Ingredients

• Makes 4 8-inch layers
• Ingredients
• 4 cups + 2 tablespoons all-purpose flour (sifted)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• pinch of salt
• 2 sticks butter, softened (vegan butter if dairy free)
• 1 3/4 cups sugar
• 4 eggs (room temperature)
• 2 cups milk
• 2 teaspoons vanilla extract
• Icing
• 2 cans full fat coconut milk (refrigerated overnight)
• 1/2 cup powdered sugar
• Berries
• 4 cups of strawberries and blueberries (more or less to your liking)

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease 4 8-inch baking pans. Cut parchment paper in a circle the size of the bottom of the pans and line each pan.
3. Once the flour is sifted, add baking powder, baking soda, and salt in a medium bowl.
4. In the bowl of a stand mixer, beat softened butter and sugar together until creamy. Slowly add in eggs, one by one.
5. Pour in milk and vanilla.
6. Gradually pour dry ingredients into the wet ingredients while the mixer is running. Mix until smooth.
7. Evenly divide the mixture into all four pans. Beat on the side of pan to even mixture out.
8. Bake in oven until golden brown, for about 35-40 minutes, or until inserted toothpick comes out clean. Cool on cooling racks.
9. Meanwhile, make the icing. Open the cans of coconut milk and scrape cream into a medium bowl.
10. Pour in powdered sugar. Using a hand mixer, beat the milk on low speed until thick and creamy.
11. Assemble the cake by layering a cake layer, icing, and berries then repeat for all four layers. Top with as many berries as you like!

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