Vegan Coconut Cake

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
1 (9-inch) cake
Level:
Easy

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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