2 cups white sugar
1/2 cup vegetable oil
1 (3 ounce) package silken tofu
2 cups sliced almonds
1 cup shredded coconut
1/2 cup coconut rum
1/2 cup boiling water
3 tablespoons plain yogurt
1 teaspoon vanilla extract
1 cup chopped pecans
In a small saucepan, heat sugar over medium heat. Remove from heat, and stir in oil, stirring. Pour into greased 9x13-inch mold. Refrigerate at least 2 hours before serving.
In a large bowl, stir together silken tofu, almonds, coconut, coconut rum, boiling water, and yogurt together. Pour mixture into mold, and refrigerate until firm enough for pressing. Stir lemon juice into tofu mixture to make a foamy consistency.
Remove mold from refrigerator. Slide foil around mold, and press in coconut mixture. Refrigerate if serving.