Get all ingredients out so they can come to room temperature. Preheat oven to 350F and oil an 8" or 9" cake pan. Blend first 5 ingredients together in a blender until smooth. Pour into mixing bowl and sift next 3 ingredients on top of blended mixture. Beat dry ingredients in well till all lumps are gone -- but no longer. Be careful not to overmix. Fold pineapple into batter and pour into oiled cake pan. Bake for 40 to 45 minutes, till a toothpick inserted in the middle comes out clean. Remove from oven and allow to sit in cake pan for about 15 minutes before turning onto a cooling rack. Sprinkle entire surface of warm cake with shredded coconut and allow to cool. While cake is baking, mix coconut milk and arrowroot in a saucepan till arrowroot dissolves. Put pan on heat and stir constantly till mixture boils and thickens. Add juice concentrate and stir in, continuing till mixture re-boils and thickens. Remove from heat and cool. Do the same in a separate pot with crushed pineapple and arrowroot. When cake, thickened pineapple and thickened coconut milk are cooled, split cake in half so you have two layers. Spread thickened coconut milk over entire surface of cake like an icing. Sprinkle entire surface with shredded coconut and refrigerate till serving time. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol" Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip