Coconut Cake

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For the Cake:
8 oz. silken tofu
1 lb. plus 5 oz. sugar
2 cups coconut milk
12 oz. coconut flakes
1 cup canola oil
1 lb. plus 4 oz. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

For the Icing:
1 lb. soy margarine
1 lb. powdered sugar, sifted
1/4 cup coconut milk

• Preheat the oven to 350°F.
• Put the first 5 ingredients into the bowl of a food processor and purée until thick and uniform in texture. Add the last 3 ingredients and process until smooth.
• Pour the batter into 2 (9-inch) parchment-lined cake pans that have been coated with nonstick cooking spray. Bake for about 1 hour. Let cool.
• For the icing, mix the ingredients until smooth.
• Spread on the cooled cake.

Makes 10 Servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind