Recipe courtesy of:
Fatfree Vegan Kitchen

Vegan German Chocolate Frosting

Start with a good chocolate cake recipe. I highly recommend my Crazy Cake if you're not concerned about fat. (Hint: you can substitute half of the oil in that recipe with apple sauce.) For a healthier cake, Beet-Chocolate Cake would taste truly decadent with this frosting.

1 cup plain soymilk
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans

In a medium saucepan, mix the soymilk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.

Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.

Makes enough for one 2-layer 8-inch cake.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/04/german-chocolate-birthday-cake.html