Coconut Cake

By: http://www.peta2.com
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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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


Instructions:
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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.


Additional comments:
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Whenever I am making cakes similar to this one I always turn the cake upside down before adding the icing.

In this way the crust helps to keep the pieces together (ie. not falling apart) when cutting the cake and the part that has been face down in the baking tin while baking it in the oven is soft and absorb more of the icing then the crust does.

And don't forget to let the cake cool down before adding the icing and cutting it into smaller pieces or squares.