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Vegan Coconut Cake Recipe Courtesy Edna Tapawan

Vegan Coconut Cake Recipe Courtesy Edna Tapawan Recipe

From the Food Network. Show: The Best Of Episode: Cakes
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Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Vegan
Servings 1 9-inch cake
Calories 14106.4 kcal

Ingredients
  

Cake

  • 8 ounces silken tofu
  • 1 lb sugar
  • 5 ounces sugar
  • 2 cups coconut milk
  • 12 ounces coconut flakes
  • 1 cup canola oil
  • 1 lb all-purpose flour
  • 4 ounces all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda

Icing

  • 1 lb soy margarine
  • 1 lb powdered sugar, sifted
  • 1/4 cup coconut milk

Instructions
 

  • 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.

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Nutrition

Serving: 3401gCalories: 14106.4kcalCarbohydrates: 1696.1gProtein: 95.4gFat: 804.4gSaturated Fat: 285gSodium: 7843.2mgFiber: 51.4gSugar: 1175.1g
Keyword < 4 Hours, Beans, Coconut, Dessert, Easy, Fruit, Grains, Low Protein, Nuts, Polynesian, Soy/Tofu, Sweet, Vegan
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