Hawaiian Islands Cake with Pineapple-Coconut Tofu Frosting



3/4 cup macadamia nuts
1/2 cup shredded coconut
2 cups whole wheat pastry flour
1 T. cornstarch
2 t. baking powder
2 t. baking soda
3/4 cup dates, pitted
2/3 cup water, divided
1 cup frozen pineapple-orange juice concentrate, thawed
2 T. safflower oil
1/2 t. coconut extract
1/4 t. almond extract
1/4 t. rum extract
1/3 cup crushed pineapple

Pineapple-Coconut Tofu Frosting:

1 - 12.3 oz. kg Mori-Nu silken style tofu, extra firm
1/2 cup frozen pineapple-orange juice concentrate, thawed
2 T. maple syrup
1/2 t. cider or white vinegar
1 T. cornstarch
1 T. water
1/2 t. rum extract
1/8 t. coconut extract

Begin preparing the cake by placing the macadamia nuts and shredded coconut on separate non-stick cookie sheets, and bake them at 325 degrees for 3-7 minutes or until lightly toasted and fragrant. Allow the macadamia nuts to cool and then roughly chop them. Transfer 3 T. each of the chopped macadamias and shredded coconut to a small bowl and set aside for garnishing the frosted cake. Place the remaining chopped macadamias and shredded coconut in another small bowl and set aside. Lightly oil a 9-inch springform pan and set aside. In a large bowl, sift together the flour, cornstarch, baking powder, and baking soda, and set aside.

In a small saucepan, place the dates and 1/3 cups water, and cook over medium heat for 8 minutes or until dates are soft and most of the liquid has been absorbed. Remove them from the heat and set aside to cool for 2 minutes. Transfer the slightly cooled dates and any remaining cooking liquid to a food processor or blender. Add the pineapple-orange juice concentrate, remaining 1/3 cups water, safflower oil, coconut, almond, and rum extracts, and puree for 2 minutes or until smooth. Add the wet ingredients to the dry ingredients and whisk until smooth. Add the reserved macadamia nut-coconut mixture (larger amount) and crushed pineapple and gently fold them into the batter. Pour the batter into the prepared springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown and an inserted toothpick comes out clean. Allow the cake to cool on a rack to cool for 20 minutes, remove the ring, and allow the cake to cool completely before frosting it.

To prepare the frosting, begin by pressing the silken tofu. To do so, place a colander over a bowl, place a natural unbleached coffee filter in the colander, place the block of tofu in the coffee filter, cover the tofu with another coffee filter, place a plate on top of the filter, and place a large can or other heavy object on top of the plate. Place the colander in the refrigerator for 1 hour (or overnight) to drain. Meanwhile, in a small saucepan, place the pineapple-orange juice concentrate, maple syrup, and cider vinegar. Bring to a boil, reduce the heat to low, and simmer for 5 minutes. In a small bowl, whisk together the cornstarch and water. Whisk the cornstarch mixture into the simmering juice mixture and continue to cook, while whisking constantly, until the mixture thickens. In a food processor or blender, place the pressed silken tofu, thickened juice mixture, rum and coconut extracts, and puree for 1-2 minutes or until very smooth and creamy. Spread the tofu frosting over the top only of the cooled cake and then sprinkle the remaining reserved macadamia nut-coconut mixture over the frosting. Using a warm knife, cut the cake into 12 pieces before serving.

Yield: One 9-inch cake or 12 pieces


Home  |  Recipes  |  Books  |  Bio

The Vegan Chef
©1999-2002  Beverly Lynn Bennett