Vegan Coconut Cake

• 8 ounces silken tofu
• 1 pound plus 5 ounces sugar
• 2 cups coconut milk
• 12 ounces coconut flakes
• 1 cup canola oil
• 1 pound plus 4 ounces all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 pound soy margarine
• 1 pound powdered sugar, sifted
• 1/4 cup coconut milk

1. Preheat the oven to 350 degrees F.
2. Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture.
3. Add last 3 ingredients and process until incorporated.
4. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
5. Bake for about 1 hour.
6. For the icing, mix ingredients until incorporated.
7. Spread on cooled cake.
8. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

silken, sugar, coconut milk, coconut flakes, canola oil, flour, baking powder, baking soda, soy margarine, powdered sugar, coconut milk

Taken from www.foodnetwork.com/recipes/vegan-coconut-cake-recipe.html (may not work)