I used this frosting to make a traditional coconut cake, and I think this frosting worked well with the coconut. This may sound odd, because the cocnut was sweetened, but the coconut actually helped cut the sweetness of the frosting.
Without the cocnut, I wouldn't have liked this recipe nearly as much because I don't care for the greasy mouth feel of vegetable shortening. For this reason, I opted to use half butter and was very glad I did. I was afraid the butter would tint the frosting yellow, but even using half butter kept it white.
The recipe suggested cutting the frosting with water or corn syrup if using as a regular cake layer spread, but I liked it just as is. If my frostings are not extremely thick, they tend to run away from me on the cake and I lose control. Besides, my motto is, if it doesn't have an inch of frosting on it, it's not really cake.
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