As a side note 1 egg = 1/4 c liquid which is why the batter was quite a bit thicker with your 2 Tbsp replacer Thanks again
~ JJ
I'd recommend doing a test in advance — even with just one or two layers — to see how it holds and to make sure you like it (also, test cake is always a good idea)
~ JJ
Also, the cake freezes pretty well so you should be able to make a batch, freeze them and defrost when you need one (or two;D)
~ JJ
I've never used sweet potato flour before, I'll have to keep an eye out for
it ~ JJ (this specific comment string has reached it's max 5x replies so I've replied in - comment)
I have a whipped coconut cream here http://84thand3rd.com/raw-banana-cream-pie-whipped-coconut-cream/ or you can google tips for
it ~ JJ