⅔cupcoconut creamthe solid part that forms at the top of a can of coconut milk when refrigerated
¼cuppowdered sugar
¼teaspoonvanilla
optional: coconut flakes
Instructions
Start by combining all of the dry ingredients in a large bowl and mixing them well.
Next, in a separate bowl, combine all of the wet ingredients.
Add the wet ingredients to the dry ingredients and combine.
Grease a loaf pan and pour the gingerbread batter into it.
Bake the loaf for 40-45 minutes at 350*F/ 175*C.
While the loaf is baking, create the frosting.
*Make sure that the coconut cream has been refrigerated overnight before using it!
Open up the can of coconut cream and scoop out ⅔ cup of just the solid part that has formed at the top. Add it to a bowl. To that bowl also add the powdered sugar and vanilla. Mix everything well.
Once the gingerbread has baked (and has completely cooled off), frost it with the coconut cream frosting. Sprinkle some coconut flakes on top to make it even more festive!
Store the gingerbread in the fridge for up to a week. Don't leave it out of the refrigerator for too long or the frosting will melt!