Coconut Cream Cheese Frosting Recipes

Steps:

• For the cupcakes:
• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
• Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
• Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
• For the frosting:
• Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
• To assemble:
• Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
• Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
• Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
• Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

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.

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:

• 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.

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.