Coconut Buttercream
In last week’s post, we blogged about making a coconut layer cake made with Hearty Natural’s coconut oil. This week is the buttercream to top the cake. Although this vegan recipe does not actually include butter it is so creamy that no one will miss the butter!
Coconut Buttercream Frosting
½ cup Hearty Naturals extra virgin oil
4 cups powdered sugar (additional 1 cup depending on consistency needed)
4 Tbsp Coconut milk
1 tsp clear vanilla extract
Cream the coconut oil until it is a smooth consistency.
Then slowly add the powdered sugar in about a ½ cup at a time.
When the sugar and coconut oil mixture starts to get very thick, slowly add a tablespoon of coconut milk. Add the clear vanilla extract.
This should be what it looks like after adding in the coconut milk and blending until smooth. (Please note if you need stiff icing to make icing flowers or other decorations, you will need to add more powdered sugar.)
This recipe was doubled to frost two layers and the outside of an 8 inch cake.
Cut the two layers in the cake and spread some of the buttercream in between the layers and added some coconut flakes too. Then ice the outside and top with more coconut flakes.
This is actually the second week in a row that we have made this cake. It’s delicious and was devoured before any pictures were taken. So, make this cake! It’s perfect for entertaining and is sure to quickly become a family favorite.
Thanks for this great vegan buttercream substitute! I linked back to it in a post 🙂