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Coconut Pecan Frosting

What you need: 

1 1/2 cups shredded coconut
1 cup pecans
3/4 cup sugar
1/2 cup vegan margarine
1/2 cup nondairy milk
1 teaspoon vanilla

What you do: 

1. Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly.
2. Pour, then spread on cake while frosting is still warm.
3. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
I used this for my German Chocolate wedding cake and it was a big hit! No one believed it was vegan.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


this was awesome. i wasn't sure what to do with the peacans so i bashed them into a coarse meal using a rolling pin! that seemed to work well though. i used it for the super moist chocolate cake as a lot of people suggested, and decorated it with strawberries. awesome!


I made a German chocolate cake with this recipe, and while it's extremely rich and delicious, I wouldn't call it "frosting."  It wasn't very spreadable for me (until I thinned it out with some soymilk) and as it hardens, it becomes slightly chewy, like candy, like pralines.  It's really really buttery and fattening, of course, but it was quite tasty.



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