Prepare by putting the cans of coconut cream in the fridge the night before.
When you’re ready to make the frosting, start by melting the cacao butter in a heatproof bowl over a saucepan of simmering water.
While the cacao is melting, sift the icing sugar and strawberry powder.
Once the cacao has melted, add the coconut cream slowly and mix with a whisk. Transfer the mixture to a blender, add the sifted icing sugar/strawberry powder and blend until smooth.
Pour the mixture in to a large glass jar or a bowl and refrigerate until solid around 4 hours. The frosting will keep for up to 5 days in the refrigerator.
When you are ready to use, it needs to come to room temperature first. See the notes for suggested time.