Milk Chocolate Coconut "Buttercream"

Toasted coconut makes all the difference in this delicious icing. It’s so good, you’ll be eating it straight from the bowl!
Makes: icing for 12 cupcakes, or for one double layer cake
Prep Time: 10 minutes
Chill Time: 30 minutes

Ingredients

• 400 g / 3 cups powdered sugar
• 76 g / 1/3 cup Mirage margarine, softened
• 30 g / 1/3 cup unsweetened toasted coconut
• 28 g / 4 tbsp cocoa
• 7 g / 1 1/2 tsp vanilla
• 2 ml / 2 tbsp milk
• a pinch of salt

Directions

1. Preheat oven to 375°F (180°C). Lay coconut evenly on baking sheet and toast for 10 minutes. Allow to cool completely.



2. Mix powdered sugar and margarine with electric mixer on low speed in a medium bowl until fluffy and light. Slowly stir in vanilla and one tablespoon of the milk.



3. Add the rest of the milk gradually to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, adding a little bit at a time.



4. If frosting becomes too thin, beat in a small amount of powdered sugar.
5. Fold two-thirds of the toasted coconut into the frosting, reserving the rest for sprinkling on top of your frosted baked good.




6. Use as desired.

Chef Notes

• In order to make the frosting more manageable when decorating cupcakes, keep the mixture in your piping bag in the fridge for 30 minutes before beginning to pipe.