Coconut Frosting

Woman holding a piece of coconut cake on paper plate
Anthony Masterson/StockFood Creative/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 2.5 cups
Ratings

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

What You'll Need

  • 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 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut

How to Make It

  1. In a large bowl using an electric hand-mixer, cream the dairy-free soy margarine until smooth and fluffy.
  2. Gradually add the confectioners' sugar, blending until combined.
  3. 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.