Saturday, March 3, 2012

COCONUT OIL-CREAM CHEESE FROSTING

coc carrot cake (11) This frosting is full of coconut flavor without tasting artificial.  It’s a perfect complement to cakes or cupcakes that contain coconut, carrots, sweet potatoes or pumpkin, but it would also be great on vanilla, yellow or even chocolate cake or cupcakes.

Coconut Oil-Cream Cheese Frosting
Rating:  9.5 out of 10
INGREDIENTS:
1/4 cup unrefined coconut oil, room temperature
8 oz. Neufchatel cheese, softened
1-1/4 cups confectioner’s sugar
1 tsp. vanilla powder or pure vanilla extract
1-1/2 tsp. coconut-flavored rum (optional but very good)

In bowl of stand mixer fitted with the paddle attachment, beat coconut oil till to smooth it out.  Add cheese and beat till well combined and smooth.  On low speed, gradually mix in sugar till well combined and smooth.  Increase speed gradually to high and beat till fluffy.  Stir in flavorings.  (If necessary, add up to 1/2 cup more sugar for a stiffer frosting.)
Yield:  enough frosting to thinly cover a 3-layer cake

3 comments:

KimmPossible said...

Well this came out superdelicious! I ran out of butter for my cream cheese frosting so tried this frosting and WOW! The subtle coconut flavor is amazing. Using it for a made from scratch carrot cake (so good with the pineapple too). Thanks for posting ~

KimmPossible said...

Well this came out superdelicious! Great subtle coconut flavor; using it on a made from scratch carrot cake. Ran out of butter for my traditional cream cheese frosting and found this recipe. So yummy! I'll use this instead from now on. Thanks for posting!

Judy said...

Hi Kimm, Glad it worked for you, and thanks for posting.