This recipe yields a hefty batch for 12 cupcakes so would be fine for a cake as well. Throw together the following ingredients and whiiiizzzzz ’em up in your food processor. You can mix them by hand but if you do, make sure you sift the icing sugar first. That’ll break it up and make it easier to blend into a smooth icing. Otherwise you’ll either get tennis elbow from all the mixing you’ll have to do, or you’ll have lumps-R-us. Once everything’s blended, you can either toss the coconut into the mix or sprinkle it on top of whatever you’re icing.
- 1/2 cup Earth balance butter, softened slightly (i.e. leave it out for a bit first)
- 2 cups icing sugar
- 2 tbsp “milk“
- 1 tbsp vanilla
- pinch of sea salt
- 3-6 tbsp of roasted shredded coconut (unsweetened is best but sweetened is fine too), depending on how much coconut you like. Dry roast it by tossing it into a frying pan over medium heat until golden (no oil!). Keep an eye on it and give it a shake every once in a while. It usually takes about 3-5 minutes.