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Sweet Strawberry Coconut Cream Frosting

Hi Lillafriends,

At our house we are counting down the days to Valentine’s day. Little hands are decorating every square inch with red and pink hearts. Today, in preparation for our Valentine’s day dinner, all pink and red of course, we whipped up a sweet strawberry coconut cream frosting that was so delicious we couldn’t stop eating it straight off of the spoon! Whether you are frosting cake, cupcakes or minis, you are sure to enjoy this simple and super yummy dairy free frosting recipe. Try it with Lillabee classic yellow cake, or this chocolate cake recipe adapted from the yellow cake mix. Delish!

  • 3 large strawberries, fresh or frozen (defrosted)
  • 1 can organic full fat coconut milk (chilled)
  • 1/4 cup solid coconut oil or earth balance coconut spread or margarine of choice
  • 3-4 cups powdered sugar
  • 1 Tablespoon vanilla bean paste or powdered vanilla (optional) 

In a food processor, puree strawberries until smooth. Add 1/4 cup coconut oil or spread and optional vanilla bean paste or powder. Add 2 cups of powdered sugar. Pulse food processor until combined. Open can of chilled coconut milk. You will notice that the coconut cream has separated from the coconut water. Spoon out 1/4 cup of the thickest coconut fat along with another 1/2 cup of powdered sugar and pulse again. Continue adding powdered sugar 1/4 cup at a time until you achieve the consistency you desire. Frosting should be smooth and easy to spread, but not so runny that it can’t hold it’s shape. If you find that it becomes too stiff, just add 1 Tablespoon of coconut cream at a time until you are happy with the texture.

Note: This frosting looks best when used immediately after it is prepared. It is still delicious after it is refrigerated, but you will notice in the cupcake photo how it can become a little more textured after refrigeration.

Happy Valentine’s Day from your friends at the Lillabee Hive! XO









Peach Coconut Cake

Is there anything more delicious that a perfectly ripe Colorado peach? Well, not really. But this time of year, peaches are not easy to come by. Don’t fret, summer will be here before we know it and in the meantime we can savor the delectable flavor combination of peaches and coconut. This recipe is a favorite in our home and among shoppers we meet when we offer samples in the stores. The flavor combo is so yummy and all you have to do is simply stir in a few ingredients before you bake.  It’s like a little bite of tropical sunshine. A perfect thing to enjoy on a cold winter day. You could also make these yummy treats as cupcakes, muffins, or a teabread (in a loaf pan).
Lillabee Peach Coconut Cake:
PREP: Peaches*: We use frozen organic peaches. Let 1- 1 1/2 cups of frozen peaches defrost, while straining. Once defrosted, chop finely and measure out 1/2 cup (you could use any left over peaches in your frosting… Just puree in a blender or food processor and mix into frosting. I will post our recipe for dairy free vanilla “butter cream” below). Strain chopped peaches again while preparing the cake mix. *You could substitute canned peaches. We love MMLocal’s western slope peaches. You will need to strain the juice as directed for frozen peaches. Coconut: We use 1/4 – 1/3 cup organic shredded coconut and toss it with 1 Tbsp of powdered sugar or honey to sweeten (or you could buy already sweetened shredded coconut). 
MAKE: Follow the directions on the back of the Lillabee Yellow Cake Mix, then simply stir in 1/2 c. defrosted chopped peaches and 1/4 c sweetened coconut. 
BAKE: Bake as directed, but be sure to check your cake by inserting a toothpick in the center. When the toothpick comes out clean, your cake is done. Because of the extra moisture from the peaches it will likely take a few minutes longer than directed on the box. NOTE: one box of Lillabee Yellow Cake Mix makes a single 8″ or 9″ cake. If you want a two layer cake, you will need to double this recipe.

Lillabee Peach “Butter Cream” Frosting: 
For Peach “Butter Cream” Frosting, follow the directions for Lillabee Vanilla Butter Cream Frosting, then add peach puree to taste, approximately 3-6 tablespoons. Note, you will need to increase the amount of powdered sugar to offset the additional liquid from the peaches. Do this 1/4 cup at a time until you reach your desired consistency. If your frosting gets too thick, add a splash of milk/milk substitute.

Caribben Cake

The Caribbean Cake is one of the most popular Lillabee treats among the Whole Foods Market crowd.  We frequently will make this cake when we demo our yellow cake mix at WFM because everyone absolutely loves it.  I agree, as this cake is simply delicious!  The tropical flavors pair so well that it is completely irresistible; I can’t help but snag my own samples when I demo it.   I’ve finally posted the recipe so that you can make your own Caribbean Cake at home.  Enjoy and Happy Baking! 

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 1/3 Cup shredded Coconut, plus more for decoration
  • 1/3 Cup shredded fresh Mango (I buy the frozen mango and then puree it in a food processor)
  • Zest of 1 Lime

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease cake pan or cupcake tins.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Slowly fold in the coconut and mango with a spatula until fully incorporated.  Finally, fold in the lime zest.  Pour batter evenly into the prepared cake pan, or cupcake tins.

Bake: Bake cake for about 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  If making cupcakes, bake for about 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.  Let the cake cool 5 minutes in the pan before transferring to a serving plate.

Top this cake with the  Lillabee gf/df “butter cream” frosting recipe and sprinkle more shredded coconut on top for decoration.  Another idea is to substitute the vanilla extract in the Lillabee gf/df “butter cream” frosting recipe for coconut extract.  Enjoy!

Apple Pie Cookies

I eat a lot of apples.  Each morning I start my day by eating an apple and cinnamon.  Apples are my favorite fruit, and thankfully I never get sick of them. 

I was recently flipping through the food section of the Denver Post Newspaper and found an awesome recipe for Apple Pie Cookies.   Considering how much I love apples, I had to try it out.   I adapted the recipe to make it both gluten and dairy free.  I also reduced the amount of sugar to make it a bit more nutritious. 

These cookies are extremely addictive, however, with so much apple packed into them they are a healthier dessert option, so enjoy.

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 cup softened Margarine (butter)
  • 1 cup packed Brown Sugar (or the white sugar bag supplied in the Lillabee Cake mix)
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp ground Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/3 + 2 Tbls Milk (cow, rice, almond etc.)
  • 1 cup grated Apples (Fuji apples work great)
  • 3/4 cup chopped Walnuts

Caramel Glaze

  • 2 Tbls Margarine (Butter)
  • 2 Tbls Brown Sugar
  • 3/4 cup Powdered Sugar
  • 3 Tbls Milk (cow, rice, almond etc.)


Line a few baking sheets with parchment paper and preheat the oven to 350 degree F.


Mix the spices and salt with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and brown sugar (or the white sugar from the Lillabee cake mix) on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Add the milk and continue to mix the dough on medium speed.   Gently stir in, using a spatula or wooden spoon, the grated apple and chopped nuts.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the brown sugar in a saucepan over medium heat for about two minutes.  Remove the glaze from the heat and add the powdered sugar and half of the milk, stirring before adding the rest of the milk.  Mix with a whisk until the powdered sugar is completely incorporated and the glaze is smooth. 


Bake the Apple Pie Cookies at 350 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies. Sprinkle cinnamon on top of the glaze if desired.  Let the glaze cool before eating.

 Enjoy and Happy Baking!

Double Chocolate Peppermint Cupcakes


Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!