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Coconut Frosting

By Ashley Skabar, About.com

This is perfect for almost every kind of cake and cupcake, dairy-free or not!

© 2009 Ashley Skabar, licensed to About.com, Inc.

This recipe is simple and sweet, both elegant and down-to-earth. Perfect for dairy-free cakes and cupcakes, both vanilla and chocolate, this frosting always seems like a good idea.

Makes about 2 1/2 cups

Prep Time: 10 minutes

Ingredients:

  • 2 sticks (1 cup) dairy-free soy margarine, cold
  • 2 1/2 cups confectioners' sugar
  • 1/4 cup cream of coconut (or, alternatively, full-fat unsweetened coconut milk)
  • 1 t. vanilla extract
  • 1 1/2 cups flaked coconut

Preparation:

1. In a large bowl using an electric hand-mixer, cream the dairy-free soymargarine until smooth and "fluffy". Gradually add the confectioners' sugar, blending until combined. Add the cream of coconut (or coconut milk), vanilla extract and coconut flakes and blend until creamy. Use to frost dairy-free cakes and cupcakes, garnishing with additional flaked coconut if desired.

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