Coconut pecan frosting
- 1 (14 oz.) can coconut milk (I got mine at Trader Joe's)
- 1 cup pecans - chopped
- 1 cup white sugar
- 1/3 cup cornstarch
- 1/4 cup water
- 1/2 cup coconut oil
- 1/8 tsp salt
- 1 1/2 cups unsweetened coconut flakes
- 1/2 tsp vanilla extract
Pour the container of coconut milk in a medium sized saucepan. Simmer until the liquid is reduced to about half, maybe 5 minutes.
Stir together the corn starch and water until well combined. Add milk, along with the sugar, oil, and salt. Cook over medium heat until the mixture begins to thicken. Remove from heat and stir in the pecans, coconut, and vanilla. Allow the frosting to cool for 30 minutes until spreadable.
To assemble the cake - place one layer of the cake (with the top facing down) on your serving plate. Spread 1/2 of the frosting on top of that layer. Place the second layer of cake on top of the frosted layer and spread 1/2 of the frosting on the second layer.
Kisses from Grammie.