VEGAN COCONUT CAKE

Cake: 8 oz 1# 5 oz 2c 12/ oz 1c 1# 4 oz 1t 1t Ganache: 1 part 1 part silken tofu sugar coconut milk coconut flakes, shredded, unsweetened vegetable oil all-purpose flour baking powder baking soda dairy free chocolate chips coconut creamer

Preheat oven to 350. Combine first five ingredients in a food processor and puree until thick and uniform in texture. Add the last three ingredients and process until incorporated. Pour batter into 2 9 greased and parchment lined cake pans. Bake approximately 1 hour. Allow cakes to cool completely before removing from pans. For the ganache, heat the cream to a near boil. Pour over chocolate and stir gently and thoroughly. (Optional: add a dab of coconut oil for extra sheen.) Allow to cool and thicken slightly to achieve glazing consistency. Pour a bit between layers (or fill with mousse) and pour the remainder over the cake. Or, substitute icing for ganache: 1# soy margarine 1# powdered sugar c coconut milk Mix until incorporated and spread on the cake.