WOW, this cake is seriously amazing! Mmmm, it is so soft and moist yet sturdy, too. The coconut flavour is perfect! I loved this so much, I wish I could eat it every day. Breakfast would be good indeed. lol
I made a couple of changes due to what I had on hand/can get here:
I used a sugar-free coconut syrup in place of the oil and left out the granulated sugar in the dough completely. I didnt have arrowroot, so I used cornstarch instead. Since we dont get the dessert style tofu here in Germany, I used a very soft silken tofu and added 1/2 ts coconut extract.
I baked the cake in a bundt pan and sprinkled the 1 ts sugar over it before baking. It made a wonderfully crunchy crust. This would also be great with semi sweet morsels added, Im sure. Cant wait to try that!
THANK YOU SO MUCH for sharing this keeper with us, magpie!
Made and reviewed for Veggie Swap #43 February 2012.