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 MadeToOrder
on May 20, 2013
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I dropped the sugar and flour both down to 2 cups, used organic coconut oil vice veggie oil, added 2 tsp vanilla, and 3 T orange rind to cut the sweet. Dropped the icing and just dusted with powdered sugar - SUPERB! Served it at a party as a regular cake and it was beloved!
By stella_lucy
on May 19, 2013
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To finish my review... It's a good, simple vegan cake for beginners, and omnivores do not seem to notice that it's vegan, so that's a plus! If I make this again, I will probably add lemon juice to the recipe, just to give it a bit of a fruity kick.
By CaseyL.
on September 04, 2012
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I read the reviews on this cake had and second thoughts about making it. However I did anyway. This cake was amazing!!! Only one person was vegan at a BBQ I was going to. Most people I know won't come close to even trying anything like it but it was a wonderful hit!!! People loved it that don't even like coconut :P A couple of things I did..... I used soy butter instead of margarine better taste also my food processor wasn't working so I used my had mixer and it turned out fine I also would sagest making the icing while the cake it cooking and letting it refrigerate to firm up But all and all it was really GOOD!
Read all 15 reviews