Coconut Whipped Frosting Recipes

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:

• 1. Heat oven - make and bake according to package or recipe directions. (I used a lemon cake mix.) You can use your favorite cake mix or recipe. Bake and set aside to cool completely.
• 2. Use a spatula to empty Cool Whip (only use this kind, if possible) into a large bowl. Add the lemon juice (or flavoring to match the cake recipe you are using). Now add the coconut. Mix and fold to get well blended.
• 3. Spread a thick layer on this mixture on the bottom layer on your cake plate; place second layer on top of the filling.
• 4. Empty the can of whipped frosting to the remaining Cool Whip mixture. Mix up well to blend. If you want to add more coconut do so now; but only about 1/2 cup.
• 5. Spread this mixture on the sides of the cake, filling in any gaps between the layers. Be generous on the sides. Spread remainder of the frosting on the top. When finished, cover with a dome lid and refrigerate. For holiday's you can sprinkle colored sugar... enjoy.

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:

• Microwave coconut oil until melted, 30 to 45 seconds.
• Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.

Steps:

• Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
• Mix flour, baking powder and salt.
• In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
• If desired, add 1/2 cup of the shredded coconut to the batter.
• In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
• Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
• For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
• Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
• Refrigerate any leftovers.

Steps:

• Refrigerate can of coconut milk, 8 hours or overnight.
• Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
• Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
• Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.