Coconut Icing Recipes

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.

Steps:

• Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
• Add vanilla extract and sea salt. Add other ingredients if making variations.
• Frost cupcakes.

Steps:

• With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter and the coconut solids on high speed for 1 minute. Add the vanilla and coconut extract and whip just to incorporate.
• With the mixer on low speed, gradually add the sugar and salt and mix until completely incorporated. Scrape down the sides of the bowl, then whip on high speed for 3 minutes more.

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 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.