Lemon Coconut Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup shredded coconut, toasted

1/4 cup butter, softened
1/4 cup fresh squeezed lemon juice, or concentrated lemon juice
2 1/2 teaspoons of lemon zest
3 cups powdered sugar
2 tablespoons candied ginger, chopped

1.  Preheat oven to 350 F.  Line a baking sheet with aluminum foil.  Spread the shredded coconut evenly across the baking sheet.  Bake for about 5 - 10 minutes, or until the coconut turns a golden brown.  Remove from oven, set aside and allow to cool down.

2.  In a large mixing bowl, beat the butter until light and fluffy.  Add the lemon juice and lemon zest until well blended.  Gradually add the powdered sugar until smooth.  Finally, add the toasted coconut and blend on low speed for about a minute.