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Coconut Cake

Coconut milk and tofu make this cake creamy and moist. Serve it alone or with a tropical fruit salad.

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 purée 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.

Makes 10 Servings