coconut cake. with more coconut.

[coconut cake with mango-lemon-coconut-custard]




cake (based on): blend together 8 oz [225 g] tofu (silken, ideally), 1lb [450 g] sugar, 2 cups [475 ml] coconut milk, 14 oz [400 g] coconut flakes and 1 cup [240 ml] vegetable oil, then sift in 18 oz [500 g] flour, 2 tsp baking powder & 1 tsp baking soda and mix well. pour into springform pan and bake in preheated oven at 350 degrees fahrenheit [175 celsius]. cool before removing from pan.

custard (based on): sift together 1/4 cup [30 g] powdered sugar and 2 tablespoons cornstarch, add 1/2 cup [120 ml] water, the juice of 1 lemon and about 1/2 cup [60 g] blended mango pulp, bring to a boil and stir well on medium heat until it thickens. remove from heat and fold in 1/4 - 1/3 cup coconut flakes.

assemble, decorate (coconut shavings, chocolate, fruit, nuts etc.) & enjoy!