COCONUT CREAM CHEESE FROSTING RECIPES
CREAM CHEESE FROSTING RECIPE: HOW TO MAKE IT
This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. —Sharon Lugdon, Greenbush, Maine
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield about 3 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 234 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 38g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROSTING
This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!
Provided by Michaela Kenkel
Total Time 6 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
- In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
- Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
- Combine ingredients for cream and set aside.
- While cakes are warm poke holes all over with a large fork or skewer.
- Pour cream mixture over the top of the cakes.
- Place in the refrigerator for about 5 hours, or overnight is even better.
- To make the frosting, cream together cream cheese, sugar and extracts until smooth.
- Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
- To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
- Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
- Place the second layer on top, frost, and top with remaining coconut.
Nutrition Facts : Calories 528 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 65 milligrams cholesterol, FatContent 33 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 20 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat
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