A super simple gluten free cake. Hawaiian inspired, it’s rich, it’s spongy with a bit of chew, it’s divine!
Preheat the oven to 350*F/177C and grease a 9×13 baking pan with butter.
In a large bowl, combine the rice flour, sugar, baking powder and salt. Set aside.
In another bowl mix the rest of the ingredients; coconut milk, evaporated milk, butter, eggs and vanilla.
Blend the dry and wet ingredients in the large bowl, until the batter is smooth.
Pour in the batter into your prepared baking pan. Bake for 60 minutes, until the top and edges are golden brown. Allow to cool slightly before serving.
Gluten Free Vanilla Cupcake Mix
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