Coconut Cake Cream Cheese Coconut Frosting Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
• Sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
• Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
• In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
• Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
• To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

Steps:

• 1. Preheat oven to 350 degree F. Grease and flour one 9 x 13 pan.
• 2. Combine in large mixing bowl, cake mix, eggs, extract vegetable oil, coconut milk and sour cream; beat with electric mixer for 4 minutes. Pour batter into prepared pan.
• 3. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool cake completely before frosting.
• 4. Frosting: Combine cream cheese, butter, vanilla, Coconut extract if using, coconut milk and sifted powdered sugar and beat with electric mixer until smooth. (Makes enough frosting to generously frost one 9 x 13 x 2-inch cake or one 2-layer cake.)