5 ounces silken tofu
2 cups sugar
1 can coconut milk
1 1/2 cups coconut flakes
2/3 cup canola oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 350°F.
Using a paper towel, lightly wipe the inside of a 9 x 13 inch baking pan with canola oil.
Place tofu, sugar, coconut milk, coconut flakes and canola oil in the bowl of a food processor and puree until thick and uniform in texture.
In a large bowl, sift the flour, baking soda and baking powder.
Add the liquid ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Pour batter into the prepared cake pan.
Bake for approximately 40 minutes, or until top is golden brown.
Cool the cake on a rack while preparing the frosting.
1/2 cup coconut milk
2 cups Earth Balance nondairy butter, or another brand
Powdered sugar (add until desired thickness is obtained)
coconut flakes, toasted – for garnish, optional
Heat the butter in a microwave safe bowl until it is melted.
Place the melted butter and coconut milk in a blender.
Blend on a low speed, adding in the powdered sugar until the desired
thickness is obtained.
For added decoration, sprinkle toasted coconut flakes on top of cake.