Vegan German Chocolate Icing

YIELD: Tops 1 German Chocolate Cake

This sweet coconutty icing makes an apropos topper for German Chocolate Cake, but it’s just as scrumptious in other applications as well! Try it atop a big scoop of Vanilla Soft Serve.


  • ½ cup agave
  • ¾ cup powdered sugar
  • 2 tablespoons non dairy milk
  • 1 cup pecans, finely chopped
  • 2 tablespoons coconut oil, softened
  • 2 cups sweetened shredded coconut


  1. In a medium bowl, whisk together the agave, powdered sugar, and nondairy milk until smooth. Add the rest of the ingredients and mix well. Spread onto cakes while they are still warm, or pipe onto cupcakes using a bag with no tip. Store in airtight container in refrigerator for up to 2 weeks.