I made this recipe for frosting my Pina Colada Cupcakes.
It would be good on chocolate cupcakes too.
Vegan Toasted Coconut Frosting
Ingredients
- ½ cup butter-flavored vegan margarine
- 3 cups icing sugar
- 3-4 tablespoons coconut milk
- ¼ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven to 300F.
- On a baking sheet spread out shredded coconut. Bake in preheated oven for 5 minutes until lightly browned. Remove and set aside to cool.
- In a medium bowl whip margarine and icing sugar together.
- Add coconut milk a teaspoon at a time until the correct consistency is reached.
- Add flavor extracts and stir.
- Pipe frosting on cooled cupcakes.
- Sprinkle with cooled toasted coconut.
I couldn’t score a decent picture of the frosted cupcake. Just trust me that it was good. One of the dinner guests licked off the serving platter.
Yum!! I’m totally going to make this. My mom LOVES coconut!
I’m a sucker for coconut too! It’s amazing how much sweeter coconut tastes when it’s toasted too. You should really give the pineapple cupcakes a whirl too … if you’re a fan of pineapple that is.