3 day Coconut cake

What you need

  • 2 cups (500 ml) TOFUTTI sour cream
  • 1 cup brown sugar
  • 2-4 cups coconut meat (unsweetened), shredded or grated
  • Ingredients for your favorite 2 layer GF cake recipe
  • Min. 1 can of good quality coconut milk (THAI Kitchen is great)
  • Egg replacer (ENER-G brand)
  • Vegan shortening
  • Optional: 1 vanilla bean pod

Day I

combine and stir until well mixed the tofu sour cream, sugar and coconut. Cover and leave in the refrigerator for 24 hours. This mixture should be a bit stiff after sitting over night, once coconut and sugar have absorbed the moisture.

Day II

Prepare your favorite 2 layer GF cake recipe, substituting the coconut milk for any liquid in the recipe. Substitute the eggs with egg replacer, and the butter with vegan shortening or vegan butter (if you can find it). If you wish, add the vanilla to the cake mixture. Simply slice through the middle of the pod, and scoop out the vanilla beans. Upon taking the two layers of cake out of the oven, prick them with a fork and drizzle the remaining coconut milk over the cakes, dividing it evenly between them. Remove cakes from pans carefully and let them cool completely. Once completely cooled, spread 1/4 to 1/3 of the tofu sour cream mixture on the bottom layer. Place layer II on top of layer I. Spread another 1/4 to 1/3 of tofu sour cream mixture onto this layer, eventually covering the entire cake with icing. Sprinkle any remaining coconut shreds all over the cake, and under air tight covering, let it ‘marinate’ in the refrigerator for about 24 hours at least.


Enjoy this cake with others.


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