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The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed — the cream will separate and solidify at the top, which is needed for the frosting.
When ready to bake, preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper circles.
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