I'll be totally upfront and admit that I'm not a big fan of shortening-based frostings, but have been disappointed lately in the pure butter frostings that I've made lately, from the standpoint of consistency, and how hard they get so quickly. So, I doctored this recipe by decreasing the shortening to 1/4 c and increasing the butter to 3/4 c. I also had a few tablespoons (2-3) of cream of coconut left over from the cake recipe I made, so I put that in too. When all was said and done, it was not the right flavor for the coconut cake I made, so I added 4oz (half a block) of cream cheese and a little bit of salt to add more depth to the flavor). I used it to frost the Cream of Coconut Cake Recipe by Corinne on this site, which I baked in two 9-in round cake pans and they work really well together. My husband (who is the coconut cake lover and requested this for his birthday) and our 7 & 4 yr old boys really like it, but I could still tell there was shortening and could taste the difference. So, I'm still searching for the perfect recipe! TIP: With the addition of only 4 oz of cream cheese and 2-3 tbsp of cream of coconut, this recipe made PLENTY of frosting! SO IF YOU ARE FROSTING TWO LAYERS, GO AHEAD AND LOAD UP THE MIDDLE!
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I'll be totally upfront and admit that I'm not a big fan of shortening-based frostings, but...