Icing recipes

Coconut icing

By February 24, 2014 Recipes
Coconut Icing

Coconut oil gives an ideal texture for a crisp topping for a cake low in sugar and easy to add to a variety of ingredients.

The method is similar for each different type of icing:

1. Gently melt the coconut oil, stir in other ingredients (choose from the variations below) until a smooth consistency.

2. Spread over a cake when at room temperature – the cooler the mixture gets, the thicker the consistency.

3. Leave to set in the fridge for 30 minutes.

Refreshing lemon coconut icing:

  • 3 tbsp coconut oil
  • juice 1 lemon
  • rind of 1/2 lemon grated
  • 1 tbsp coconut flour

Chocolate icing:

  • 3 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 4 tbsp cacao powder

Chocolate and hazelnut icing:

  • 3 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 3 tbsp cacao powder
  • 1 tsp ground hazelnuts

Chocolate and coconut icing:

  • 3 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 3 tbsp cacao powder
  • 1 tbsp coconut flour

Sweet raspberry coconut icing:

  • 3 tbsp coconut oil
  • 50g raspberry juice (from cooking 100g raspberries with 50g water, and sived)
  • 2 tbsp xylitol

Wheat grass stevia icing (for those with brave taste buds):

  • 3 tbsp coconut oil
  • 1/2 tsp wheat grass power
  • 1/4 tsp stevia (in its natural form is green in colour)

If you love icing, these can be added to any of my cake recipes for an extra tasty touch. The chocolate and hazelnut icing goes brilliantly on any type of chocolate cake. The more chocolate the better I say!

 

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