|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 92g||118%|
|Saturated Fat 72g||360%|
|Total Carbohydrate 387g||141%|
|Dietary Fiber 21g||75%|
|Total Sugars 349g|
|Vitamin C 0mg||2%|
|*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.|
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
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
In a large bowl using an electric hand-mixer, cream the dairy-free soy margarine 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.
- Use full-fat unsweetened coconut milk as a substitute for the cream of coconut.