Coconut Upside Down Cake

Serves: 8
Total Calories: 271


2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup dried shredded coconut
1/3 cup coconut oil
1/2 cup maple syrup
1 (12 1/2-ounce) package firm silken tofu
1/2 cup water
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 cup dried shredded coconut or 2 cups grated fresh
1/4 cup maple syrup


1. Preheat the oven to 350°F.
2. To make the topping, melt the coconut oil in a 9-inch cast iron skillet, then turn off the heat. Sprinkle the coconut evenly over the bottom, then drizzle the maple syrup over the coconut. 3. To make the cake batter, sift together the flour, baking powder, and baking soda. Add the coconut and mix well. Set aside.
4. Place the coconut oil, maple syrup, tofu, water, and vanilla in a blender, and blend until smooth. Add to the flour mixture and mix well to form a batter.
5. Spread the batter evenly over the coconut topping in the skillet and place in the oven.
6. Bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool at least 10 minutes before turning the cake out of the pan onto a serving platter.
7. Serve as is or topped with a scoop of Rice Dream frozen dessert.

Nutritional Facts:

Serves: 8
Total Calories: 271
Calories from Fat: 64

This Coconut Upside Down Cake recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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