3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 cups vegan white sugar
3/4 cup light coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
8 ounces silken tofu
1/4 cup coconut rum
1/2 cup vegan butter
coconut shreds, to taste, optional
1. Preheat oven to 325 degrees F. Grease 2 baking pans. Combine dry ingredients in one bowl.
2. Combine coconut milk, extracts, tofu, rum, and butter in another bowl. Mix well. Add the wet mixture to the dry mixture. Combine well until no lumps are present.
3. Place 1/2 the batter in each prepared tray. Bake for 40-50 minutes or until a toothpick comes out clean from the center. Cool to frost.
4. If frosting with coconut frosting, take one cake and frost it entirely with coconut frosting (see my recipe here: http://vegweb.com/index.php?topic=36538.0 ). Place the second cake on top of the frosted cake and now completely frost this second cake. Cover the layered cake with coconut shreds.
Source of recipe: I wrote the recipe. For more information on this recipe, please see my blog at: http://veganmiss.blogspot.com/2010/10/southern-food-gone-vegan.html