Coconut Cream Cheese Frosting 105 Recipes

FLUFFY COCONUT FROSTING

Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.

Provided by My Food and Family

Categories Home

Time 10m

Yield about 4 cups or 32 servings, about 2 Tbsp. each

Number Of Ingredients 6

Fluffy Coconut Frosting image

Steps:

Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
Add whipped topping and coconut; stir until well blended.
Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1/4 tsp. almond extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups BAKER'S ANGEL FLAKE Coconut

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING

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

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

Italian Cake with Coconut Cream Cheese Frosting image

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

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