Vegan Coconut Cake Recipe Courtesy Edna Tapawan

VEGAN COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.
• For the icing, mix ingredients until incorporated. Spread on cooled cake.

CHICKEN TIFFANY

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the filling ingredients and set aside.
• Remove the excess fat and rib meat on chicken breast.
• Lightly and evenly pound chicken breast to 3/8-inch thickness.
• Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast.
• Fold the chicken in 1/2 and tuck in corners.
• In a bowl, beat together the egg and milk to make an egg wash.
• Lightly dust the chicken in flour and shake off excess flour.
• Dip chicken in egg mix, shaking off excess.
• Coat the chicken in Japanese bread crumbs.
• Place on a baking pan and lightly drizzle with butter.
• Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F.
• Remove from the oven and place on serving dish.
• Top with bearnaise sauce.

DR. IAN MALCOM

Steps:

• Build all the ingredients except the tea in a mixing glass and give a quick stir.
• Strain into a rocks glass over fresh ice and top with tea.

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Preheat oven to 350°.
• Sift all dry ingredients together.
• Cream sugar, butter and vanilla.
• Beat eggs in one at a time.
• Add dry ingredients to creamed mixture alternately with water.
• Add sauerkraut mix thoroughly.
• Pour into greased pan or pans.
• Bake 30 to 40 minutes until cake tests done.
• Frost.

COCONUT CAKE

Steps:

• For the filling:.
• Heat the butter, cream and granulated sugar in a large saucepot over medium heat until dissolved.
• Make a slurry with the cornstarch, vanilla and some cold water. Whisk into the hot mixture and boil gently, stirring until thick. Take off the heat and stir in the coconut. Chill overnight.
• For the frosting:.
• Beat the cream cheese and butter until well combined. Add the confectioners' sugar and vanilla and beat until smooth, scraping down sides and bottom of the bowl frequently.
• For the cake:.
• Preheat the oven to 325 degrees F. Grease 3 cake pans. Mix together the flour, baking powder and salt in a bowl. Cream the butter, granulated sugar and eggs until very light and fluffy. Add the vanilla and coconut extracts. Add the cream and sour cream alternately with the dry ingredients and mix gently. Pour into the prepared pans and bake, 18 to 25 minutes.
• To assemble:.
• Remove a cake layer from the pan and place on a plate or a cardboard cake circle. Place 6 scoops of filling on top and smooth out with a spatula until it creates a perfectly even layer of filling. Place the next cake layer on top of the filling and press down evenly. Add another 6 scoops of filling, smooth out with spatula to create another layer of filling. Place the last cake layer on top of the filling and press down evenly.
• Trim around the sides of the cake to create a smooth edge. Add a generous amount of frosting on top of the cake and smooth out with spatula. Then proceed to cover the sides of the cake with frosting. Sprinkle with the shredded coconut on the top and sides and then garnish with toasted coconut.

VEGAN COCONUT CAKE RECIPE COURTESY EDNA TAPAWAN

Steps:

• Preheat the oven to 350 degrees F.
• Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated.
• Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
• Bake for about 1 hour.
• For the icing, mix ingredients until incorporated. Spread on cooled cake.