Coconut Cake

For the cake:
8 oz silken tofu
1 lb, 5 oz sugar
2 cups coconut milk
12 oz coconut flakes
1 cup vegetable oil or coconut oil
1 lb, 4 oz all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda

• Preheat the oven to 350°F. Put the first 5 ingredients into a food processor and purée until thick and uniform in texture. Add the flour, baking powder and baking soda. Blend until smooth.
• Pour into 2 9-inch, parchment-lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour. Let cool.

For the icing:
1 lb vegan margarine
1 lb powdered sugar, sifted
1/4 cup coconut milk

Blend all the ingredients until smooth. Spread on the cooled cake.

Makes approximately 12 servings