I'm thinking it's a recipe for something more like a 'pound' cake, esp. since it calls for a 'tin' (a can?') of coconut milk-which from my experience is more like heavy cream. Coconut milk in the cartons is thinner like regular milk.
This is my go to recipe for a regular type cake - just like the boxed mixes. In fact the last time I made it I doubled it. I stirred together the dry ingrediant and put exactly half in a ziplock bag for another time, just needing to add wet. Like a homemade box mix- nice gift to put in a fancy jar!
3 cups flour (680 grams)
2 cups sugar (450 grams)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml) (I use 1/2 teaspoon)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's) (I use cold coffee)
Preheat oven to 350F
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
Test with toothpick.