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Coconut Icing

3/4 cup plus 2 tablespoons apple juice
1/2 cup dried, unsweetened, shredded coconut
2 1/2 teaspoons arrowroot
pinch sea salt
maple syrup to taste (optional)

In a saucepan, simmer the 3/4 cup apple juice and coconut, covered,
until the coconut softens slightly, about 10 minutes. (Alternatively,
soak the coconut overnight in the apple juice and simmer for about
2 minutes).

Dissolve the arrowroot in the 2 tablespoons of apple juice. stir
this mixture and the sea salt into the coconut, and simmer uncovered
until thickened, about 5 minutes.

Add maple syrup, if desired. Cool slightly, then pulse in food
processor to create a coarse paste. Set aside to cool completely
before frosting the cake.

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