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
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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

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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.)