Coconut Cake
- For the Cake:
- 8 oz. silken tofu
- 1 lb. plus 5 oz. sugar
- 2 cups coconut milk
- 12 oz. coconut flakes
- 1 cup canola oil
- 1 lb. plus 4 oz. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- For the Icing:
- 1 lb. soy margarine
- 1 lb. powdered sugar, sifted
- 1/4 cup coconut milk
|
Preheat the oven to 350°F. Put the first 5 ingredients into the bowl of a food processor and puree until thick and uniform in texture. Add the last 3 ingredients and process until smooth. Pour the batter into 2 (9-inch) parchment-lined cake pans that have been coated with nonstick cooking spray. Bake for about 1 hour. Let cool. For the icing, mix the ingredients until smooth. Spread on the cooled cake. | 
