Coconut-Cream Cheese Frosting Recipe - Allrecipes.com
Coconut-Cream Cheese Frosting Recipe
  • READY IN 15 mins

Coconut-Cream Cheese Frosting

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 1/2 cups Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2009

AMAZING RECIPE! Since I didn't have any coconut flavoring, I used some extra shredded coconut. Absolutely delicious! I use this on many cakes - carrot, white, yellow, coconut cake, coconut pound cake - everybody loves it! If you are looking for an all around good frosting that can be used on many cakes, this is the one! It is FABULOUS! You must try it.

 
Most Helpful Critical Review
Dec 19, 2011

I don't understand all the high reviews, unless all these people like sickeningly sweet, runny frosting. I doubled the cream cheese and left out the cream. Then I put it in the fridge to see if it would thicken more. I think there should be more extract and less powdered sugar- it's overpowering.

 
Jul 07, 2008

Forget the store-bought frostings! This is so easy to make and soooo yummy! I didn't have any coconut extract, but I did use coconut cream instead of heavy cream. Absolutely wonderful. Thank you for sharing!

 
Nov 13, 2007

I was charged with making a birthday cake for my sister-in-law this year for her 23rd. I've always been desperate to win over my in-laws, and this DID IT! The frosting was phenomenal! My husband's many siblings loved it, so much so that when I turned around to let the dog out they dove into the bowl and ate all of the extra in 3 minutes. If you ever need to impress, this is the frosting to try.

 
Apr 06, 2008

Incredibily good! I made this to go on my daughter's 12 year birthday cake and all of the girls at the party went nuts on the icing and even ate the leftovers! I didn't add the coconut or the coconut flavouring (since I made the mistake of asking the girls' opinion on coconut) and upped the vanilla extract to 1-1/2 tsp. and it was still fantastic. One thing, this makes enough frosting for two cakes and still have leftovers for cupcakes. If making 1 cake, half the recipe...there will be plenty for a layer and the exterior.

 
Aug 04, 2009

Perfect taste but doesn't hold it's shape well enough to pipe onto cupcakes.

 
Aug 27, 2007

When I started this recipe I thought I had coconut. I fallowed this recipe except for the flavoring and coconut I tested it with Blackwalnut and Almond extract both were good . I went with the Blackwalnut. I felt 6 instead of 60+ licked the bowl and beaters clean. My husbands favotite carrot cake was a huge success. FYI, don't rush out for coconut flavoring.

 
Jul 11, 2007

I tried this recipe before anyone else reviewed it, and I'm glad I took the risk! This frosting was absolutely delicious! The coconut flavor was not overwhelming, but it was definitely there. I used it to frost a guava-pineapple cake, and it didn't take away from the fruity flavors. I also tasted the frosting at every step of the recipe. Without the coconut or vanilla, it makes a great cream cheese base frosting, and with vanilla alone it's a very tasty vanilla frosting. The consistency is also great (I ended up adding about double the amount of cream) and it is just like store-bought frosting...but better! My family and neighbors loved it. I will definitely be using this recipe, or at least part of it, again! Thank you!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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