Strawberry Iced Zingers with Cream Filling

Filling

1) In a bowl, add the shortening. Start your mixer on low, then add the vanilla and add the powered sugar one cup at a time. When it becomes thick, then it is ready. Cover and refrigerate until ready to use.

Cake

1) Preheat oven at 350 degrees F. You will need to use a lady finger pan or create your own molds using aluminum foil. Spray each lady finger opening/mold with vegan cooking spray.

2) In a food processor, blend together the tofu, sugar, oil, soy milk, lemon juice, and vanilla extract until smooth. Then in a bowl, whisk together the flour, baking powder, and salt. Fold the tofu mixture into the flour mixture until well incorporated. Then pour the mixture into a glass measuring cup or some thing else that will allow you more control over pouring the cake batter. Fill each mold about half way, place into the oven for 30 minutes. When done let cool for a few minutes and remove from the mold or they will start to sweat. Let them set for a few minutes longer until they are cool enough to start filling.

3) Make a piping bag using a zip loc bag. Place your filling into the zip loc bag, then make a very small hole at one of the bottom ends. Take a toothpick and one of your twinkies and make two holes at the bottom while moving the toothpick around. Then place the hole of your piping back into the small incisions in the cake and slowly squeeze in your filling until you feel some resistance.

4) Once your twinkies are filled, ice each one with strawberry jam, and then pack coconut shreds around each one. Refrigerate for a few hours to let the jam set. Remove from the refrigerator, eat and enjoy.