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Recipe courtesy of Edna Tapawan

Show: The Best Of

Episode: Cakes

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Total:: 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.

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

My Private Notes

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