Vegan Coconut Cake Recipe Courtesy Edna Tapawan Recipe

Name: Vegan Coconut Cake Recipe Courtesy Edna Tapawan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 lb soy margarine; 1 lb powdered sugar, sifted; ¼ cup coconut milk

Servings: persons

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 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 lb soy margarine
1 lb powdered sugar, sifted
¼ 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.

2147

kcal

Calories

Fat

378

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 8 ounces silken tofu, 1 lb sugar, 5 ounces sugar, 2 cups coconut milk, and more.

Yes, Vegan Coconut Cake Recipe Courtesy Edna Tapawan 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 Recipe Courtesy Edna Tapawan

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