Chill the coconut whipping cream prior to use in the fridge for at least 2 or 3 hours.
Pour coconut whipping cream into a bowl, with icing sugar and vanilla.
Beat with electric mixer till light and fluffy. Shouldn't take more than 2-3 minutes.
Spread onto cooled cake and serve.
Store in an airtight container in the fridge.
The coconut whipping cream is different to coconut cream. This has been thickened with tapioca flour and is a much thicker consistency than regular coconut cream.