italian dessert recipes

Coconut Frosting

"Cream Cheese, Butter, and Coconut Extract"






coconut frosting This coconut frosting is part of my cake frosting recipes collection. I originally made it for my coconut layer cake. After posting I realized this would go well as a frosting on my lemon layer cake too. We use coconut quite a bit in our Italian dessert recipes.

The frosting is no complex recipe. I was making a coconut layer cake for my step-sons 11th birthday. He was very intent on the word "layer" and very focused on "a lot of coconut"

I took a simple butter and cream cheese mix and just used coconut extract as flavoring. *Poof* Happy 11 year old. Ok, I was really pleased too.

If you don't have coconut extract see the substitution section below for ideas. And the list of the frosting recipes is below also.

Thanks for stopping by -

Lisa
Italian Dessert Recipes Website Owner and Developer

On the 'left' - keep scrolling down is my "Like" button for my Facebook Page - If you "like" me I'll be your best friend. (Ok, not really. But that was the saying when we were kids. ) FB is the best way to keep up on the newest desserts.


Coconut Frosting



YIELD: Adequate to frost a 9 inch round double layer cake

INGREDIENTS:



* 1 cup (2 sticks) unsalted butter, room temperature

* 8 ounces cream cheese

* 1 teaspoon coconut extract

* 4 1/2 -5 cups confectioner's sugar

* 1 bag of coconut (optional)

Procedure:

* Let butter and cream cheese soften to room temp

* Cream both of them together along with the extract or your option see below .

* Gradually add in the powdered sugar

* You may find the frosting too soft to ice right away - so stick it in the fridge about 10 minutes. OR you can frost the top and let the frosting slide down the sides - and patch in before serving.





Substitutions and Questions



Wondering about the optional bag of coconut?


It's more for looks. It won't take away from the flavor of the icing. It's just and extra add-on for impression or "pretties". You can do a couple of things here:

  • toast it
  • soak it in food coloring (dry it real well after soaking)
  • leave it plain ( un-colored and un-toasted) for a white look. See my coconut layer cake for that look .


    • No Coconut Extract?


    I can't say I had coconut extract on hand before my step-son's birthday - but I had Malibu Rum! You could use it but watch the moisture level when adding it.

    Another option is that sweeted canned coconut (Lopez, I think)- but really who has that on hand?

    Too - I've oftened wondered if a coconut milk would work. Seems like that's used a lot on Thai dishes. BUT again, you would have to watch the moisture level or you might end up with "glaze".

    Too much or Too Little Frosting?


    I made this coconut frosting with the intention of cooking 2 - 9 inch rounds. However, I couldn't find them since I recently reorganized my kitchen. I baked a 13 x 9 sheet cake which I cut in half and frosted.

    I had about 3/4 cup of frosting left over. It all depends on how thick you like your cake frosted. Better to have MORE than run out!

    Back to the top of the coconut frosting.









    Lisa Gianotti Fathers Day I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day - CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate.

    Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings.

    So, to give you some ideas - here's what most of us cook for our men on Fathers Day:

    Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor

    Chocolate Walnut Cake

    Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!)

    And if you don't want chocolate? Another great holiday cake, that I make for celebrations:

    Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.)



    Lisa


    Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.