Cashew Coconut Frosting

I was so unsure making this frosting, but it turns out it’s one of my all-time favorite icings (behind chocolate, of course…)! This is the frosting I put on the Carrot Cake and sometimes on Carrot Zucchini Muffins, but it would also go well with red velvet cake or a chocolate cake. I would double this for a 2-layer cake or if you really love icing.

Total time: 5 minutes. Covers one 2-layer cake, or one batch of muffins.

Materials: Small mixing bowl; beaters. Missing materials or ingredients? Look here.

Instructions:

1. In a small mixing bowl, whip together ½ pint whipping cream, 1 cup confectioner’s sugar, and 2 tbsp cashew butter until thick.
2. Stir in ½ cup coconut flakes.
3. Frosting can be spread onto cake immediately or refrigerated. If refrigerating, give it another quick whip right before spreading.