lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cake
Ingredients:
- 4 self-rising flour
- 3 cake flour
- 2 sugar
- 1 1/2 vanilla extract
- 4 water
- 1 eggs
- 8 sour cream
- 1/2 mayonnaise
- 4 butter
- 2
- 1
Instructions:
1. Preheat oven to 375.
2. In a medium bowl, combine sour cream, mayo, softened butter, sugar, and vanilla extract.
3. Set aside.
4. In a large bowl, combine flour, water, and oil and beat manually or using an electric mixer, beat at medium speed.
5. Slowly add eggs and continue beating at medium speed until batter is smooth.
6. Fold in sour cream mixture; finally add food color and beat batter once more until smooth.
7. Lightly grease and flour two 8" or 9" baking pans.
8. Pour batter in both pans and bake for at least 45-60 minutes.
9. Cool at room temperature for 15-20 minutes.
10. Frost layers with sour cream or vanilla frosting.
11. After frosting each layer, coat with mixed nuts.
Title: Do Sha Bao Filling (Red Bean Bun Filling)
Ingredients:
- 2 1/2 adzuki beans
- 1/3 - 1/2 sugar
- 1 -2 shortening
- 2 cornstarch
- 1/8 water
Instructions:
1. Bring water to a boil in a saucepan, dissolve in sugar and shortening.
2. Bring beans and bean liquid to a boil in a saucepan or large skillet.
3. Add water-shortening-sugar mixture.
4. Boil vigorously and mash for 15 minutes or until a paste begins to come together.
5. Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
6. Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
Title: Flourless Almond Cake
Ingredients:
- 9 lemon zest
- 1 orange zest
- 1 butter
- 2 eggs
- 6 powdered sugar
- 9
Instructions:
1. Blanch almonds the night before by dropping in boiling water and then plunging in cold water to remove the skins.
2. Let the almonds soak in cold water overnight - dry with a towel.
3. Blanch the zests.
4. Grind almonds in food processor - gradually add the zests.
5. Preheat over to 450.
6. Grease spring form pan (13" diameter) with butter and dust with flour.
7. Separate the eggs.
8. Beat egg yolks with sugar and remaining almonds.
9. Beat egg whites until stiff and fold into mixture.
10. Pour batter into pan.
11. Reduce oven temperature to 300 and bake for 30 minutes.
12. Let cool on rack.
Title: Sponge Cake
Ingredients:
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1 sugar
- 3/4 coconut milk
- 1/4
Instructions:
1. Line the bottom of a 10" cake pan with parchment paper.
2. Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
3. Place the flour in a medium bowl.
4. Sift the baking powder and salt into the fluor and set aside.
5. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
6. Stir in the almond extract.
7. Gradually add the flour mix to the egg mixture, stirring.
8. Add the coconut milk.
9. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
10. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
11. Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
12. Place cake pan on the rack or however you have rigged it, and cover.
13. Steam for 30 minutes or until a toothpick comes out clean.
14. Cool and remove from the pan, turning the cake over.
15. Cut the cake into squares or diamond shapes.
Title: Delicious Double Peanut Butter Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 shortening
- 1/2 creamy peanut butter
- 1/4 light corn syrup
- 1 milk
Instructions:
1. Sift together dry ingredients.
2. Cut in shortening and peanut butter until mixture resembles coarse meal.
3. Blend in syrup and milk.
4. Shape into 2-inch roll; chill a couple of hours.
5. Slice 1/8 to 1/4 inch thick.
6. Place half the slices on ungreased cookie sheet.
7. Spread each with 1/2 teaspoon peanut butter.
8. Cover with remaining slices and seal edges with a fork.
9. Bake at 350^ for about 12 minutes.
10. Cool slightly.
11. Remove from sheet.
12. Devour!
Title: True Sponge Cake
Ingredients:
- 5 lemon juice
- 1 vinegar
- 5 lemon, rind of
- 1 sugar
- 1 flour
- 1 salt
- 1/4
Instructions:
1. Measure all ingredients.
2. Sift sugar through fine sifter one to four times before measuring.
3. Sift flour once before measuring.
4. Separate yolks and whites of eggs.
5. They will beat easily if at room temperature.
6. Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
7. It is unnecessary to wash beater before beating yolks.
8. Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
9. Add lemon rind.
10. Beat in remaining sugar.
11. Combine yolks and whites and fold together with spoon until mixture is even.
12. Mix and sift remaining dry ingredients and cut and fold into egg mixture.
13. Do not beat after adding flour, to avoid breaking air bubbles.
14. Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
15. Cut through mixture several times to break large air bubbles.
16. Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
17. Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
18. Invert on wire cooler and let stand until cold.
19. Loosen with spatula or knife.
Title: Pumpkin Cakes in a Jar
Ingredients:
- 2/3 shortening
- 2 2/3 sugar
- 4 eggs
- 2 baking soda
- 1 1/2 salt
- 1 baking powder
- 1 cinnamon
- 1/2 ground cloves
- 1/8 ground ginger
- 2/3 water
- 2 canned pumpkin
- 3 1/2 flour
- 2/3 pecans
- walnuts
Instructions:
1. Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
2. Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
3. Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
4. If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
5. If not for a gift, just write the info on lid with a marker.
6. When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
7. Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
8. http://hgic.clemson.edu/PDF/HGIC3051.pdf.
9. "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really “canned.” The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don’t endorse baking in their canning jars.
Title: Awesome Pound Cake
Ingredients:
- 3 cake flour
- 6 eggs
- 1 butter
- 3 sugar
- 2 pure vanilla extract
- 1/2 salt
- 1/2 buttermilk
- 1/2 baking soda
- 1 baking powder
Instructions:
1. Preheat the oven to 325 degrees.
2. Take your standard tube cake pan and oil it with butter. Then lightly flour the oiled pan. Shake the excess flour from the pan and put to the side.
3. Sift the flour, baking soda,and baking powder into a large mixing bowl.
4. Stir in salt and the sugar.
5. Add the butter. Melt the butter in a pan over slow heat to make it blend easier. (You can do this or just let the butter soften at room temperature.).
6. Add the eggs. At this point I break out my mixer and begin mixing on slow.
7. Slowly add buttermilk, and then the vanilla extract. After it is thoroughly stirred, I turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick I add just a touch more buttermilk.
8. Pour the mix in, and bake the cake for about 1 hour and twenty minutes.
9. Allow the cake to cool 15 or 20 minutes in the pan before removing.
Title: Super Rich Chocolate Cake
Ingredients:
- 390 dark chocolate
- 175 butter
- 100 caster sugar
- 5 eggs
- 80 plain flour
- 1/3 brandy
- 1/4 cream of tartar
Instructions:
1. Grease and line an 18 cm cake pan, dust with flour.
2. Melt 300gm chocolate in a double boiler. Set aside.
3. Pre-heat oven to 160 Celsius.
4. Cream butter and sugar with an electric mixer for 5 mins until pale and creamy.
5. With the motor running add the egg yolks one at a time, mixing in between to incorporate.
6. Add the flour and beat to combine.
7. Add the brandy, mix.
8. Pour in half of the melted chocolate, beat until half incorporated.
9. Fold through the rest of the chocolate.
10. In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.
11. Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix.
12. Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean.
13. Cool completely on a wire rack.
14. Smother with chocolate ganache.
Title: Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
Ingredients:
- 1 egg
- 1 cream cheese
- 1 canned pumpkin puree
- 1/2 nutmeg
- 1/4 orange, zest of
- 1 vanilla extract
- 1/2 confectioners' sugar
- 3 1/2 crystallized ginger
Instructions:
1. Preheat Oven 375 degrees F.
2. Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
3. Bake for 20 minutes.
4. Batter will make 8 to 10 muffins depending on size of tin used.
5. Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
6. Beat in sugar until frosting is fluffy.
7. Frost Cupcakes and garnish as you please.
Title: The Very Best Oatmeal Raisin Cookies Ever!
Ingredients:
- 3 eggs
- 1/4 water
- 1 raisins
- 1 vanilla extract
- 1 Crisco shortening
- 1 ground cinnamon
- 2 1/2 flour
- 1 salt
- 2 baking soda
- 2 quick-cooking oatmeal
- 1/2 walnuts
- 1 brown sugar
- 1 granulated sugar
Instructions:
1. Preheat oven to 350°.
2. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
3. In another bowl, combine crisco, and sugars, mix well.
4. Gradually add dry ingredients.
5. Blend in raisin mixture -- mix well.
6. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
7. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
8. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
9. I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
10. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
Title: Crock Pot Basmati Rice Pudding
Ingredients:
- 4 demerara sugar
- 1/3 sugar
- 2 ground cardamom
- 3/4 brown basmati rice
- unsalted pistachio nuts
Instructions:
1. Works best in a small (3 1/2 quart) slow cooker.
2. Lightly greased slow cooker stoneware.
3. In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.
4. Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios. Serves 8.
5. Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients.
6. Evaporated cane Juice sugar: Sugar made from evaporated cane juice, such as Sucanat or Rapadura, is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar.
7. The Healthy Slow Cooker, by Judith Finlayson.
Title: Grand Finale Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 ricotta cheese
- 2 -3 sugar
- 2 eggs
- 1 vanilla
- 4
- 1
Instructions:
1. Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
2. Mix the rest of the ingredients and pour on top the cake mix in the pan.
3. Bake at 350 degrees for 60 to 70 minutes.
4. Chill before serving.
Title: Anise-Jam Ribbons
Ingredients:
- 1 butter
- 1/2 sugar
- 1 all-purpose flour
- 2 1/2 anise seed
- 1 powdered sugar
- 1/2
- 2
Instructions:
1. Cream butter and sugar, beat in egg yolk.
2. Add flour and anise seed to butter mixture until blended.
3. Divide dough into 8 equal portions. Roll each portion into a 1/2 inch thick rope.
4. Evenly space 4 ropes on each baking sheet. With the side of your little finger, press a 1/4 inch deep groove down the lenght of each rope.
5. Bake in a 375 degree oven until cookies just begin to turn golden, about 10 minutes. Remove from oven and spoon strawberry jam into grooves. Bake until dough is firm to touch and slightly darker, 5 to 10 minutes more. Cool on pans 5 minutes.
6. In a bowl, stir powdered sugar and liqueur until smooth.
7. Drizzle mixture back and forth across cookie ropes. Cut ropes diagonally into 1-inch pieces. Cool, then serve, or store up to 3 days.
Title: Cinnamon Pear Cake
Ingredients:
- 3 all-purpose flour
- 1 3/4 granulated sugar
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1 apples
- 1/3 vanilla
- 2 pears
- 4 granulated sugar
- 1/3 ground cinnamon
- 2 icing sugar
Instructions:
1. CAKE: Preheat oven 350°F
2. Grease and flour a 10" tube pane.
3. Combine first four ingredients.
4. Beat eggs, oil, juice and vanilla in large bowl.
5. Add dry ingredients, beating until smooth (batter will be stiff).
6. FILLING: spread 1/3 batter in prepared pan.
7. Cover with half of pears (apples. Repeat layers.
8. Spread remaining 1/3 batter on top.
9. BAKE in center of 350F oven for 70-75 minutes, or until cake tester comes out clean.
10. Cool 20 minutes in pan then remove to rack and cool completely.
11. If desired, dust with icing sugar before serving.
Title: Key Lime Pie
Ingredients:
- 1 graham cracker crumbs
- 1 sugar
- 6 butter
- 6 sweetened condensed milk
- 13 key lime juice
- 2/3
Instructions:
1. Preheat oven to 325 degrees.
2. Combine crumbs, sugar and melted butter. Press on bottom and sides of a 9 inch pie pan. Bake 10 minutes.
3. Meanwhile, make filling: Whisk yolks. Add condensed milk and whisk to combine. Add lime juice and mix well.
4. Pour into hot pie shell and bake 15 minutes.
5. Cool to room temperature and then chill 2 to 3 hours.
6. Can be topped with sweetened whipped cream and lime zest.
Title: Crispy Peanut Butter Cookies
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 peanut butter
- 1 sugar
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Sift together flour, baking powder, baking soda and salt.
2. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
3. Beat in sugars until blended.
4. Beat in eggs and vanilla.
5. Add flour mixture and beat well.
6. If necessary, chill dough.
7. Shape into 1 inch balls.
8. Roll into sugar.
9. Place on ungreased cookie sheet, 2 inches apart.
10. Flatten with fork, making criss cross pattern.
11. Bake 350*.
12. 12 minutes or until lightly browned.
13. Peanut Butter Crackles: Follow basic recipe.
14. Roll into sugar before placing on cookie sheet.
15. Do not flatten.
16. Bake 15- 18 minutes.
17. Immediately press chocolate candy kiss firmly into top of each cookie.
18. Cookie will crack around edges.
Title: Spice Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 2 1/2 ground cinnamon
- 2 baking soda
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 table salt
- 1/4 ground cloves
- 1 1/2 buttermilk
- 1/2 eggs
- 2 cream cheese
- 4 butter
- 2 confectioners' sugar
- 1/2 milk
- 1 1/2 vanilla extract
- 1
Instructions:
1. Adjust oven rack to middle position and preheat oven to 350°F Line 20 muffin cavities with paper liners or grease with non-stick cooking spray.
2. In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, baking soda, ginger, nutmeg, and salt.
3. In a large bowl, combine buttermilk, vegetable oil, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk, using an electric mixer or hand-held whisk, until a smooth batter forms, about two minutes.
4. Fill muffin cups 2/3 full with batter. Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
5. Remove cupcakes from pan. Place on wire rack to cool.
6. While cupcakes are cooling, prepare icing. In a bowl, combine cream cheese and butter. Cream until smooth. Add confectioners' sugar, milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.
Title: Umm Ali
Ingredients:
- 350 puff pastry
- 1 milk
- 3 cinnamon
- 100 sultanas
- 50 sugar
- 300
- 250
Instructions:
1. Boil milk in a large pot.
2. Add sugar to it.
3. Mix the cinnamon powder, sultanas and almond flakes together into the milk.
4. Bring the milk to a boil again.
5. Break the baked puff pastry into small pieces.
6. Arrange it in a baking mould.
7. Pour the hot milk on the broken puff pastry.
8. Pipe the whipped cream on top of the puff pastry to cover the surface of the mould completely.
9. Bake for 15 minutes at 210 degrees Celsius.
10. When the cream turns brown on top, remove it from the oven and serve hot.
Title: Raspberry Pastry Pockets
Ingredients:
- 1 frozen puff pastry
- 4 low-fat cream cheese
- 1 egg substitute
- 1/4 Splenda granular
- 1/2 vanilla extract
- 1/2 lemon rind
- 1 egg substitute
- 2 water
- 1/2 raspberries
- 2 granulated sugar
Instructions:
1. Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
2. Chill, covered with plastic wrap to let rest.
3. With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
4. Make an egg wash by whisking together the remainin egg and water in a small bowl.
5. Cut the puff pastry into 3-inch squares (you should have 24 squares).
6. Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
7. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
8. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
9. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
10. When they're all done, brush the top surface with egg wash and sprinkle with sugar.
11. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.
Title: Triple Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 eggs
- 1/4 sour cream
- 4 chocolate chips
- 1
Instructions:
1. Mix cake mix, pudding mix, water, oil, eggs and sour cream.
2. Stir in chocolate chips.
3. Bake in a greased and floured tube or bundt pan at 350 degrees for 50 to 60 minutes. Cool 15 minutes in pan.
Title: Mandarin Orange Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 crushed pineapple
- 1/2 instant vanilla pudding
- 1
Instructions:
1. Combine cake mix, oranges, eggs& oil.
2. Beat for 2 minutes at high speed.
3. Beat at low speed for one minute more.
4. Pour into 13 x 9 ungreased pan.
5. Bake at 350 degrees for 28-30 minutes.
6. For Frosting: Combine Pineapple and pudding mix, beat for 2 minutes.
7. Let stand for 5 minutes.
8. Fold in whipped topping.
9. Frost cake and chill at least 2 hours.
Title: A Slightly Different Prune Whip
Ingredients:
- 1 lemon juice
- 2 salt
- 2 sugar
- 1 heavy cream
- 1/4 milk
- 1/4 sugar
- 1 salt
- 2 vanilla
- 3
- 1
- 1/2
Instructions:
1. To make whip.
2. cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
3. puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
4. with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
5. add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
6. chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
7. refrigerate and top with the custard sauce ( above) as follows:
8. To make the CUSTARD SAUCE follow the below.
9. 1 c milk.
10. 2 egg yolks.
11. 3 tbs sugar.
12. dash salt.
13. 1/2 tsp vanilla.
14. heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
15. in small bowl lightly beat the egg yolks with sugar and salt.
16. gradually add the hot milk beating constantly.
17. return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
18. stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.
Title: Vegan Coconut Cake Recipe Courtesy Edna Tapawan
Ingredients:
- 8 silken tofu
- 1 sugar
- 5 sugar
- 2 coconut milk
- 12 coconut flakes
- 1 canola oil
- 1 all-purpose flour
- 4 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 soy margarine
- 1 powdered sugar
- 1/4 coconut milk
Instructions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
4. Bake for about 1 hour.
5. For the icing, mix ingredients until incorporated. Spread on cooled cake.