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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
8 ounces silken tofu |
1 pound plus 5 ounces sugar |
2 cups coconut milk |
12 ounces coconut flakes |
1 cup canola oil |
1 pound plus 4 ounces all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 pound soy margarine |
1 pound powdered sugar, sifted |
1/4 cup coconut milk |
Directions:
1. Preheat the oven to 350 degrees F.
2. Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.
3. For the icing, mix ingredients until incorporated. Spread on cooled cake.
4. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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