1 full-fat coconut milk (canned), only cream from top of the can
½ cup yogurt (I used bio soya)
3 tbsp coconut oil, melted
3 tbsp maple syrup (or agave)
½ tsp vanilla extract
Extra cranberries and powdered sugar (or xylitol) for decoration
Note: 1 cup = 250 ml
Before making the frosting, put out the can of coconut milk and yogurt from the fridge 10-15 min before so they are not very cold.
Preparation
Start by preparing the frosting. Before making the frosting, put out the can of coconut milk and yogurt from the fridge 10-15 min before so they are not very cold. In a mixing bowl beat coconut cream (using an electric mixer) for few minutes until fluffy. Add yogurt, melted coconut oil, maple syrup and vanilla and beat until well combined. Put it in the fridge for about 1 hour.
Preheat oven to 175 C / 350 F. Grease the bread loaf pan and line it with baking paper.
In a large bowl combine flour, baking powder and salt.
In another bowl mix melted coconut oil with maple syrup, add beaten eggs, vanilla, cinnamon, orange zest and stir to combine.
Add flour mixture into wet mixture.
Add cranberries and stir gently.
Pour the batter into prepared loaf pan. Bake for about 55 min or until tester comes out clean.
Cool it well before removing from the loaf pan. Set aside.
When the cake is cooled, spread the coconut frosting on top of the cake and decorate it with remaining cranberries.
Dust with powdered sugar (or xylitol) for decoration.
Note: Frosting on cake looks best the same day it’s made, after that it’s still delicious but it becomes slightly yellowish. If serving to guests, I recommend making the frosting the same day.
Recipe by Travelling oven at https://www.travellingoven.com/2016/12/cranberry-pound-cake-with-coconut-frosting-dairy-free/