You are here

Member since April 2003

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: 


i just made this to go over this sites "berry chocolate cake" and its AMAZING!! the only thing i added was 1 tbs cornstarch to the soynilk to help the consistency. there's definitely a method to applying, you have to "tap" it on the sides, top ect. oh and in the pic i also did the center znd between the layers with cream cheese icing as my mom suggested!

8 oz tofutti better than cream chese
2 c powdered sugar
1 tsp vanilla
1 tbs soymilk
beat well


Rich and delicious!  Tonight, I halved this recipe and used it on the Super Moist Chocolate Cake recipe from this site for a wonderful German chocolate cake.  I used sweetened coconut, so I reduced the sugar a bit.  This frosting is so tasty!!


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.



Log in or register to post comments