Gwyneth’s Vegetarian Coconut Cake

8 ounce of silken tofu

1 pound plus 5 ounces of sugar [Organic]

2 cups of coconut milk [Canned will work]

12 ounces of flaked coconut

1 cup of canola oil

1 pound plus 4 ounces of organic all-purpose flower.

1-½ teaspoon of baking powder

1- ½ teaspoon of baking soda

½ cup of white currents [White raisins plumped in hot water drained and cooled]

1cup of chopped Walnuts soaked in Brandy.

Preheat oven to 350 degrees F

Put the first 5 ingredients in the bowl of a food processor and puree until thick and uniform in texture. Add the next 3 ingredients and process until incorporated. Next stir in by hand the currents and one ½ cup of Walnuts. Pour into 2 9-inch baking tins, the bottoms lined with parchment paper that have been coated with non-stick cooking spray. Bake for 1 hour or until a tooth pick comes out clean. Cool on bakers racks.

Glaze [Frosting]

1 pound of soy butter. [You can use organic butter if you can’t find soy]

1 pound of confectionary sugar.

1/4 Cup of coconut milk

Blend in the food processor till smooth.

Glaze cooled cakes and assemble, sprinkle the other half of the Walnuts on top.