Coconut Cream Cheese Icing

Yield

• Enough for the outside and inside of a three-layer 8” cake with 0.75” layers, or a two-layer 8” cake with 1.25”-1.5” layers.

Ingredients

• 1 cup (16 Tbsp; 226 g) unsalted butter, softened to room temperature
• 8 oz (226 g) full-fat brick cream cheese, softened to room temperature
• 5 cups (600 g) confectioners’ sugar
• 2 tbsp (30 ml) canned coconut milk
• 1/2 tsp pure vanilla extract
• 1/2 tsp coconut extract
• 1/8 tsp salt
• 2 cups (240 g) sweetened shredded coconut

Steps

1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
2. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Source

https://sallysbakingaddiction.com/coconut-cake/