Coconut Icing For Coconut Cake

1. 1

   1. Preheat the oven to 350u00b0F.

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   2. Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.

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   3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.

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   4. In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.

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   5. Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.