Cream Cheese Coconut Icing Food

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COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg. ) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
  • Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
  • Use to frost your favorite cake or cupcake recipe.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 1 g

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Provided by Lilster

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted

Steps:

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g

COCONUT-CREAM CHEESE FROSTING



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

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.

COCONUT RUM CREAM CHEESE FROSTING



Coconut Rum Cream Cheese Frosting image

In honor of my new favorite cake, NurseDi's Mango Cake, recipe # 102221, I made a spoon-licking-good frosting that packs a great flavor but won't overpower that wonderful cake.

Provided by SusieQusie

Categories     Dessert

Time 5m

Yield 15 serving(s)

Number Of Ingredients 5

2 (8 ounce) cartons philadelphia brand whipped cream cheese (16 ounces total)
1 (8 1/2 ounce) can cream of coconut (Coco Lopez)
1 cup shredded sweetened coconut
1/4 teaspoon butter flavoring
1/2 teaspoon rum extract

Steps:

  • Mix all together with a spoon & spread over cooled cake.
  • Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
  • Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.

Nutrition Facts : Calories 160.2, Fat 15, SaturatedFat 10.6, Cholesterol 33.3, Sodium 110.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.2, Protein 2.9

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING



Angela's Pineapple Coconut Cream Cheese Frosting image

Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 4

16 ounces softened cream cheese
1 cup powdered sugar
3 tablespoons pineapple juice
3 tablespoons cream coconut milk

Steps:

  • Blend all ingredients together in a food processor till light and fluffy.

COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING



Coconut Layer Cake W/ Cream Cheese Coconut Frosting image

Make and share this Coconut Layer Cake W/ Cream Cheese Coconut Frosting recipe from Food.com.

Provided by Beachbunnymom

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup butter (softened)
2 cups sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut
1/2 cup butter (softened)
8 ounces cream cheese (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
  • Sift together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
  • Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
  • In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
  • Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
  • To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

Nutrition Facts : Calories 392.7, Fat 18.8, SaturatedFat 12.1, Cholesterol 73.3, Sodium 239.3, Carbohydrate 53.4, Fiber 0.8, Sugar 40, Protein 3.9

CREAM CHEESE COCONUT ICING



Cream Cheese Coconut Icing image

This icing is perfect for red velvet cakes, chocolate cakes, carrot cakes and all sorts of choices in between. I like to make cupcakes for the kids and mound this on top. They don't complain either.

Provided by angie_pangie

Categories     Dessert

Time 10m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup marshmallows, melted
1 lb confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Steps:

  • Blend cream cheese and butter together in a mixing bowl until smooth.
  • Add marshmallows and confectioner's sugar and blend.
  • Fold in coconut and nuts.
  • Spread between layers and on top and sides of cooled cake or cupcakes.

Nutrition Facts : Calories 395.7, Fat 23.6, SaturatedFat 12, Cholesterol 41.1, Sodium 134.4, Carbohydrate 46.5, Fiber 1.2, Sugar 43.2, Protein 2.6

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