COCONUT CREAM CHEESE FROSTING
Easy and Delicious Coconut Cream Cheese Frosting!
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Add the butter to the mixing bowl and mix until smooth.
- Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
- Add the coconut and vanilla extracts
- Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
- Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.
COCONUT CUPCAKES WITH CREAM CHEESE ICING
Provided by Ina Garten
Time 1h15m
Yield 18 to 20 large cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut.
- Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Make the cream cheese icing: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes with the cream cheese icing and sprinkle with the remaining coconut.
COCONUT CAKE FROSTING
This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
- With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
BUTTERCREAM-COCONUT CAKE ICING
This simple icing recipe pairs perfectly with ANY type of cake!
Provided by Rizzy Fischer
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g
COCONUT-CREAM CHEESE FROSTING
Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
- Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 1 g
COCONUT CREAM FROSTING
Whip up homemade frosting in 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended.
- Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 15 g, TransFat 0 g
COCONUT-CREAM CHEESE FROSTING
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.
Provided by Lilster
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g
CREAM CHEESE COCONUT ICING
This icing is perfect for red velvet cakes, chocolate cakes, carrot cakes and all sorts of choices in between. I like to make cupcakes for the kids and mound this on top. They don't complain either.
Provided by angie_pangie
Categories Dessert
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Blend cream cheese and butter together in a mixing bowl until smooth.
- Add marshmallows and confectioner's sugar and blend.
- Fold in coconut and nuts.
- Spread between layers and on top and sides of cooled cake or cupcakes.
Nutrition Facts : Calories 395.7, Fat 23.6, SaturatedFat 12, Cholesterol 41.1, Sodium 134.4, Carbohydrate 46.5, Fiber 1.2, Sugar 43.2, Protein 2.6
ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING
Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 5m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a food processor till light and fluffy.
COCONUT-CREAM CHEESE FROSTING
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Categories Mixer Cheese Dairy Dessert No-Cook Cream Cheese Coconut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
FLUFFY COCONUT FROSTING
Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield about 4 cups or 32 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
- Add whipped topping and coconut; stir until well blended.
- Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g
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