Vegan Coconut Cake Recipe Courtesy Edna Tapawan

Name: Vegan Coconut Cake Recipe Courtesy Edna Tapawan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 9-inch cake
Ingredients: 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; 1 lb soy margarine; 1 lb powdered sugar, sifted; 1/4 cup coconut milk

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"From the Food Network. Show: The Best Of Episode: Cakes"

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Ready In:: 1hr 15mins
Ingredients:: 13
Yields:: 1 9-inch cake

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

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.