For the Cake:
2/3 cup sugar
2/3 cup Earth Balance Coconut Spread, room temperature (or margarine)
1 tsp. rum extract
1 tsp. coconut extract
2 cups Soymilk
2/3 cup cornstarch
2 2/3 cup all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. salt
1 tsp. baking soda
1 tbsp. baking powder
1 tbsp. apple cider vinegar
For the Milks:
1 can (15oz) cream of coconut
1 can (13.5oz) light coconut milk or 1 2/3 cup of coconut milk beverage
1 cup Soymilk
1/3 cup powdered sugar
9 marraschino cherries
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9 inch round springform pan.
In a large bowl ,with a hand or stand mixer, cream the sugar and coconut spread.
Add the rum and coconut extracts.
In a separate medium bowl, sift together the cornstarch, flour, cocoa powder, salt, baking soda and baking powder. Mix well.
Add the dry ingredients to the sugar mixture (¼ cup at a time), alternating with the first 2 cups of soymilk.
Add the apple cider vinegar and mix with a spoon, discoloration will occur.
Pour the batter into the previously greased pan.
Bake for 45-50 minutes or until a toothpick comes out clean when inserted.
In a medium bowl mix the cream of coconut, coconut milk and soymilk.
When the cake is ready, let it cool for 5-10 minutes and invert it onto a plate with a rim and prick it all over with a fork.
Pour the milks on top of the cake and refrigerate for at least 3 hours or until the milks get absorbed.
Decorate with the powdered sugar and marraschino cherries.