Coconut Cream Cheese Frosting Best Recipes

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COCONUT-CREAM CHEESE FROSTING

2004-08-20



Coconut-Cream Cheese Frosting image

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

Categories     Mixer     Cheese     Dairy     Dessert     No-Cook     Cream Cheese     Coconut     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 5

Ingredients:

  • 2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
  • 1/2 cup (1 stick) butter, room temperature
  • 2 cups powdered sugar
  • 1/2 cup canned sweetened cream of coconut (such as Coco López, see note)
  • 1 teaspoon vanilla extract

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.

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING

2022-06-24



Italian Cake with Coconut Cream Cheese Frosting image

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

Ingredients:

  • 2 cups white sugar
  • 1 cup unsalted butter, softened
  • 5 large eggs, separated, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • 1 cup flaked sweetened coconut
  • 1 ½ cups chopped pecans
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 10 cups powdered sugar, or to taste
  • 2 cups flaked sweetened coconut

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.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g

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