Limoncello Coconut Cake Series – Part 4 – The Frosting & Coconut

The Creamy Sweetness otherwise known as "Frosting"
The Creamy Sweetness…otherwise known as “Frosting”

Now for the frosting…that creamy sweet topping that envelopes the cake, in all its lusciousness…

Former Buttercream Icing Recipe

3-1/2 cups powdered sugar

½ pound butter

¼ cup milk

Vegan Limoncello Coconut ‘Buttercream’ Icing

½ pound Earth Balance Coconut Spread or similar

3-1/2 cups powdered sugar

¼ cup reduced limoncello*

Pinch salt

  1. Whip Coconut Spread until light and fluffy.
  2. Add remaining ingredients and mix until the frosty is smooth and creamy.
  3. Refrigerate for at least ½ hour, or until somewhat firmer yet still creamy, before assembling cake.

* Over low simmering heat, reduce limoncello to half its volume. Since I use the reduced limoncello in all three aspects of this cake and any unused portions store well in a glass jar, I reduce more than I need. You can use the rest to add to you tea, whether it’s hot or cold. But, I’m sure you can come with some other mighty good uses for the leftover reduction.


2 cups shredded unsweetened coconut

1 tablespoon Limoncello

  1. Toss the ingredients together.
  2. If you are not going to toast the coconut, spread it out on a parchment-lined cookie sheet to air dry for 1 hour.
  3. If you are going to toast the coconut, you can do it in one of two ways. One is in a dry saute pan on medium heat, tossing constantly to ensure even toasting while not burning. The other is to place it on a parchment-lined cookie sheet and into a 350 degree Fahrenheit oven for 7-9 minutes, or until golden toasted, shaking halfway through to ensure that the coconut doesn’t burn.
  4. An option here is to also toast some finely chopped almonds and mix in with the toasted coconut.

Stay tuned —- tomorrow we assemble, then devour our Limoncello Coconut Cake.

Please note: These recipes are originals that belong to Linda Voorhis. If using/sharing these recipes, please remember to do so with integrity, giving due credit.

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda



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