Recipe courtesy of Edna Tapawan
Vegan Coconut Cake
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 1 (9-inch) cake
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 1 (9-inch) cake
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.
