COCONUT OIL-CREAM CHEESE FROSTING

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