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Submitted by Arminda Perch

1 recipe carob cake
1-1/2 cups shredded coconut
1 cup pecans or walnuts, chopped
3/4 cup natural sugar
1/2 cup earth balance margarine
1/2 cup soymilk
1 tsp vanilla

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon. Pour the spread on cake while frosting is still warm. Let set for a few minutes before serving (sets faster if you cover it and place it in the fridge).

This recipe makes enough for a 2-layer cake

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