I am not sure if this is exactly what you are looking for BUT I just made a cake the other day with the main ingredient being CHICKPEAS. I read this and thought it was going to be terrible. I was shocked, all my girlfriends took the recipe home with them. The chickpeas are actually very bland so perfect as a filler.And bonus (for me!) was that it was gluten free. Maybe you could tweak this recipe for what you need?
If not, hold on to it for future - it really is amazing! Also , I just read a few days ago that yogurt cheese may be used as the main ingredient in frosting recipe's. With the mild flavor, it might work well with the coconut? Good luck!
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
3/4 cup white sugar ( I used splenda instead)
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
-Preheat the oven to 350 degrees F (175 degrees C).
-Grease 9 inch round cake pan.
-Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend.
-Place the chocolate chips into a microwave-safe bowl. Cook in the microwave stopping to stir every 20 to 30 seconds. Continue until fully melted.
-Combine all ingredients and mix thoroughly. Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
-Dust with confectioners' sugar just before serving.