Best Ever Vegan Marshmallow Creme Chocolate Coconut Cake

Basic Recipe (15 minutes preparation; about 1.25 hours cooking time).

Cake:
• 2 2/3 cups enriched white flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups of granulated sugar
• ½ cup packed brown sugar
• ½ package (2-3 oz) of firm tofu
• ½ cup (1 sticks) vegan margarine, room temperature
• ¼ cup vegetable oil
• 3 tablespoons egg replacer
• 1 ¼ cups unsweetened cocoa powder, sifted
• 2 cups ice cold vanilla soy milk

Topping:
• Marshmallow fluff (fluff is not ovo-vegan; it is made from high fructose corn syrup, sugar, egg whites, vanilla)
• Sweetened shredded coconut
• Colored sugar crystals

Preheat oven to 350oF. Grease and flour 1 round cake pan. Cream all wet ingredients on medium speed with a hand mixer. Mix all dry ingredients well and gradually add the dry to the wet mixing well in between. Pour into the cake pan. Bake about 1 hour or until a knife comes out clean. Top should spring lightly.

Cool until the cake is slightly warm to the touch. Remove from pan. Spread marshmallow fluff evenly across the top and sides. Sprinkle coconut over the crème. Decorate according to holiday colors with colored sugar crystals.