speedvegan

Coconut Cake, originally uploaded by cloudmonkey.

Geoff made me a coconut cake for my birthday. He modified this recipe. It was delicious ! Everyone at my birthday party seemed to like it. I loved the texture of the coconut flakes in the cake as well as the toasted coconut in the icing.

Here’s the modified recipe:

Cake:
8 oz silken tofu
1 lb plus 5 oz sugar
2 cups coconut milk
12 oz coconut flakes
1 cup canola oil
1 lb plus 4 oz all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda

Icing:
5-7 oz non-hydrogenated margarine
1 lb powdered sugar, sifted
1/4 cup coconut milk
toasted coconut

1. Preheat the oven to 350 degrees.

2. 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 40-45 minutes or until toothpick inserted in the middle comes out clean.

3. For the icing, mix ingredients until incorporated, adding the margarine one oz at a time. Spread on cooled cake. Sprinkle some of the toasted coconut on top.