is cooling, prepare buttercream.
- Take the dairy-free butter straight from the fridge and beat with a stand or hand mixer in a bowl for 5-7 minutes until light and creamy.
- Beat in the salt and vanilla until combined.
- Open the can of Sweetened Condensed Coconut Milk and stir it to ensure emulsification.
- Pour half the Sweetened Condensed Coconut Milk into the butter and beat until well incorporated. Scrape the sides of the bowl with a spatula and repeat with the rest of the Condensed Milk. Beat for another 5 minutes until light and fluffy.
- Once the cake is completely cool, spread â…” of the frosting on top of the cake, evening with a spatula. Place the rest of the frosting in a piping bag with a star tip. In the upper left corner, arrange blueberries and pipe small stars. Then make 4 rows of strawberries and pipe lines of rosettes in between as shown in the photo. Enjoy!
Did you make the recipe? We want to see!
Tag @coconutmilkideas on Instagram.
