Juicy banana and coconut cake

A vegan cake is easy to prepare and very homemade taste. The top is a tofu cream and coconut is quite juicy.

Ingredients

• 2 large bananas (or 3 small)
• 2 cups flour (recommended to be integral to the cake is more nutritious)
• 2 teaspoons baking powder (yeast)
• 1,1/2 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 cup soy milk (can be replaced by any other vegetable milk)
• 1 teaspoon liquid vanilla
• 1 cup shredded coconut
• Some raisins (optional)
• 2 cups soft tofu

Preparation

Place them in a bowl chopped bananas, oil and half a cup of sugar and will beat with an electric mixer until smooth cream. Then add the yeast, flour and soy milk and will beat unite all ingredients.

If we really want to take the cake raisins, add at the moment and will mix a little with a wooden spoon to incorporate them into the dough.

We'll take the dough in a baking pan previously greased with a little grease and flour so that the cake does not stick. We can also replace the grease for baking paper.


Moreover, we will be at the tofu with a cup of sugar, vanilla and coconut. We get a smooth cream. Using a spatula, extend this cream on the ground we have in the baking pan, trying to distribute it evenly.

If you want the cake left over toasted, we'll take a little sugar over the cream of tofu.

Finally, we must bake at 170 for about 40 minutes.

Comments Recipe

When inserting the knife into the cake to see if it is cooked, leave a little stained by tofu cream, which will be a bit juicy even when the mass of creamy cake is already baked.