Vegan Coconut Cake with Mango Filling
Here Im on baking mode again! Wonder all my baking nowadays based on eggless. It is part of my experiment playing around with egg substitution. In this recipe, Smooth tofu has been used to replace eggs. In a original recipe 4 large eggs supposed to be used. Instead of eggs, 1 cup of smooth tofu has been replaced. The outcome was good. At first I was reluctant of using smooth tofu since I could not find silken tofu which always recommended for vegan cakes. Shasi, my sis in law recommended smooth tofu to replace silken tofu as it turn out well in her baking. So do I. The idea of mango filling was struck when I found one mango left in my pantry. Thought it would be good combination with coconut cake. It was very simple. Just pureed the mango with sugar and butter. Spread in between layers. Mango chunks cubed and spread on top of the fillings.
Ha ha this is my spontaneous deco without any idea.
1 3/4 cup Cake flour
1 cup Smooth tofu
1 cup Unsalted butter
1 3/4 cup Sugar
1 Cup Coconut milk
1/2 cup sugar
2 tbsp Butter
1 tbsp Corn starch
1 cup Butter
2 cups Icing sugar
1 tsp vanilla essence
1 tbsp Coconut milk
Garnish Desicated coconut
Directions: Preheat oven to 190 degree C. Grease the cake pans. Cream the butter till light and fluffy. Add sugar and continue to beat for another 6 to 8 minutes. Meanwhile puree smooth tofu with coconut milk in a food processor. Add the pureed tofu and coconut milk alternatively with cake flour in 3 batches. Mix to well combine. Bake in preheated oven for 30 minutes or until done.
Filling While the cake is in the oven, lets prepare the fillings. Cube the mango into small pieces. Take half of the chunks and keep aside. The rest transfer into food processor and blend together with sugar, butter and corn starch. Dont add any water. I had another idea actually. Maybe I would like to use this idea in some other recipes later. The mango custard using custard powder as fillings. Anyway this filling taste real fruit and original aroma.
Frosting At first, thought of doing, cream cheese frosting. Due to inavailability of cheese, I decided to do butter cream frosting. Normally 4-5 cups of icing sugar required, but due to health concern, i reduce the amount of sugar. Not bad the taste still desirable. Beat the sugar, butter and essence together till stiff peaks formed.
Layering Cut the cooled cake into two pieces. Spead the butter first. Then followed by mango puree. Spread with mango chunks. Top with another layer of cake. Frost the sides of cake with buttercream. Cover with desiccated coconut. Frost top layer with cream and deco of your choice.
Now the cake is ready to serve.