Ingredients
8 oz silken tofu
1 lb plus 5 oz sugar
2 cup coconut milk
1 cup canola oil
1 lb plus 4 oz AP flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
Icing:
1 lb soy margarine
1 lb powdered sugar, sifted
1/4 cup coconut milk
Preparation
Preheat oven to 350-F
Put first 5 ingredients in food processor and puree until thick and uniform. Add remaining 3 ingredients and process to incorporate.
Pour batter into 2 9-inch cake pans, lined with parchment and coated with nonstick spray.
Bake 1 hour or until stick removes cleanly from center.
Icing: Mix ingredients to incorporate. Spread over cooled cake
