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.
1/3cupcornstarch mixed with 1/4 cup water until smooth
2 1/2cupssweetened flaked coconut
1 1/2cupschopped pecans
Instructions
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.