Caramel Coconut Frosting

great for doughnuts, too

• 1/2 cup margarine
• 1 cup brown sugar
• 2 cups confectioners sugar
• 1/4 cup dairy alternative
• 1 1/4 cups coconut

1. In a small saucepan melt 2 tablespoons margarine, add coconut; stirring until golden brown.
2. Reserve approximately 1/3 of coconut mixture in a separate bowl.
3. Melt remainder of margarine with the unreserved coconut mixture.
4. Add brown sugar and cook over medium heat for approximately two minutes or until thoroughly combined.
5. Add dairy alternative and bring to boil.
6. Remove from heat, and cool.
7. Gradually beat confectioner’s sugar into caramel mixture until frosting consistency is achieved.
8. Spread frosting onto cake and then sprinkle with reserved coconut.

© 2001, Diane Hartman, all rights reserved