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5 eggs 2/3 cup unsweetened plant based milk 2 tbsp melted coconut oil or avocado oil 2 tbsp maple syrup 2 tsp vanilla extract 1 box Simple Mills Pancake & Waffle Mix 2 cans of high quality full fat coconut milk 1/4-1/2 cup powdered sugar * 2-3 tsp rosewater Toasted coconut flakes, for garnish Halved and quartered strawberries, for garnish Dried rose petals, for garnish
The day before serving your cake... ADD eggs, milk, oil, maple syrup and vanilla extract into a bowl. Mix to combine. INCORPORATE Simple Mills mix. Whisk until smooth. PREHEAT waffle iron on high setting. Once hot, grease with melted coconut oil or avocado oil. POUR batter onto prepared waffle iron, making sure that it fills the entire surface of the iron. COOK until nice and brown. Remove from the waffle iron and repeat with the rest of the batter. You should have 3-4 layers. LET cool on a wire rack then place in an airtight container and refrigerate overnight along with the 2 cans of coconut milk. The next day... OPEN the cans of coconut milk and scoop out the hard coconut cream on the top. Use the liquid coconut water in smoothies or other recipes. ADD to a bowl along with 1/4 cup of powdered sugar and 2 teaspoons of rose water. WHISK until fluffy using a mixer. Add more rose water or sugar, if desired. PLACE in the fridge for 30 minutes to harden. ASSEMBLE the cake by spreading the coconut whipped cream between each layers. GARNISH with the rest of the coconut whipped cream, toasted coconut, strawberries and rose petals. CHILL to set for 30 minutes and enjoy.
Use the sweetener that you prefer, while keeping in mind that if you use one that is liquid, you will have to use less of it, in order not to deflate the cream – we suggest about 2-3 tablespoons maximum if using maple syrup, coconut nectar, brown rice syrup, honey, agave etc. You could also use monk fruit or stevia instead and adjust the quantities to your liking.