Coconut Cream Cheese Frosting

Coconut Cupcake
Coconut Cupcake

I like coconut, but it’s not my go-to dessert because of my love for chocolate, and how it has a tendency for people to either love it or hate it. But, I promise to use more coconut in the future, thanks to this amazing cream cheese coconut frosting.

Option One: Get yourself this pretty awesome cookbook: Williams Sonoma Dessert A Day (365 Recipes!) Go to the pages at the very back, just before the index. Find the Coconut Cream Cheese Frosting recipe. Yea!

Option Two: Figure it out on your own. It’s cream cheese, butter, sugar, vanilla, and toasted coconut. Sounds pretty easy, huh? If you don’t have the book, just wing it. Use the coconut in the frosting, and save some for the decoration on top as well.

So if it’s so easy, what’s my post about? Here are my tips:

  1. Toast the coconut on a baking sheet in a 350 degree oven. Stir often. Confession: I didn’t toast the coconut enough to make it really brown. Now I see that was my error. Learn from my mistakes and keep stirring and toasting until most pieces are golden brown.
  2. Try to put this frosting on everything you can.

This inspired me to try it on brownies, cookies, french toast, as a filling in crescent roll turnovers… so many delicious options. I can’t believe it took me this long to try a coconut cream cheese dessert, but I’m glad I’ve found it.

I promise I tried to toast the coconut!
I promise I tried to toast the coconut!

 

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