Reviewed: May 26, 2012

Absolutely divine. I had unsweetened coconut on hand an it was enough sweet for me (but I like things on the less sweet side). I'm sure sweetened coconut is delicious too. Used on some pineapple cupcakes. It will be used on much more in the future. Bravo!

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Ashley

Reviewed: May 19, 2012

Very pretty and yummy!

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Liberty Belle

Reviewed: Apr. 18, 2012

WOW amazing love this best ever

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momathomecooking

Reviewed: Jan. 13, 2012

Great recipe i love coconut, and this is good on any cake in my opinion loved it

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j8mies

Reviewed: Jan. 3, 2012

I'm glad I was committed to frosting my cake with this...otherwise the kids and I would have grabbed spoons and just dived into the bowl!!!

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Reviewer:

Bella

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: 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.

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Reviewer:

Linda

Reviewed: Dec. 9, 2011

I left out the coconut; I just wanted the vanilla frosting. It turned out great! It also goes very well with fresh strawberries.

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Reviewer:

llaunna

Reviewed: Dec. 4, 2011

This is the best coconut-cream cheese frosting EVER!!! I didn't have any coconut flavoring, so I added more shredded coconut instead and it was fantastic!

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Reviewer:

friedsnickerz

Cooking Level: Expert

Home Town: Georgetown, Maine, USA

Reviewed: Nov. 21, 2011

This is the most delicious frosting I've ever tasted! I've never made frosting before so I was surprised how easy it is! I used this frosting on a chocolate cake which brought two of my favorite flavors together. Next time I don't think I will add as much coconut flavor because it did taste a little too artificial to me at first. However the next day it tasted better to me so I think it needed time for everything to blend together. I added more toasted coconut to the outside of the cake which looked nice and gave a nice texture and really added to the flavor. I really love this frosting!

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Reviewer:

lallabean

Reviewed: Nov. 18, 2011

This recipe was pretty good. I halved it to use on top of lemon cupcakes, and it was just right, not too sweet. I found I had to add a bit more sugar to get it thick enough to pipe onto a cupcake... so I would say in a half batch I used about 2 1/2 cups. I also omitted the salt (as I think the bagged shredded coconut is salty enough) and substituted the heavy cream for just plain milk because it's what I had and I didn't want to buy a whole container of heavy cream just to use two tbs.

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