Vegan Toasted Coconut Frosting
  • 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
  1. Preheat oven to 300F.
  2. On a baking sheet spread out shredded coconut. Bake in preheated oven for 5 minutes until lightly browned. Remove and set aside to cool.
  3. In a medium bowl whip margarine and icing sugar together.
  4. Add coconut milk a teaspoon at a time until the correct consistency is reached.
  5. Add flavor extracts and stir.
  6. Pipe frosting on cooled cupcakes.
  7. Sprinkle with cooled toasted coconut.
Recipe by These Things I Love at