Coconut layer cake

Coconut layer cake

Ingredients:

Cake

1 cup white sugar

1/2 cup butter

1 egg

1/4 cup corn oil

2 teaspoon vanilla extract

1 1/2 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup unsweetened vanilla soy-milk

1 package of sweetened angel-flake coconut

Icing

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tbsp vanilla soy-milk

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two round cake pans.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, then corn oil, then stir in vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the soy-milk until the batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven until a knife inserted into the middle of each cake comes out cleanly.

In a standing mixer, fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and soy-milk and continue to beat on medium speed for 1 more minute, adding more soy-milk if needed for spreading consistency.

Spread icing in between cake layers and on the exterior of the cake with a spatula or icing knife. Pack the flaked coconut on the exterior of the cake to finish.

Creamy tomato soup

Creamy tomato soup

This delicious Tomato Soup uses Soymilk Cream to bring out the flavours of your tomatoes and a nice smooth and creamy taste. You can substitute fresh tomatoes in place of canned, it is a great way to use up those tomatoes from your garden.

Ingredients:

1 Tbsp olive oil

1/2 medium onion, diced

1-2 cloves garlic, chopped

1 tsp salt

1 (28-oz) can whole tomatoes, undrained

1 cup vegetable broth

1 bay leaf

1/4 cup chopped fresh basil

1 tsp fresh thyme or 1/2 tsp dried thyme

1 cup Silk Original soymilk

1/4 cup Silk Original Creamer

Fresh ground pepper

Directions:

Heat olive oil over medium-low heat in a 4-quart stockpot.

Add the onion and sauté for 3-4 minutes. Add the garlic and sauté an additional 3 minutes.

Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme.

Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.

Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.

Purée soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).

Adjust salt and pepper to taste. Return soup to pot, heat gently and serve.