Chocolate frosting - allergy-friendly and just like the original!
Prep Time: 4 minutes
Cook Time: 4 minutes
Total Time: 8 minutes
Yield: about 3 cups, enough for a 9" x 13" sheet cake
1/4 cup unrefined coconut oil
16 oz powdered sugar
2 teaspoons milk of choice
1 teaspoon vanilla extract
1/4 cup cocoa powder
With a hand mixer or electric mixer, beat the coconut oil until light, fluffy, and smooth. Slowly add half of the powdered sugar, the vanilla, and half of the milk. Slowly add the remainder of the powdered sugar, all of the cocoa powder, and then the remainder of the milk.
Beat until completely smooth and lump-free.
Before icing, ensure your cake is completely cool, as coconut oil melts easily.