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This recipe for coconut cream cheese frosting was found in our Vintage Ohio Art Floral Metal recipe box.
We found it right next to the recipe for Rave Reviews Coconut Cake, and they are both from the same person, Becky Brewer.
While the coconut in this recipe is browned with margarine, this is not really a cooked icing, so it’s an easy no fuss to make recipe once you brown the coconut.
Here is the front of the recipe card:
One of the directions in the recipe surprised me – spread the coconut on a paper towel to cool it down? That sounds very messy!
So, I “adpated” this recipe to suggest spreading the coconut out to cool on a cutting board or parchment paper lined pan instead of the paper towel. Maybe a paper towel would work, but I still think it would be messy and you risk the paper towel tearing and all your coconut falling to the ground.
The ingredients for the coconut cream cheese frosting are pretty basic:
- Coconut
- Cream Cheese
- Margarine {Butter would also work}
- Milk
- Powdered Sugar {I call it powdered sugar because let’s face it: confectioner’s sugar is too hard to remember how to spell sometimes!}
- Vanilla extract
I couldn’t find much about the history of this cake, or Becky Brewer for that matter, but the original cake recipe uses boxed cake mixes, making it a pretty easy thing to make!
Here is the back of the recipe card with directions:
You will probably want to use a mixer or hand beater for making this frosting, and be sure while mixing in the powdered sugar you only add a little at a time. Powdered sugar flying all over the kitchen can be a real mess to clean up!
Below you’ll find the frosting recipe, and I’m sure this would be good on any kind of cake – whether a coconut cake or chocolate cake or even regular yellow cake.
Coconut Cream Cheese Frosting
Ingredients
- 4 tablespoons margarine
- 2 cup coconut
- 1 package of cream cheese {8 oz}
- 2 teaspoons milk
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla
Instructions
- Melt 2 tablespoons of margarine in pan and add in coconut, stirring constantly over low heat until golden brown.
- Spread out coconut on parchment lined baking sheet or silicon cooking mat to cool.
- Cream together 2 tablespoons of margarine and cream cheese.
- Add milk and beat in sugar gradually.
- Blend in vanilla.
- Stir in 1 3/4 cup coconut.
- Spread icing on cake layers.
- Sprinkle remaining coconut on top of cake.
Nutrition
I hope you enjoy this recipe for coconut cream cheese frosting and of course if you try it I would love to hear your thoughts in the comments section below!