Coconut Spice Cake


Cuisine: Parve

Category: Cake & frost

Servings: 12

Ingredients:

2 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ea. ground cloves,nutmeg,allspice
1/8 tsp ginger
1/2 tsp salt
1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp vanilla
4 large eggs
1 cup Rich parve milk
1/4 cup water
2/3 cup orange marmalade
3 oz tofu cream cheese (Parve)
6 tbs margarine
2 cups powdered sugar, sifted
drops of orange extract
1/4 cup molasses
1 1/4 shredded coconut


Instructions:

Preheat oven to 350. Grease and line 3 8" round pans. Combine fist 9 ingredients. Beat margarine, sugars and vanilla. Beat well. Add 1 egg at a time. Dilute parve milk with water and add molasses, mix well. Alternate adding mixed dry ingredients with milk molasses mixtture. Beat after each addition. Stir in shredded coconut. Turn into baking pans and bake for 20 min until done. Check with toothpick. Cool for ten min and remove from pan and remove liners. Filling and frosting: Heat marmalade in micro for easier spreadability. Spread on cake and stack. Beat together cream cheese and margarine and then all other ingredients. Spread on top and sides of cake. Sprinkle with toasted coconut. Can be frozen

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