Remember the coconut cake? I teased you then and said I’d post the recipe for the frosting soon. Today’s the day! Alas, there are no photos. You’ll just have to refer back to the cake and picture what it might look like on your favorite cake. Or here, let me remind you:

Coconut Cake (grain-free)

This is a variation on a family favorite, whipped chocolate frosting.  Eventually, I’ll post that one, too.

Whipped Coconut Butter Frosting

6 T. coconut oil
4 ounces coconut butter (You can make your own by whizzing 4 ounces unsweetened, dried coconut in the food processor until liquid.)
2 cups powdered sugar (I’ve not tried this with powdered palm sugar.)
1/2 cup full fat coconut milk
1/2 t. salt
1 t. vanilla
2 eggs (I used the pasteurized kind, as they will be raw in this recipe.)

Melt the coconut oil and coconut butter in a heat-proof bowl. Fill your sink with ice water to half-way up the bowl. Add the rest of the ingredients to the bowl and whip, with the bowl sitting in the ice water, until light and fluffy.

This is a soft frosting. It should be spreadable and slightly hold its shape, but you won’t be able to pipe flowers with it.

Enjoy!