Chocolate Coconut Cake

This recipe was created by my mother, Annie Stiefel, and is absolutely heavenly.

 

Yield 1 3 layer 10 inch cake

4 ½  Cup Flour
1 ½  cups White Sugar
1 ½ Cups Brown Sugar
¾ Cup Cocoa Powder
1 Cup Cacao Chips
1 Tbsp Baking Soda
1 tsp Salt
2 tsp Cinnamon

3 Cups Water
1 Cup Melted Coconut Oil
3 Tbsp White Vinegar
1 Tbsp Vanilla

Mix dry ingredients together. Set aside.
Mix wet ingredients together and then mix with dry ingredients till well incorporated. 

Place batter into 2 or 3 greased and floured 10” cake pans. I like to play it safe and line the bottoms with parchment paper so there is no chance of them sticking, then tap pans gently against counter.

Bake for  25-30 minutes at 350 till done. 

 

Simple and delicious Chocolate Icing

4 Cups Organic  Chocolate Chips (melted over very low heat)
2 Blocks (12.3 oz) of Firm Silken Tofu
4 Tbsp Maple Syrup
1 Tbsp Vanilla

Puree all in food processor until smooth and then ice your cake!

Place toasted coconut in between layers with icing and garnish outside too.

Makes enough icing for a 3 layer cake, could half it maybe for a two layer.

 

 

One Response to Chocolate Coconut Cake

  1. Pingback: The Greasy Vegan: Not All Vegan Eating is Healthy « Sexy Tofu

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