Coconut Cream Cheese Frosting Yield: 12 oz. Source: Dave Martin

•	1/2 cup butter
•	8 oz. cream cheese, softened
•	1 tbsp. Culinary Traditions ™ Coconut Puree,  thawed
•	1 lb. confectioners’ sugar, softened
•	2 tsp. vanilla extract
•	2 tsp. kosher salt
•	1 cup toasted sweetened coconut
Method:
1.	Combine butter, cream cheese and Coconut Puree and beat until well blended.
2.	Add sugar gradually along with vanilla and salt, beating vigorously.
3.	If too thick, add a small amount of milk to thin, to spreading consistency and then after frosting the cakes sprinkle them with the toasted coconut.