Coconut Whipped Frosting Recipes

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.

Steps:

• 1. Heat oven - make and bake according to package or recipe directions. (I used a lemon cake mix.) You can use your favorite cake mix or recipe. Bake and set aside to cool completely.
• 2. Use a spatula to empty Cool Whip (only use this kind, if possible) into a large bowl. Add the lemon juice (or flavoring to match the cake recipe you are using). Now add the coconut. Mix and fold to get well blended.
• 3. Spread a thick layer on this mixture on the bottom layer on your cake plate; place second layer on top of the filling.
• 4. Empty the can of whipped frosting to the remaining Cool Whip mixture. Mix up well to blend. If you want to add more coconut do so now; but only about 1/2 cup.
• 5. Spread this mixture on the sides of the cake, filling in any gaps between the layers. Be generous on the sides. Spread remainder of the frosting on the top. When finished, cover with a dome lid and refrigerate. For holiday's you can sprinkle colored sugar... enjoy.