Name: Vegan Coconut Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 1 (9-inch) cake
Cuisine: american
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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

On Tonight

Vegan Coconut Cake

Cake:

Icing:

Categories:

More from:

Related Pages