| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 1 (9-inch) cake |
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
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.
Reviews
Fabulous cake, icing ok. I reduced sugar to 2 cups and oil to 1/2 cup. Loved it.
I have a question: Did you all use regular coconut milk or the canned unsweetened coconut milk? I was hoping it was the canned.
Thanks
I have a recipe I’ve had for years that’s basically identical in ingredients and measurements as this. You can absolutely scale the sugar down to 2 cups (it was 3 originally). I used almond meal and coconut flour for part of the total of 5 cups of flour because I had them around. I almost used coconut oil instead of canola, added a drop of vanilla and a pinch of salt. And yes, muffins bake in about 25 mins. I topped them with an easy coconut milk tangerine glaze. They’re moist and have the perfect tender crumb.
Awesome recipe, I enjoyed this recipe.
AMAZING! I made them cupcakes (24) and cut cooking time to 20-25 min. Cut sugar and flour to even 2 cups each. added 1+ tsp vanilla and used mixture of sweet coconut flakes and “light” dehydrated coconut flakes( got them at sprouts. They make be at whole foods) I recommend 1/2 c vegan “butter/margarine” and 1cup powdered sugar, nearly 1/4 c coconut milk for icing… Experimented with icing. My friends (vegan and non) LOVED the cupcakes and couldn’t stop eating them. Said they were the best cupcake ever! In my opinion they are best ever too!
I dropped the sugar and flour both down to 2 cups, used organic coconut oil vice veggie oil, added 2 tsp vanilla, and 3 T orange rind to cut the sweet. Dropped the icing and just dusted with powdered sugar – SUPERB! Served it at a party as a regular cake and it was beloved!
To finish my review… It’s a good, simple vegan cake for beginners, and omnivores do not seem to notice that it’s vegan, so that’s a plus! If I make this again, I will probably add lemon juice to the recipe, just to give it a bit of a fruity kick.
I read the reviews on this cake had and second thoughts about making it. However I did anyway. This cake was amazing!!! Only one person was vegan at a BBQ I was going to. Most people I know won’t come close to even trying anything like it but it was a wonderful hit!!! People loved it that don’t even like coconut 😛 A couple of things I did….. I used soy butter instead of margarine better taste also my food processor wasn’t working so I used my had mixer and it turned out fine I also would sagest making the icing while the cake it cooking and letting it refrigerate to firm up But all and all it was really GOOD!
Entirely too much sugar!!!!!!!!!!!
I am really glad that I decided to make a ‘trial’ cake to test out this recipe first before the actual cake was needed. I had such high hopes that this cake would work out…and it was very disappointing. The cake itself tasted nothing like coconut whatsoever, despite the amount of coconut and coconut milk in the batter. The texture was all wrong too (perhaps it was all that oil?. The icing tasted exclusively like vegan margarine. I was not happy with this recipe at all, and will not ever make it again. Back to the drawing board!