Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Line two 8 or 9 inch cake pans with parchment paper and set aside.

Step 3

Shake up the can of coconut milk so the white part and liquid are completely combined, making a smooth milk. I usually add it to a blender to ensure everything is completely smooth.

Step 4

In a large mixing bowl, beat together all wet ingredients with an electric mixer until well combined.

Step 5

Beat in the dry ingredients, aside from the sprinkles, just until a batter forms.

Step 6

Fold in the sprinkles, if using.

Step 7

Transfer to your prepared cake pans, trying to keep each as even as possible.

Step 8

For 8 inch cakes, bake for 40-50 minutes, for 9 inch cakes, bake for 35-45 minutes or until a toothpick comes out clean.

Step 9

Let cool in the pans for 15 minutes, then carefully flip onto a wire rack to finish cooling.

Step 10

Once completely cooled, frost with my buttercream (just swap for dairy free butter) and enjoy!