Vegan Vanilla Cake With Lemon-Coconut Frosting

• 6 oz lite silken tofu pureed,
• 1/4 c vegan mayo
• 1/4 c canola oil
• 2 tsp vanilla
• 2 1/4 c flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 c light soymilk
• Frosting
• juice of 4 lemons
• 2 tsp finely grated lemon zest
• 1/2 c to 3/4 c sugar(depending on how sweet you want it)
• 3tbsp cornstarch dissolved in a little water
• 3 drops yellow food coloring
• 1/2 tsp coconut extract
• 18 oz pureed lite silken tofu

1. Mix together 1st five ingredients until smooth. Add dry ingredients then slowly add soymilk until smooth. Divide batter in 2 greased and floured 8-inch cake pans. Bake 25 min or until toothpick comes out clean. Cool 15 min then remove and cool completely. Level 1 cake with a knife.
2. Put lemon juice, zest and sugar in a small saucepan heat med high. Add cornstarch and boil stirring constantly. When thickened remove, add food coloring a coconut extract. Whisk until smooth. Combine tofu and lemon curd in a blender until smooth. Refrigerate until set. Place level cake on a plate. Frost top and sides. Top with second layer and repeat. Chill.

vegan, canola oil, vanilla, flour, baking powder, baking soda, light soymilk, frosting, lemons, lemon zest, sweet you want, cornstarch, coloring, coconut

Taken from www.epicurious.com/recipes/member/views/vegan-vanilla-cake-with-lemon-coconut-frosting-1221224 (may not work)