Whipped Coconut Frosting (gf)

Start this recipe one day ahead of using.

400ml tin coconut cream (see Cook’s note) ½ teaspoon vanilla extract

2 tablespoons icing sugar, sifted

Chill the tin of coconut cream in the fridge for at least 12 hours, but 24 is best.

Remove from the fridge without shaking the tin and remove the lid.

Spoon out the thick, set layer of cream and place in the chilled bowl of a stand mixer along with the vanilla and icing sugar. Whisk until thick and light, adding more sugar if desired. This can take 10 minutes of whisking. Cover and chill until ready to use. MAKES ABOUT 1¼ CUPS (depending on the coconut cream used)

This ranks high on my list of great loaf recipes that I’ve developed over the years. Even those that aren’t fond of rum to drink (which includes me) really love this one