This is a GREAT frosting for the carob cake!
1 c. pure maple syrup
1/2 c. water
1 c. coconut
1 c. chopped nuts (almonds, walnuts or pecans)
pinch of salt
2 T. cornstarch in 2 T of water
Toast the coconut and nuts in a moderate oven until golden brown. (Use separate pans; when I have tried putting them together, the coconut always browns first and then I have a mess.)
Heat syrup, water and salt to a boil. Stir in cornstarch mixture. When thick, remove from heat and add the nuts and coconut.
Spread on cake while frosting is still warm.
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