Here Im on baking mode again! Wonder all my baking nowadays based on eggless. It is part of my experiment   playing around with egg substitution. In this recipe, Smooth tofu has been used to replace eggs. In a original recipe 4 large eggs supposed to be used. Instead of eggs, 1 cup of smooth tofu has been replaced. The outcome was good. At first I was reluctant of using smooth tofu since I could not find silken tofu which  always recommended for vegan cakes. Shasi, my sis in law recommended smooth tofu to replace silken tofu as it turn out well in her baking. So do I. The idea of mango filling was struck when I found one mango left in my pantry. Thought it would be good combination with coconut cake. It was very simple. Just pureed the mango with sugar and butter. Spread in between layers. Mango chunks cubed and spread on top of the fillings.

Ha ha this is my spontaneous deco without any idea.

Ingredients :

• 1 3/4 cup Cake flour
• 1 cup Smooth tofu
• 1 cup Unsalted butter
• 1 3/4 cup Sugar
• 1 Cup Coconut milk

 Filling

• 1 Mango
• 1/2 cup sugar
• 2 tbsp Butter
• 1 tbsp Corn starch

 Frosting

• 1 cup Butter
• 2 cups Icing sugar
• 1 tsp vanilla essence
• 1 tbsp Coconut milk

 Garnish
Desicated coconut

Directions:
Preheat oven to 190 degree C. Grease the cake pans.
Cream the butter till light and fluffy.
Add sugar and continue to beat for another 6 to 8 minutes.
Meanwhile puree smooth tofu with coconut milk in a food processor.
Add the pureed tofu and coconut milk alternatively with cake flour in 3 batches.
Mix to well combine.
Bake in preheated oven for 30 minutes or until done.

Filling
While the cake is in the oven, lets prepare the fillings.
Cube the mango into small pieces. Take half of the chunks and keep aside. The rest transfer into food processor and blend together with sugar, butter and corn starch. Dont add any water.
I had another idea actually. Maybe I would like to use this idea in some other recipes later. The mango custard using custard powder as fillings. Anyway this filling taste real fruit and original aroma.

Frosting
At first, thought of doing, cream cheese frosting. Due to inavailability of cheese, I decided to do butter cream frosting.
Normally 4-5 cups of icing sugar required, but due to health concern, i reduce the amount of sugar. Not bad the taste still desirable.
Beat the sugar, butter and essence together till stiff peaks formed. 


Layering
Cut the cooled cake into two pieces.
Spead the butter first. Then followed by mango puree. Spread with mango chunks.
Top with another layer of cake.
Frost the sides of cake with buttercream. Cover with desiccated coconut.
Frost top layer with cream and deco of your choice.

I have never thought of doing homemade kaya (coconut jam) myself since its always available in any store. Furthermore, there is always leftovers which need to be cleared after the expiry date. I insisted of making Homemade kaya one Sunday, when I was looking to prepare breakfast. My first trial went wrong, not sure what was the problem. The taste was there but the texture and appearance was totally unacceptable. I was quiet disappointed and determined to try again. My second trial was as I expected. It took about 1 1/2 hour to complete the process.
Here is the recipe:

Ingredients :

• 3 Large eggs
• 350 ml Coconut milk
• 250g Sugar
• 7 Screwpine leaves

Preparation method:

1. Break the eggs in a bowl and beat lightly. 
2. Add sugar and stir lightly stir until sugar dissolves. 
3. Blend the screwpine leaves with coconut milk in a food processor. Strain to remove the blended leaves. 
4. Add the pandan milk into egg mixture. Stir to combine.
5. Strain again to eliminate impurities. 
6. Place a stainless steel pot over double boiler. Transfer the mixture into the pot.
7. On a low heat stir the kaya mixture occasionally for 1 hour or longer until the spread curdles to thick paste. 
8. Remove from the fire. Let it cool before serve. 
9. Store the kaya in a airtight container and keep in a chiller to prolong the quality.