Cashew Filling is nuts for it and even packs some to take on business trips. Cut it into squares and take some to go. 

Ingredients 

1½ cups firm silken tofu, well

drained

1 cup shredded dried coconut (sweetened or unsweetened)

½ cup unsalted creamy cashew

or cashew-macadamia butter

½ cup powdered sugar

½ cup maple syrup

½ cup soy cream cheese

1 tablespoon lemon juice

1 tablespoon cornstarch

2½ teaspoons finely grated

lemon peel

1 teaspoon lemon extract

½ teaspoon coconut extract

GARNISHES

(optional) Unsweetened cocoa powder

½ cup shredded dried coconut (sweetened or unsweetened)

Method 

To make the filling, combine all the ingredients in a food processor and process until creamy and smooth. Refrigerate the filling while the cake is

baking.

To assemble, carefully remove the cake from the pan. Cut off all the edges. Spread the top with a ¼-inch layer of the filling. Sprinkle the filling with cocoa powder, if desired, and roll up the cake very carefully

Cover the cake with part or all of the remaining filling and garnish with the coconut, if desired.

Alternatively, pipe designs with any remaining frosting using a pastry bag. Store uncovered in the refrigerator until serving time. Store leftovers covered in the refrigerator.

Tips 

If you want to use the filling for the top and sides of the cake, prepare an additional half of the recipe. If you want a chocolate top, use Chocolate Frosting instead of the Cashew Filling.