Vegan Coconut Macaroon Cake

Directions

1. Preheat oven to 350°F. Grease two 8” round cake pans and line the bottoms with parchment paper. You will need to bake a second batch to make a 4-layer cake (like image).
2. In a medium size bowl, use an electric mixer on medium speed and cream vegan margarine and sugar together until light and fluffy, about 3 minutes.
3. Add tofu, vanilla and water. Mix until smooth.
4. In a separate bowl, combine the flour, baking powder, shredded coconut and salt.
5. Gradually add the flour mixture into the tofu mixture and mix with a spoon until well combined.
6. Pour cake batter equally into pans. Bake for 30-35 minutes or until lightly golden brown and toothpick inserted comes out clean. Allow to cool a few minutes before removing from pan to cool completely on a wire rack before frosting.
7. FROSTING: In a medium bowl whip vegan margarine until smooth. Slowly add icing sugar until fully incorporated, then the vanilla.
8. Spread ¼ of the frosting on top of first layer, add second layer on top. Add ½ of remaining frosting on top, spread the rest around the sides until completely covered. Sprinkle with coconut shavings.