Lemon And Coconut Rum Cream Cheese Frosting Food

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
• With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
• Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
• Slice, serve, enjoy!

COCONUT-CREAM CHEESE FROSTING

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.

COCONUT RUM CREAM CHEESE FROSTING

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.

CHOCOLATE RUM CREAM CHEESE FROSTING

Steps:

• In a large bowl, mix together all ingredients until smooth. Use to frost cool cupcakes or cake.

LEMON COCONUT BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
• Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
• Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.

LEMON AND COCONUT RUM CREAM CHEESE FROSTING

Steps:

• Cream butter and honey together in a large bowl.
• Then add milk gradually (you may not need to use the entire 1 1/2 tsps, it all depends on the consistency you want to achieve).
• Finally add the lemon extract and coconut rum and blend into frosting.
• Frost your cupcakes or cake.
• I found that the frosting thickened a bit once it settled. Also, I feel it tasted much better after I had chilled the cupcakes a bit.
• Enjoy.