Great starting point. I usually leave out the coconut and add much more powdered sugar to make the frosting thicker.

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!

Very good. It's pretty and WHITE. It would be smooth and creamy without the coconut (keep the coconut extract, if you like..yummy!) It's good, but it just tastes like a cream cheese frosting with coconut. I'll probably make this (plus some orange zest) to put on Pat's Award Winning Carrot Cake from this website. Thanks!!

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.

This frosting was amazing! The texture was perfect. Next time I will add less sugar.

Wonderful...just left out the coconut flavoring!

WOW- this tastes awesome- my kids, who don't like coconut loved it! They couldn't believe it had coconut... but they kept right on eating it. Complements any cake. Thank you!

I used this on a white layer cake for a baby shower, dying the coconut with red food coloring beforehand (turning it pink in honor of the baby girl). I took the advice to use apricot preserves between the layers and it was a BIG hit! Thanks!

What a great recipe! Several co-workers raved about it so I passed it along to them. Thanks for sharing.

Great recipe! I followed the directions, except used fat free half and half because I didn't have any cream. I piped the frosting onto carrot cake cupcakes. Everyone LOVED them!

Superb !!!!

Delicious! Used it on a Coconut Cake that I had my for my grandson's birthday. The cake's frosting called for a cooked white frosting and I used this one instead. It made the cake richer tasting, and everyone really enjoyed it.

I used this as an icing for carrot cake (which also had dessicated coconut). I didn't have heavy cream, so I just used half-and-half. I also used 3.75 cups confectioner's sugar (again, all I had in the house) and it still tasted super-sweet. My opinion is that you should either use this to frost a less-sweet cake or taste as you add the sugar-- you can probably add less if you don't have a super-sweet tooth! Anyway, I'll try to add less sugar next time since I tend to eat 1/2 of it straight out of the bowl. Thanks for the great recipe!

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.

This is a great recipe! I didn't have any heavy cream on hand so I used milk instead and it tasted wonderful!

I don't make homemade frostings very often but this one was easy and delicious. I added chopped, toasted pecans to match my cake. (I used it on a Sweet Potato cake.) Very sweet, next time I'll use less powdered sugar. This recipe makes a lot, no need to double for 3 layer cakes.

Yumm! I made it for Sam's Famous Carrot Cake from this site- also yumm! The whole thing was delicious, I didn't add the flaked coconut (I was all out) and it was still delicious. I tried it with just the vanilla before the put in the coconut extract and it was wonderful then also- if you don't like coconut just leave it out and you'll still end up with delicious frosting!

When I started this recipe I thought I had coconut. I fallowed this recipe except