Vegan Coconut Macaroon Cake Save this recipe.
This delicious dairy-free treat is a total delight to the tastebuds! One 2-layer 8" cake or double recipe to make 4 layer cake (like image).
Servings: 12
Ingredients
- 1½ (225g) pkg Sunrise Coconut Flavour Tofu Dessert (2x150g) blended
- 1/3 cup Vegan margarine, room temperature
- 2/3 cup Sugar
- 1 tsp Vanilla extract
- ¼ cup Water
- 1 cup All-purpose flour
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- 1 cup Unsweetened shredded coconut
- Vegan Coconut Frosting:
- 1 cup Vegan margarine
- 3 cups Icing sugar
- 1 tsp Vanilla extract
- For Decorating:
- ½ cup Toasted coconut shavings or shredded coconut
Directions
- Preheat oven to 350°F. Grease two 8” round cake pans and line the bottoms with parchment paper. You will need to bake a second batch to make a 4-layer cake (like image).
- In a medium size bowl, use an electric mixer on medium speed and cream vegan margarine and sugar together until light and fluffy, about 3 minutes.
- Add tofu, vanilla and water. Mix until smooth.
- In a separate bowl, combine the flour, baking powder, shredded coconut and salt.
- Gradually add the flour mixture into the tofu mixture and mix with a spoon until well combined.
- Pour cake batter equally into pans. Bake for 30-35 minutes or until lightly golden brown and toothpick inserted comes out clean. Allow to cool a few minutes before removing from pan to cool completely on a wire rack before frosting.
- FROSTING: In a medium bowl whip vegan margarine until smooth. Slowly add icing sugar until fully incorporated, then the vanilla.
- Spread ¼ of the frosting on top of first layer, add second layer on top. Add ½ of remaining frosting on top, spread the rest around the sides until completely covered. Sprinkle with coconut shavings.
As per one serving size ()