Ingredients
Cake:
- 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
Icing:
- 1 pound soy margarine
- 1 pound powdered sugar, sifted
- 1/4 cup coconut milk
Directions
Preheat the oven to 350 degrees F.
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.
For the icing, mix ingredients until incorporated. Spread on cooled cake.
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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By rwd19513
Greensburg, PA
on January 24, 2012
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Entirely too much sugar!!!!!!!!!!!
By VegetarianAmanda
Edmonton, Alberta
on November 02, 2011
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I am really glad that I decided to make a 'trial' cake to test out this recipe first before the actual cake was needed. I had such high hopes that this cake would work out...and it was very disappointing. The cake itself tasted nothing like coconut whatsoever, despite the amount of coconut and coconut milk in the batter. The texture was all wrong too (perhaps it was all that oil?. The icing tasted exclusively like vegan margarine. I was not happy with this recipe at all, and will not ever make it again. Back to the drawing board!
By dirtyDy
on April 06, 2011
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One of my dearest friends has been making me this cake for my bday for years. It's one of the best cakes I've ever had. It's rich, and moist and pure yumminess. I am going to make it soon, can't wait. If you let it sit in the fridge overnight before serving, the edges get nice and crispy and the whole thing firms up. YUM!!
Read all 12 reviews