Recipe by cocoamonkey
"This enhanced version of cream cheese frosting is fantastic on white cake or cupcakes. My man loves it on toast. "
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1 (8 ounce) package
cream cheese, softened
unsweetened flaked coconut
1 1/2 cups
confectioners' sugar, or to taste
This was super good, light, creamy and fluffy. Try it without the coconut really good too.
I've gone over & over this recipe, trying to figure out what went wrong. It just wouldn't set up, kept adding powdered sugar, tried putting in the fridge. Frosting pooled around the bottom, none stayed put in the middle - just an ugly mess. Nice flavor but won't try this one again.
Great frosting for chocolate and coconut lovers! I used it in place of the traditional German Chocolate Cake frosting and it was delicious. Wouldn't change a thing!
I had no problems with it setting up like a few other reviewers reported, though I was a little worried it might not until I added the coco powder. It had a nice creamy texture, spread beautifully, and was more than I needed to ice my 9x13 sheet cake. As for the flavor, it was just "ok" for me. It is a nice quick frosting in a pinch, but just held no WOW factor.
Had similar issue with frosting not setting. Made the recipe exactly the way it was posted, minus the cocoa (wanted a white frosting) and it wouldn't set. I put it on cupcakes for a party and they were very hard to transport. The frosting went everywhere, and 'melted' by the time I reached my destination. I tried fixing it, even threw them in the freezer. Also, the taste of cream cheese was very strong. Not sure if it was because there was no cocoa, but it was as though I put melted cream cheese on cupcakes. Not my proudest culinary moment.
I thought the cream cheese and coconut were a good balance to my dark chocolate cake turned out great. thanks!
I used this frosting on my husband's chocolate birthday cake last night. He loved it (and he's usually hard to please)! I followed a suggestion by the author of the recipe and spread it on the cake before I baked it. The frosting came out warm and gooey on the hot cake. I am very happy with the results!
This recipe was perfect - let me tell you why. First, if following the recipe exactly, it sets perfectly. Make sure your cream cheese, butter and milk are blended well together. You may have to scrape the bowl a few times in order to get every morsel of each the butter and cream cheese blended. After you mix the coco and coconut together (once again scraping the bowl so everything is well mixed), it will seem like it's too thick. This is NORMAL. Do NOT add any more liquid ingredients to thin it out. When you add the sugar, the mix actually thins a bit. You'd think it was the opposite way around, but I assure you it is not. Not only does it thin to perfect spreading consistency, the added sugar gives it a beautiful glossy satin look. This recipe is amazing not only because it sets to well, but because of its flavor. Think of it - 1.5 cups of powdered sugar is unheard of in most quick frosting recipes. This frosting is creamy and sweet, but only lightly and not overpoweringly cloying like many other sugary frostings. Make it - you will love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Coconut Cream Cheese Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 89
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