½ cup fresh Lemon Juice
½ cup Shredded Coconut (unsweetened)
Cream together the margarine and sugar until smooth. Add the tofu and blend. Add the vanilla and lemon juice and blend some more. Slowly add the almond or coconut milk as the beaters continue mixing. Add the flour, baking power and salt and blend until just mixed in. Put in the shredded coconut and stir in with a spatula until incorporated. Fill two greased 9-inch cakes pans with equal amounts of batter. Bake at 350°F for 25-30 minutes. When cakes are done, the top should spring back when lightly touched.
Frosting: Blend the powdered sugar and margarine together. Add lemon juice, a little at a time, until you reach the desired texture.
To assemble the cake, frost the top of one 9-inch cake. Add the other cake layer on top and frost it as well. Go around the sides with more frosting making sure to cover the entire cake. Sprinkle the coconut flakes onto the frosting (top and sides), patting it into the frosting to make sure it sticks. Serve with a birthday.