Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 12-16 for a 4-layer and 6-8 for a 2-layer



2 boxes Simple Mills Vanilla Cupcake & Cake Mix
6 eggs
2/3 cup avocado oil
2/3 cup water
2 tablespoons pure vanilla extract



1 1/2 cups sustainable palm shortening, at room temperature and soft
3/4 cup organic powdered sugar
2 teaspoons pure vanilla extract
6 tablespoons arrowroot flour
5 tablespoons coconut flour
1/4 teaspoon salt 
3 tablespoons coconut oil, melted



PREHEAT the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
In a large bowl, COMBINE all of the wet ingredients together.
Slowly POUR in both boxes of Vanilla Cake mix and continue stirring until smooth and creamy throughout.
SPLIT the batter evenly into (4) 6-inch parchment lined spring form cake pans. If you don’t have this many, simply work in two batches.
BAKE at 350 degrees Fahrenheit for 24-30 minutes or until a toothpick inserted into the center comes out clean.
REMOVE from the oven and let cool for about 15 minutes before transferring to a wire rack to cool completely. Meanwhile, prepare the frosting.
In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, ADD in palm shortening and powdered sugar.
MIX on medium high until smooth throughout.
ADD the rest of the ingredients except for the coconut oil and mix for about 1 minute.
Slowly DRIZZLE in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with only 3 tablespoons.
Once the cakes have cooled, LAYER with buttercream in between and enjoy with your favorite seasonal toppings.

Recipe by Monica Stevens Le