I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting. Coconut-Cream Cheese Frosting!
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- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon coconut flavoring
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut, toasted (optional)
- Beat the cream cheese and butter in a mixer bowl until light and fluffy.
- Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
- Beat in the salt, coconut flavoring, and vanilla extract.
- Continue beating until mixture is smooth and spreadable.
- Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.
- Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
- Enjoy! 🙂
Per Serving: 209 calories; 10.6 g fat; 28.2 g carbohydrates; 1.1 g protein; 27 mg cholesterol; 109 mg sodium.
Recipe by: Lilster, Photo Credit: Wendy Koo (flickr)
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