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Coconut Cream Cheese Frosting
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- #119705
A thick coconut frosting that spreads wonderfully on cupcakes or cakes. Hint: want more coconut flavor? Use coconut milk instead of regular milk.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
1 tablespoon butter
1 cup very finely shredded coconut
1/3 cup butter, softened
2 packages (3 ounce size) cream cheese, at room temperature
1 pound sifted confectioners' sugar
1 tablespoon milk (or as needed for spreading consistency)
1/2 teaspoon vanilla
directions
Melt the first measure of butter in a saucepan over medium heat. Add the coconut and cook, stirring constantly, until browned. Remove the pan from the heat and set aside.
In a mixing bowl, combine the remaining butter and cream cheese. Beat on medium speed with an electric mixture until smooth. With the mixer running, alternately add the confectioners sugar and milk in small amounts, beating well after each addition.
Add the vanilla and 3/4 cup of the browned coconut and mix by hand until blended.
Spread the frosting on the cake or cupcakes. Top with the remaining coconut.
nutrition data
75 calories, 4 grams fat, 11 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
September 30, 2018
Super good!😋 Used frosting for cupcakes. I put coconut in blender as suggested.
Just to be clear.You put the entire cup of coconut into the 1 tablespoon butter in the first step. Then take 3/4 cup of that in the next step. Is this correct?
That is correct
November 7, 2013
I couldn't find finely grated coconut so I processed it in the blender as suggested and that worked great! The frosting is good. It turned out very thick for me so I added a little more milk.