Vegan Coconut Cake Recipe

Name: Vegan Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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; 1 pound soy margarine; 1 pound powdered sugar, sifted; 1/4 cup coconut milk

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture.
3
Add last 3 ingredients and process until incorporated.
4
Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
5
Bake for about 1 hour.
6
For the icing, mix ingredients until incorporated.
7
Spread on cooled cake.
8
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces silken tofu, 1 pound plus 5 ounces sugar, 2 cups coconut milk, 12 ounces coconut flakes, and more.

Yes, Vegan Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Coconut Cake

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