I have been making variations of this raspberry coconut icing quite a bit recently. I first started making coconut based icing by accident, when making the twins birthday cakes last year. I was in a hurry (surprisingly) and realised I didn’t have enough icing sugar to ice two cakes. So I cut the icing with coconut, and the end result was very well received.
This week I made chocolate icing cut with coconut for a cake that I took into Will and Alex’s crèche. The crèche teachers and I got to talking about how good coconut is for you.
Health benefits of coconut and coconut icing
Coconut provides a great nutritional source of quick energy and can improve digestion and absorption of other nutrients including vitamins, minerals, and amino acids. It is believed to be able to improve digestion and bowel function.
One of the great benefits of coconut is that it is low GI and it slows down the release of glucose. The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.
In traditional medicine around the world coconut is used to treat a wide variety of health problems from abscesses and asthma to typhoid and tumors, oh and baldness! Modern medical science is now confirming the use of coconut in treating many of these type of conditions.
While fresh coconut meat is nutritionally superior (it contains more water, which dilutes the fat and calories), prepackaged dried flaked coconut or dried shredded coconut is the most convenient to cook or bake with. The recipe below uses dried shredded coconut.
If coconut icing isn’t your thing, then why not check out some of our other coconut recipes: Going coco-nuts or our Coconut milk ice blocks post. If you are inspired by this coconut icing idea to try other low sugar icings then why not check out the Kitchen Maid’s Raspberry Buttercream Icing, which is sugar-free and the gorgeous pink colouring is created by simply using frozen raspberries. What a great idea!
- 1 cup desiccated coconut
- 2 cups icing sugar
- 1-2 teaspoon butter, softened/melted
- few drops of raspberry essence or flavour
- boiling water
- Combine coconut, icing sugar and butter in a bowl.
- Gradually stir in approximately ¼ cup hot water until mixture is a spreadable consistency.
- Stir in 2 to 3 drops raspberry essence or flavour.
- You may need to add more water or more icing sugar to get the right consistency.
- Ice your cake, then stand at room temperature until icing is set.