You will need to buy 2 can of coconut milk to make this recipe. I tried to chill the cream once opened and use the leftovers from the blueberry sauce, as the topping, but it didn’t work. Keep the remaining coconut milk and use it in a yummy recipe!
*Since the dough is thick, I found it the easiest to rub clean fingers with coconut oil and just press the batter into the pan with your hands
***You want the blueberry syrup to be as fluid as possible, so if it’s ready long before your cake and begins to thicken, I recommend turning the heat on for a few minutes and letting it warm and get thinner before pouring it on the cake. It’s easier to spread this way. Alternately, you can make the syrup the day before and then warm it when ready to use.
****I always like to chill cakes with coconut cream for an hour or so after spreading it on, to firm up the cake. But, this is totally up to your preference!