COCONUT CREAM CAKE

COCONUT CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

Cake

1/3-cup ground flaxseed

1/3-cup agave nectar

1 1/3-cup coconut milk

1/4-cup coconut oil

2-teaspoons vanilla

2-tablespoon white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1/8-teaspoon salt

Coconut Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

2/3-cup of coconut milk

optional:  toasted coconut flakes

Cake

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla.  Mix vinegar in just before adding the dry ingredients.   

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

Coconut Cream

Blenderize all ingredients. 

Cool cake then remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the coconut cream. 

Place the other half back in the pan with the cut side up. 

Cover with remaining coconut cream. 

Refrigerate for two hours or more to let the cream soak into the cake. 

Before serving, sprinkle top with toasted coconut.