Vegan Coconut Cake Recipe Courtesy Edna Tapawan |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Show: The Best Of Episode: Cakes. Ingredients:
8 ounces silken tofu |
1 lb sugar |
5 ounces sugar |
2 cups coconut milk |
12 ounces coconut flakes |
1 cup canola oil |
1 lb all-purpose flour |
4 ounces all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 lb soy margarine |
1 lb 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.
3. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
4. Bake for about 1 hour.
5. For the icing, mix ingredients until incorporated. Spread on cooled cake.
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