• Preheat your oven to 350 degrees.
• In a medium mixing bowl, whisk together your dry ingredients (flour, salt, baking powder, baking soda)
• In a separate, larger mixing bowl or stand mixer, cream together coconut milk, eggs, sourdough starter, olive oil, and sugar.
• Add your dry ingredients to your olive oil mixture and combine well.
• Pour batter into an oiled cake pan. I prefer to butter and oil my dish.
• Bake at 350 for 45-50 minutes. (Prep icing while your cake is baking – see instructions below)
• Once slightly cooled, gently remove from your cake pan to finish cooling on a wire rack or cooling rack.
• Once your cake has completely cooled, move your cake to your cake stand and apply your icing with a piping bag.

Instructions for Buttercream Icing

• Cream room temperature butter in a stand mixer with a paddle attachment
• Mix in salt and slowly add 4 1/2 cups sifted powdered sugar until well combined, scraping down sides with a spatula
• Continuing to use your paddle attachment, add heavy cream and vanilla extract.
• Once well combined, add your icing to your piping bag and apply it to your cake as desired.
• Add flowers, fruit, or lightly zest an orange or lemon over the icing.