Ingredients:

Wet
3 cups almond milk ( can substitute with soy or rice milk)
3/4 cup Spectrum Naturals Spread or other non-hydrogenated vegan margarine, softened
2 tsp vanilla
1 1/2 cups pineapple, chunks

Dry
1 3/4 cups cane juice crystals (sugar)
4 1/2 cups white unbleached flour
1 1/2 Tbs baking powder
1 tsp salt

Preparation: Cake

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine the dry ingredients.
3. In another mixing bowl add the wet ingredients ( except the pineapple) and mix with an electric mixer until creamy. Add the dry ingredients to the wet and mix well. Add the pineapple and stir by hand.
4. Grease 2 round 9" cake pans.
5. Pour equal amounts of the batter in each pan.
6. Bake for 30 minutes or until an inserted toothpick comes out clean. Let the cake cool.
7. Remove the first layer from it's pan and place it upside down (bottom side up) on a dinner plate. Frost the top of this layer with the coconut frosting. Carefully remove the second layer from the pan and place it with the right side up and bottoms touching. Frost the rest of the cake with a spatula or knife.
Slice when ready to serve.

Coconut Frosting

Ingredients:
2 cups shredded coconut, toasted
3 Tbs. non-hydrogenated vegan margarine, softened
1/2 cup soy or almond milk
4 cups icing sugar
1 tsp vanilla

1. Place the shredded coconut on a non-stick cookie sheet, and bake at 325 degrees for 4-6 minutes or until lightly toasted.
2. In a small saucepan heat the margarine on low until melted. 3. In a mixing bowl combine the icing sugar, milk, vanilla and margarine. Mix by hand with a spatula until creamy. Add the coconut and mix well.