When my kids get invited to birthday parties, I always make them cupcakes, or a cake to share with the everyone (because the birthday cake is sure to be made with gluten and dairy). Needless to say I make a lot of cakes, which is fine with me– I think it is fun. My friend gave me the heads-up that she was having a Hello Kitty cake at Amani’s party, so I made Hello Kitty’s bunny friend.
My kids and I like this frosting. But, to be honest, it might not pass as frosting with a traditional crowd, as it isn’t super sweet. I love it on carrot cake.
Coconut Frosting Recipe
1 cup raw cashews
1 cup shredded coconut
1/4 cup coconut milk (canned, full fat, stirred)
1 teaspoon vanilla extract
1/3 cup raw agave nectar, or more to taste (honey or maple syrup would be fine)
1/2-1 tablespoon coconut flour
Beet juice for pink
Turmeric powder for yellow
Cacao powder for brown
Soak the cashews and shredded coconut in cold water for 3 hours. Drain and rinse in a sieve.
Puree all of the ingredients except the coconut flour until slightly chunky or smooth (to your preference). Add coconut flour as needed to thicken the frosting. I will thicken more if refrigerated too.
Color the frosting (if desired). Turmeric powder can change the taste a bit– but is a nice addition to carrot cake. Use a little or lot of beet juice for pink or red. (Boil a few beet shavings in a bit of water to get the beet liquid.)