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Vegan Coconut Cake




Source of Recipe


Edna Tapawan


Recipe Introduction


Recipe courtesy Edna Tapawan
Previously posted to: SoFlaVegans list
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 1 (9-inch) cake


List of 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

Recipe



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.

http://www.foodnetwork.com/food/show_be/0,1976,FOOD_9949,00.html
http://www.foodnetwork.com/food/show_be/episode/0,1976,FOOD_9949_21840,00.ht
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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21719,00.html