Wednesday, May 09, 2007

Coconut Cake

Monday's are crazy busy baking days for me. I don't work at MPIP, instead I go to A Full Plate Cafe and waitress and bake desserts and cornbread for the week ahead. This week the most delicious thing I made was Coconut Cake. When I first stumbled upon the recipe I had some fears about it. Well, one fear really, surrounding one ingredient: Tofu. Tofu in a cake? Really? Yes, really. It's amazingly delicious.
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And look how pretty it turned out! Even if you have no dietary restrictions, this cake is a lower-fat version of a traditional coconut cake and has a beautiful crumb and texture despite the absence of eggs and dairy.

For the Coconut cake you'll need:

8 ounces silken tofu (1/2 of a package)
3 cups of sugar
2 cups coconut milk
2 cups coconut flakes
1 cup canola oil
5 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

Preheat the oven to 350 degrees and grease two 9 inch round cakes pans.
Place tofu, sugar, coconut milk, coconut flakes and oil in the bowl of a food processor and puree until thick and uniform in texture. In a large bowl sift the flour, baking soda and baking powder to remove lumps. Add the liquid ingredients to the dry ingredients and mix until combined. The batter will be thick. Pour batter into the prepared cake pans and bake for about an hour.
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I let my cake cool for about 15 minutes in the pans, then turned them out onto wire racks to cool completely.

For the icing you'll need:
2 cups Earth Balance
1/4 cup coconut milk
1 box of powdered sugar

Using an electric mixer combine the Earth Balance and coconut milk until smooth, then add the powdered sugar. My frosting didn't really come together, even after adding another cup of powdered sugar. My original plan was to make a traditional layer cake and cover it with more coconut, but looking at my soupy frosting I knew it wasn't going to happen. Instead, I cut large wedges from a single layer of cake, spooned a generous helping of the icing over the slice of cake and garnished with a bit of toasted coconut. Delicious and not terribly bad for you either!
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Again, if you weren't aware ahead of time that no animal fats or products were used in making this dessert, you wouldn't know they weren't really there. And no, it doesn't taste like tofu either, it just tastes like wonderful awesome coconutiness.

8 Comments:

  1. Taylor said...
    I didn't know you baked the goods at AFPC. I'll have to come back and try dessert, too. I'm usually too full to eat dessert after dinner. In fact, I was so full from my visit to AFPC a few weeks ago, that I didn't eat dinner. That is unheard of.
    Chris said...
    Tofu huh? It may be one of those ignorance is bliss desserts because it looks amazing!
    Cheryl said...
    My husband absolutely loves coconut cake. This might be my way of getting some "healthy" into his diet. It looks amazing.
    Samantha said...
    Hi Foodaphilia,
    This is my 3rd visit to your blog site and i've tried your coconut cake recipe. It turns out delicious...really yummylicious...the cake texture is really moist (i love dense and moist cake as it gives sort of melt-in-the-mouth cake texture) and crunchy on the surface (could it be because i put in too much coconut flakes?) I actually halved your recipe but i put in about 1.5 cups of coconut flakes. Anyway, this recipe is certainly a keeper and thanks a lot. If you don't mind, i hope you can share some other moist cake recipes with me. :P
    Knit - R - Done said...
    We just made this cake for Christmas and it was delicious. Thanks for sharing.
    Clevermonkey said...
    The cake had more of a muffin texture and was fairly flavourless. I could really smell the tofu. It may have needed some coconut extract.
    Karin Peters said...
    LOVED the cake. It turned out perfectly. I wasn't so thrilled with the frosting though. It had a "false" taste that highlighted the fact that it was vegan. Next time I would mash up some mango with a little fruit juice and top it with that instead. Thanks for the great recipe.
    Brahmani said...
    tried this cake on thanksgiving (with a cup less of sugar). It was wonderful!! Making it again for holiday staff party. I iced it with fresh lime juice/powered sugar for icing then sprinkled toasted coconut/lime peel shavings simple and delicious!

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