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Aunt Bert's White Cake

Reviewed: Dec. 9, 2012
A great cake recipe. I didn't have buttermilk, or even regular milk, so I replaced the buttermilk with 1/2 cup coconut milk combined with a tablespoon of lemon juice. I only used 3/4 a cup of water, and I used water that was just very hot out of the tap. I also added about a cup of coconut flakes and an extra quarter cup of flour, because the batter felt quite runny. I also baked it as cupcakes... it baked for about 18-20 minutes and they came out nearly perfect. An absolutely wonderful recipe that's quite versatile.
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