Coconut Frosting

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 07/1/21
Woman holding a piece of coconut cake on paper plate
Anthony Masterson/StockFood Creative/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Yield: 2 1/2 cups
Nutrition Facts (per serving)
2355 Calories
92g Fat
387g Carbs
8g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 2355
% Daily Value*
Total Fat 92g 118%
Saturated Fat 72g 361%
Cholesterol 67mg 22%
Sodium 761mg 33%
Total Carbohydrate 387g 141%
Dietary Fiber 21g 75%
Total Sugars 349g
Protein 8g
Vitamin C 0mg 2%
Calcium 70mg 5%
Iron 3mg 19%
Potassium 841mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 1 cup (16 tablespoons) dairy-free soy margarine, cold

  • 2 1/2 cups confectioners' sugar

  • 1/4 cup cream of coconut

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups coconut flakes

Steps 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.

Recipe Variation

  • Use full-fat unsweetened coconut milk as a substitute for the cream of coconut.