Coconut-Cream Cheese Frosting

AMAZING RECIPE! Since I didn't have any coconut flavoring, I used some extra shredded coconut. Absolutely delicious! I use this on many cakes - carrot, white, yellow, coconut cake, coconut pound cake - everybody loves it! If you are looking for an all around good frosting that can be used on many cakes, this is the one! It is FABULOUS! You must try it.

Forget the store-bought frostings! This is so easy to make and soooo yummy! I didn't have any coconut extract, but I did use coconut cream instead of heavy cream. Absolutely wonderful. Thank you for sharing!

I was charged with making a birthday cake for my sister-in-law this year for her 23rd. I've always been desperate to win over my in-laws, and this DID IT! The frosting was phenomenal! My husband's many siblings loved it, so much so that when I turned around to let the dog out they dove into the bowl and ate all of the extra in 3 minutes. If you ever need to impress, this is the frosting to try.

Incredibily good! I made this to go on my daughter's 12 year birthday cake and all of the girls at the party went nuts on the icing and even ate the leftovers! I didn't add the coconut or the coconut flavouring (since I made the mistake of asking the girls' opinion on coconut) and upped the vanilla extract to 1-1/2 tsp. and it was still fantastic. One thing, this makes enough frosting for two cakes and still have leftovers for cupcakes. If making 1 cake, half the recipe...there will be plenty for a layer and the exterior.

Perfect taste but doesn't hold it's shape well enough to pipe onto cupcakes.

When I started this recipe I thought I had coconut. I fallowed this recipe except for the flavoring and coconut I tested it with Blackwalnut and Almond extract both were good . I went with the Blackwalnut. I felt 6 instead of 60+ licked the bowl and beaters clean. My husbands favotite carrot cake was a huge success. FYI, don't rush out for coconut flavoring.

I tried this recipe before anyone else reviewed it, and I'm glad I took the risk! This frosting was absolutely delicious! The coconut flavor was not overwhelming, but it was definitely there. I used it to frost a guava-pineapple cake, and it didn't take away from the fruity flavors. I also tasted the frosting at every step of the recipe. Without the coconut or vanilla, it makes a great cream cheese base frosting, and with vanilla alone it's a very tasty vanilla frosting. The consistency is also great (I ended up adding about double the amount of cream) and it is just like store-bought frosting...but better! My family and neighbors loved it. I will definitely be using this recipe, or at least part of it, again! Thank you!

My husband and I really like this! I added about a teaspoon of rum in place of the coconut and vanilla extracts and added only enough milk (in place of the cream) to make it the desired consistency. I agree with others who feel it was not too sweet. Definitely a keeper and thank you so much!

Amazing! I've made this a few different times for cakes, cupcakes and a carrot cake. It's delicious and is always a huge hit! I've done several variations on it as well with and without the coconut and it's always good. When I include the coconut I usually double or triple the amount of flaked coconut.

I don't understand all the high reviews, unless all these people like sickeningly sweet, runny frosting. I doubled the cream cheese and left out the cream. Then I put it in the fridge to see if it would thicken more. I think there should be more extract and less powdered sugar- it's overpowering.

This recipe is amazing. The frosting adds just the right amount of sweetness to a carrot cake. I did not add coconut flavoring, but the shredded and toasted coconut gave it enough of a kick. This recipe made enough for me to frost a layer cake, with about a cup left over.

toast coconut in oven @350 deg and sprinkle on top

This recipe is GREAT! My husband wanted a cream cheese and coconut frosting for his birthday cake, which I had never made before, and this one received two big thumbs up! I read through several of the reviews because I knew I would change a few things. 1. I halved the recipe for my 18 cupcakes. 2. I used vanilla extract instead of coconut extract. 3. I also used whole milk, and slowly added it after the confectioner's sugar to get the consistency I wanted. 4. I used unsweetened coconut, and added 1 tablespoon of agave nectar. It turned out great! I'll be using this recipe again!

This is the most delicious frosting I've ever tasted! I've never made frosting before so I was surprised how easy it is! I used this frosting on a chocolate cake which brought two of my favorite flavors together. Next time I don't think I will add as much coconut flavor because it did taste a little too artificial to me at first. However the next day it tasted better to me so I think it needed time for everything to blend together. I added more toasted coconut to the outside of the cake which looked nice and gave a nice texture and really added to the flavor. I really love this frosting!

I left out the coconut; I just wanted the vanilla frosting. It turned out great! It also goes very well with fresh strawberries.

This frosting was really good. I used it on top of the Hawaiian Wedding Cake recipe from this site and it was a hit. I would definitely suggest adding the toasted coconut on top - it seems like a small touch but it really makes a difference in the level of coconut flavor that comes through.

After trying it once, I made a few modifications to suit my own tastes. I prefer a less sweet frosting so I added a half bar more of cream cheese and a little less sugar (I eyed it and just put enough to get the consistency I was looking for to pipe them onto my cupcakes. But overall a good recipe. Everyone who I have given it to liked it. I just like mine less sweet and with a little more tanginess (hence the small changes).

I'm glad I was committed to frosting my cake with this...otherwise the kids and I would have grabbed spoons and just dived into the bowl!!!

LOVE! I needed a simple cream cheese frosting for a red velvet cake but they are all so thick. The heavy cream thins it out just enough to make it so smooth. I just left out all the coconut ingredients and it made for the best plain cream cheese frosting!!!

Yummy! I used 1 tsp. coconut rum & 1 tsp vanilla.

This frosting would have been great if not for the salt! Take this out and would have been much better.

Awesome. The only thing I would change is when I added the 1/2 cup of coconut to the frosting it didn't seem like enough (but then again I really love coconut)so I put in 2 whole cups of it. I kept everything else the same, and it was enough to put a nice thick layer on a 9x13 chocolate cake & still had a few spoonfuls left so I could lick the bowl :) I would use this frosting on any cake!

This recipe is fantastic. Like many mentioned, I used a little less sugar. Instead of using heavy cream, I substituted the same amount of cream of coconut. I'll be completely honest - this frosting whipped up to a consistency that is very similar to that of store bought frosting. It's amazing. You could use some milk and another flavor - goodness - the millions of opportunities with this icing. This will now be my go-to recipe. It's fantastic.

I put the frosting in the refrigerator for an hour after making it. That made it stiffer and the perfect consistency for my cupcakes and cakes.

WOW- this tastes awesome- my kids, who don't like coconut loved it! They couldn't believe it had coconut... but they kept right on eating it. Complements any cake. Thank you!

My husband licked the bowl and commented any cake I make for him he wants this frosting on it. I did use the coconut flavor & it was perfect. I used it frost the coconut cake mix cake on this website-so did not add shred coconut. Great reviews from co-workers!

Delicious! I used whole milk instead of cream. I just couldn't buy a container of creamer for only 2 tablespoons. Consistency was excellent. I think the salt really brings out the flavors.

Easy to make and tasty. I doubled the batch to cover 36 cupcakes, because the serving size was for 20, and I had way too much frosting left after generously frosting 36 cupcakes.

I made this but didn't add the coconut extract because I didn't have any and it was still delicioius! I just sprinkled extra coconut on top and throughout!

This recipe was pretty good. I halved it to use on top of lemon cupcakes, and it was just right, not too sweet. I found I had to add a bit more sugar to get it thick enough to pipe onto a cupcake... so I would say in a half batch I used about 2 1/2 cups. I also omitted the salt (as I think the bagged shredded coconut is salty enough) and substituted the heavy cream for just plain milk because it's what I had and I didn't want to buy a whole container of heavy cream just to use two tbs.

went over very well with my family. I do not like very sweet frostings, so this one was perfect! Left out the coconut and used on a spice cake. Delicious!

Yummy! Just what I needed for my pumpkin spice cake. Perfect mixture of sweetness and coconut.

The coconut flavor is very subtle, which I did not mind.

I was craving coconut, so decided to use this recipe to top my vanilla cupcakes. Loved it - don't skip the toasted coconut - it kicks these up a notch ( and smelled so good cooking).

This is the best coconut-cream cheese frosting EVER!!! I didn't have any coconut flavoring, so I added more shredded coconut instead and it was fantastic!

I made this last night to go on a coconut cake that I made and the frosting is really wonderful. The next time I will add a little more powdered sugar to make it a tad thicker (like suggested). Great recipe Lilster.

Coconut heaven! Licked the beaters, then the spatula. I was very glad I was home alone (didn't have to share). Can't wait to taste it on the chocolate cake tonight. That I WILL share!

GREAT!

Great recipe i love coconut, and this is good on any cake in my opinion loved it

I made this icing to go on my mother-in-laws bday cake and it was great. Her and her husband loved the icing.

This was great, but I halved the amount of powdered sugar. I also didn't need any cream to have the correct consistency with the absence of the sugar. I like being able to taste the cream cheese, and since I added all of the optional sweetened coconut, it was plenty sweet. I used this inside of a lemon sponge cake to make a jelly roll, and it was delicious.

This is an excellent recipe...everyone loved this cake and frosting...The only thing I changed was to put the coconut only on top of the frosting untoasted. I used milk instead of cream and no salt. I also spread the frosting on the center of the cake and spread a thin layer of my homemade strawberry jam on top of the frosting.

The flavor is awesome, but even after upping the powdered sugar to 7 cups, it was still too thin...it just ran right off the sides of my 8" 2-layer cake (which had been refrigerated for 24 hours). Hmmm...I love the flavor, so Im going to experiment with this recipe to see if I can get a thicker, spreadable consistency. It would be great for a 13 x 9" cake left in the pan, though, as it would be contained in the pan.

My first try at this frosting so I followed it exactly as written. I did find it a bit sweet so I ended up adding another 1/2 cup of cream cheese. The flavor was good, but I was a little disappointed with the consistency. I really wanted to give my cupcakes some nice swirls but it is just too runny for that.

Excellent frosting. The toasted coconut adds a lot to the cake overall.

I used this recipe and the suggestion of the apricot layer to frost a white layer sheet cake for my Son's 4th birthday. It was a huge hit with both the kids and the adults. It was easy and appealing to the kids, while still being something sophisticated and different from the normal kid's party fare for the adults. The coconut frosting was the perfect backdrop to the bundt train cake I put on top to boot. The only downside is that the apricot layer made the drive to the party location a rather tricky process. Looking back, some advance planning including a completely cooled cake and some well placed toothpicks were in order!

I left the coconut extract out because I think the flavor of an imitation extract would have detracted from the natural flavors of the other ingredients. Using a stand mixer with the butter at room temperature and the cream cheese still slightly cool made a thick, smooth, spreadable frosting. Frosted "Banana Cake II" from this site. Both recipes are VERY easy.

This recipe is excellent - as is. I wouldn't change a thing. I used it on a white cake and it was delicious. It was so good that I ended up making two cakes in a three-day span. I didn't think the coconut extract was overpowering at all - it was the perfect ratio. Definitely toast the coconut if you have time because it gives the frosting a nice flavor. I can't wait to make this again.

WOW amazing love this best ever

easy to make - didn't have any cocunut flavoring so I just used about 2 cups of coconut (did not do any toasted). Very tasty. And oddly not too sweet.

This is the best cream cheese frosting I have ever made. I hate to review when I've made changes but they were minimal and due to necessity since it's what I had on hand. I used about 1.5 T milk (not cream) and a tad more confectioner's sugar to get the right consistency. No coconut flavoring so 1.5 tsp. vanilla. No salt (had salted butter). I used it on a 9x13 cake and I thought the amount was perfect. I also toasted my coconut till brown and thought it really added to the taste. It was wonderful!

didnt have cream or coconut essence so used coconut cream it was delish

Excellent recipe and very easy to make. Not overly coconut tasting for those who are not fans of coconut....will definitely be making again!

Delicious! Absolutely the best cake I have ever made. 3 cups of powdered sugar was enough sweetness for me.

Used this on the pineapple cake I recipe here (with a can of drained mandarin orange segments) on this site. Didn't have the coconut flavor but I did add some orange zest. Delicious.

Yum

this was just great. i used it on a carrot cake and it really added to it without overpowering the flavors of the cake. it was so good, though, that it would probably be delicious on anything!

Absolutely delicious! Just can't think about the calories!

Great recipe! I followed the directions, except used fat free half and half because I didn't have any cream. I piped the frosting onto carrot cake cupcakes. Everyone LOVED them!

Very good with coconut cake IV from this site

Decadent! I used this to frost Hummingbirg Cake I from this site. It was a bundt cake, so I cut the icing recipe in half but probably used a total of 4 tbsp. half & half instead of the heavy cream to get more of a drizzling consistency. This frosting is DELICIOUS. Try it you will love it!

i made this without all the coconut stuff as a cream cheese frosting for a red velvet cake. i did not like the consistency [i ended up using 4.5 cups of sugar but i stopped there because i felt i was losing too much of the cheese taste]; i would give that a 2. but the flavor is excellent, i would give that a 5. overall a good recipe.

Delicious! I omited the coconut.

I don't make homemade frostings very often but this one was easy and delicious. I added chopped, toasted pecans to match my cake. (I used it on a Sweet Potato cake.) Very sweet, next time I'll use less powdered sugar. This recipe makes a lot, no need to double for 3 layer cakes.

Made it exactly as the recipe stated and I could have eaten it by the spoonfuls. Made the carrot cake awesome and would rock on chocolate cake, yum!!

Kidlet says this is the best frosting I have ever made. It's very sweet, a little thin (but easy enough to adjust), and the coconut extract/flavoring does WONDERS for this recipe. Don't change a thing.

the best

Absolutely divine. I had unsweetened coconut on hand an it was enough sweet for me (but I like things on the less sweet side). I'm sure sweetened coconut is delicious too. Used on some pineapple cupcakes. It will be used on much more in the future. Bravo!

I like others did not have any coconut flavoring. I was mixing it up anyway for a yellow cake and when I tasted it, I thought it would be very good with chocolate. I added 6 heaping teaspoons of baking cocoa and wow, it was amazing. It tasted like chocolate cheesecake frosting...yum yum!

I just made this frosting with a pound cake - absolutely delicious! I love the combination of cream cheese and coconut. I will definately use this frosting again and again! Thanks so much for sharing your wonderful recipe.

SO SO GOOD! This frosting is perfect exactly the way the recipe is written. I did not change anything, and had no problem with the consistency; I'm wondering if the writers of the reviews indicating it was runny had allowed the butter and cream cheese to get too soft before creaming them together. I used this on white cupcakes (from the Cake Doctor cookbook), and they were just amazing. Thank you for sharing, this one's a keeper!

I usually don't give 5 stars to recipes because there is almost always something that ends up needing to be adjusted based on previous reviews but this recipe is PERFECT. The only change I mad was halve the recipe since one reviewer said that would be enough for a cake with filling and she was right! I put it on the Heavenly White Cake and added some fresh raspberries to the filling and it was amazing!!

This is the best frosting I've ever had. My husband says he hates coconut but he liked this frosting because it wasn't too strong. I'm not sure what other reviewers did to make it runny. I am not a master chef. I can barely make box brownies. But my frosting was really thick like the stuff from the store. I made sure my cream cheese was not too soft. And my butter wasn't melted. Maybe that was the trick. Whatever it was, I hope it turns out as wonderful next time!

This was really just perfect for my Coconut Cake!!! Thank you for making my cake that much better!!

I used this on a white layer cake for a baby shower, dying the coconut with red food coloring beforehand (turning it pink in honor of the baby girl). I took the advice to use apricot preserves between the layers and it was a BIG hit! Thanks!

Linda said "I dont understand the high reviews, unless you like sickingly sweet, runny icing..". Then the very next sentence she said she doubled the cream cheese and left out the cream". Ummmm, please don't rate the recipe poorly if you CHANGED the recipe-pretty ridiculous on your part. This icing is great. Just adjust at the end with cream or powdered sugar to make it thinnrt or thicker.

The great thing about this frosting recipe is you don't have to have every ingredient to make it as long as you have the basics. I made this without the coconut flavoring and the salt. Also I only used two cups of confectioners sugar since I don't happen to like a real sweet frosting. I made Sams Carrot Cake from this site (My favorite) and it is delish with this frosting!!!

This recipe is delicious and a great alternative to surprise your invitees. (I love coconut) When i prepared it I made some changes, adding two tbsp coconut milk. But the coconut milk made it runny. To fix it I added two tbsp. more o cream cheese. I put it in the fridge for 30 minutes and it got the consistency desired. It was very yummy.

I'll never buy another container of frosting. EVERYONE who tastes it (on my lemon cake) raves about it and requests it, in advance, for all future gatherings. I usually substitute milk for cream and I use 1-1/2 cups of coconut instead of buying additional toasted coconut. One batch is more than enough to frost a 9x13 double layer cake. And I've never had a problem with the consistency or with it sticking to the sides the way it should.

Very easy to make and tastes good. The consistency was nice and thick even with only 1 cup of powdered sugar. But I had to add more to make it sweeter and ended up at about 2.5 cups (after adding the cream). Whether you mix the coconut in or not, sprinkling some on top looks better.

I made this frosting to go with Sam's Famous Carrot Cake. I will absolutely use it with other recipes in the future because it is SO good. It was not overly sweet and the coconut was perfectly subtle. I ended up using about 3.5 cups confectioners sugar (because that was all I had), whole milk and used half the amount of coconut flavoring because I was afraid it might be too fake-coconut tasting. It turned out even better than I hoped. I was also hoping there would be enough left after icing my carrot cake to eat some at the end--there was. :) Great, great recipe, a definite keeper.

Used this recipe for my son's fiance's birthday dinner. She loves coconut and so does my very ill father so it made a great choice but I did not expect them to love it SOOOOOOOOOooooo much. It was a really bid hit and will go in with my favorites. Really good and simple to make. I had no coconut flavoring but it was great with just vanilla anyway!

Great frosting! I used about a cup extra sugar. I like it thicker and sweeter. Otherwise I followed recipe exactly.

Everyone at Easter dinner loved this frosting. I used it with pineapple cake, making it a pina colada like cupcake. DELICIOUS and great consistency. Really good recipe - thanks!!!

This was excellent!! A five star!! Not too sweet; perfect!

I made this recipe for my family and they LOVED it. It is not to sweet. I did not add the coconut flavoring but it came out PERFECT. I would give this recipe 10 stars if I could

A tasty frosting that has just the right amount of sweetness. Next time, I'd leave out the salt. The optional toasted coconut on top makes an ordinary recipe look special.

No

I will definitely make this frosting again. It's easy to make and has a great taste. I didn't have heavy cream so I tried the coconut cream as suggested by others. I did have to add extra powdered sugar to make it firmer, so next time I will reduce the coconut cream.

This is good as is, but we added a few tablespoons of cocoa powder to it and it was next level!

This is a great easy frosting. I made it with a Devils Food cake and everyone raved about the frosting.

Delicious! Used it on a Coconut Cake that I had my for my grandson's birthday. The cake's frosting called for a cooked white frosting and I used this one instead. It made the cake richer tasting, and everyone really enjoyed it.

Not bad... too sweet but nice consistency. I tasted it while I was making it and I could tell it was getting too sweet so I only added 3 cups of confectioners sugar and it was still quite sweet. Also barely made enough to frost a three layer cake. I probably would not make again.

Great to leave out coconut options, add 1 more table spoon cream use to frost cinnamon rolls! I also didn't add salt.

This has a good taste but too sweet in my opinion.. chose to find a different recipe and went with that instead. May have been better if I had reduced the amount of confectioners sugar.

Superb !!!!

What a great recipe! Several co-workers raved about it so I passed it along to them. Thanks for sharing.

Great starting point. I usually leave out the coconut and add much more powdered sugar to make the frosting thicker.

This frosting tasted good but was too runny so I added shredded coconut on top to help it stay in place.