Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 ounces tofu
- 1 cup granulated sugar
- 1/4 cup Amaretto*
- 14 ounces coconut milk*
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsweetened coconut flakes
- =
Directions
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl. Mix Amaretto and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan.
1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be substituted for the coconut milk.