Back

Coconut Cream Cheese Frosting

12 oz.

Chef Dave Martin

Ingredients:

  • 1 tbsp. The Perfect Purée Coconut Puree, thawed
  • 1/2 cup butter
  • 8 oz. cream cheese, softened
  • 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