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Coconut cream cheese icing recipe

Coconut cream cheese icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

I wanted an icing for a coconut layer cake that stood up to a stronger flavour without overpowering it and without being too sweet. If decorating a layer cake, I recommend spreading melted apricot jam over the centre layer, along with some of this icing.

154 people made this

IngredientsServes: 20

  • 200g cream cheese, softened
  • 100g unsalted butter, softened
  • 500g icing sugar
  • 2 tablespoons double cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon coconut flavouring (optional)
  • 1 teaspoon vanilla extract
  • 50g desiccated coconut
  • 75g desiccated coconut, toasted (optional)

MethodPrep:15min ›Ready in:15min

  1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the icing sugar, about 200g at a time, alternating with the cream. Beat in the salt, coconut flavouring and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional icing sugar if necessary to thicken the icing, or more cream to thin. Stir in 50g coconut. If desired, spoon toasted coconut evenly over the frosted cake.

Coconut flavouring?

If you're not able to find it in your local shops, coconut flavouring is widely available online. One place you might try is

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

Recently viewed

Reviews & ratingsAverage global rating:(170)

Reviews in English (137)

This was dead easy and very tasty. I've never made a coconut cake before and this topping was yummy, albeit a bit too sweet.-26 Jul 2010

I had a few small coconut cupcakes to ice so I used 50g cream cheese and everything else in proprtion to that (i.e. divided by 4) except the icing sugar, which I used 80g. Came out really nice but it was a little soft so couldn't pipe it as originally intended.I also used creamed coconut (instead of cocnut flavouring), dissolved in a little home-made oat milk (instead of cream).-29 Oct 2011

Delicious. It was admittedly, a little sweet for me but not for my partner or other people who ate it.I couldn't get coconut extract in any of the supermarkets I went into, so I bought it online, where I also bought shredded coconut for the cake, and to use as decoration. Shredded coconut is moist and sweet, very different from the dry dessicated stuff. I strongly recommend it if you can get it.-15 Aug 2011

Sensational Nothing Bundt Cakes Cream Cheese Frosting Recipe

Nothing Bundt Cake is known for its delicious and fun Bundt cakes. They top their specialty Bundt cakes with a mouth-watering cream cheese frosting. Fortunately, there is a delicious Nothing Bundt cream cheese frosting recipe that you can make at home.

This recipe is easy to make and does not require any baking experience. Not only does this cream cheese frosting pair great with Bundt cakes, but it also goes great with any of your baked goods. You are sure to impress your friends and family with this easy and creamy frosting recipe.

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These are fantastic! I pulsed the pecans very fine, added some Craisins and some rough chopped walnuts. Couldn't be better.

These had a good flavor, but were too sweet for me. I wanted to use them as breakfast muffins, so as the recipe author suggested, I left off the icing. Even so, they were still extremely sweet and the only thing I could taste was coconut. I will make these again but I will double the carrot, leave out the coconut, and reduce the pineapple to just 1 can.

These turned out light and very good, BUT I changed a LOT of things. I made this on a whim, but didn't want to use canned pineapple juice, so I used 1 cup of buttermilk instead. I was also using pastry flour. I realized the mix was much too liquidy, so I added about 3/4 cup whole wheat white flower, which was good as I poured 3 of the original mix in to a few paper cupcake cups and they turned out short,flat and dense, while the rest of the batch, with extra flour, was great. I also added 1/2 cut unsweetened coconut, 1/2 cup cranberries and 1/2 cup tiny, white chocolate chips. I used pumpkin pie spice as it has all the necessary spices and also added freshly grated ginger to the cake mix. I made a cream cheese, espresso frosting last week, so I'll use that as I think it will actually pair well with the spices and walnuts. Oh, I also used 1 apple and two medium carrots for a total of just over 1 cup shredded.

I just made a batch of these for company coming tomorrow, and I only wish I had made a double batch. My husband, who is a carrot cake crazy person, said they were the best he's ever had. I opted on a regular cream cheese icing, as I had no white chocolate on hand, and did take another reviewer's suggestion of adding 1/4 tsp of ground ginger, and just a bit more cinnamon and nutmeg. I think it made a big difference. As others have stated, the texture of these muffins is incredible. Just perfect. Will be a staple in my house.

Most excellent, moist, tasty cupcakes. My white chocolate clumped when I added the cream cheese and butter, but I put the whole bowl back on a low double boiler and it got smooth again. This was really exceptional, but it was work.

I can't review the cupcakes but I made the icing and it's divine :)

Splendidly splendid! Perfectly perfect! Light, moist, tasty, nicely balanced. Absolutley loved them. Did cut down on the sugar a wee bit, but that's just personal preference. A keeper :)

These cupcakes are moist and delicious. The frosting is excellent with the lemon zest adding a wonderful flavor. This recipe is especially easy to make too!

These are moist and delicious, and fairly healthy! To increase the kid-appeal, I will puree the pineapple and grate the carrots more finely. I might also try equal amounts of carrots and pineapple to shift the flavour to carrots. Don't be afraid to add extra cinnamon and nutmeg. I made these for Easter dinner dessert for the kids and young at heart, and I'm happy to say that they went over very well. Enjoy!

It was good, and REALLY easy, but the pineapple was a stronger flavor than the carrot. Iɽ add another half cup of carrots, or try using a bit of a carrot puree or carrot juice. I also like my carrot cake to be a little bit spicier. HOWEVER, the texture was ideal and moist. For a different take on carrot cake, I highly recommend it. Also, I added a 1/4 teaspoon of ground ginger.

really tasty and worked out well as mini-cupcakes. the frosting is delicious although it made a lot. next time i will make a 2/3 batch of the frosting for mini-cupcakes .

shannondoug: I haven't made this recipe as a cupcake recipe yet, but I have made many cakes out of it. I have to say that I don't understand why you would leave out the pineapple. That is the secret to having it come out so moist.

I have to say, I love carrot cake, and I love making this recipe. I made it for work one day and everyone LOVEEEEDDDD it. I am still asked for the recipe a year later, and one of my co-workers made it 2 weeks in a row for family functions. The pineapple, the coconut, the icing. Everything in this recipe just makes for an unbelieveable cake! You have to at least try this once.

I reduced sugar by half and replaced 1/4c oil with unsweetened applesauce. While tasty, I feel like this is more of a muffin than a cupcake and it has too much going on, so if I made it again, Iɽ leave out the pineapple or the coconut. Not bad though.

i make these quite often, and everyone loves them, these cupcakes are requested often at my workplace, i've made them in miniture bundt pans and also drizzled icing , i also use regular cream cheese frosting

OH MY GOD!! I've always enjoyed sweets and liked cupcakes, but let me just say these are beyond compare! Even without the heavenly white chocolate cream cheese frosting (that you could literally sit and eat out of a bowl. but I didn't) they are tasty and moist muffins. We've made these now twice in the past month and both times they have disappeared so quickly. As I have some sensitivies to nuts, I didn't put in the pecans, but I'm sure they would be good with them in. My one recommendation is that unless you're eating them right away, wait a little prior to putting the frosting on because with the moist cake then the addition of the frosting, it can get a little mucky. Enjoy!

I have made this recipe since I first found it in 2003. These are so delicious that they don't need the frosting. I add a little more to them, like fresh cranberries or blueberries. Everyone who taste them ,asks me for the recipe , I love this recipe

They turned out very well. I little bit on the sweet side, Iɽ suggest cutting down a bit on the sugar in both the cupcake and the icing.

I made these as muffins, no frosting, and got several requests for the recipe. Very easy, so moist, and not too sweet.

Delicious but very rich. I halfed the sugar and they were great muffins or w/the icing more white chocolate and less pwderd sug. Mmmmm. Oh yeah don't drain to much of the pineapple juice.

I was disappointed after reading the review in the magazine. These were just ok. I agree with a previous reviewer, there are better recipes out there.

I thought this was easy and very good. We had half for breakfast and iced the remainder for dessert. must be served at room temperature for the best flavor.

How to make a low carb coconut cake

If you&rsquore looking for a delicious cake to satisfy a dessert craving that&rsquos a breeze to make, look no further!

You simply combine the dry ingredients, stir in the wet ingredients, mix in the grated squash and coconut chips, then scoop the batter into a greased dish and bake in the oven for 25 minutes. How easy is that?

This recipe will produce a very thick batter. Once everything is mixed together, you will probably need a rubber spatula to scoop all of it into the baking dish.

Coconut Cream Cheese Cookies

Coconut Cream Cheese Cookies are soft, rich and packed with coconut. These are such a delicious cookie, perfect for the coconut lover in your life!

Let me preface this post with the fact that I have been living quite the coconut moment lately. I don’t know if it’s the spring that makes me pull it out (dunno, makes no sense) or the fact that I am fully on Team Coconut (always and forever), but I have been living that coconut life lately. I made these Ridiculous Coconut Stuffed Brownies, these Treasure Cookies, and these Coconut Lime Cheesecake Bars all within the last month…which is quite a bold move when it comes to an ingredient that people either seem to love or hate. Like, I am automatically alienating about half of you from the recipe name alone. Probably not good business.

But I can’t help it, I love it.

AND I will tell you, if you aren’t onboard with coconut, these are probably not the cookies for you. And for anyone who asks if you can omit the coconut, well…I guess you can, but they will be an entirely different cookie, so proceed at your own risk.

But if you are still here with me, I assume you are also aboard the coconut train, which means you’re my people. Let’s make some cookies!

The dough is very, very simple. And, I will say this…if you aren’t a cream cheese person, it’s cool…you don’t actually TASTE the cream cheese in these. It just adds richness and helps with the soft texture.

You could even add some mini chocolate chips to these too…but I really like the simplicity of the buttery, rich flavor without chocolate in these. Gasp, I know.

Don’t over-bake these…the bottoms with get golden brown, and that’s when they’re done. They might even seem a little “tall” when you take them out of the oven, like they didn’t really spread…that’s ok. As they cool, they settle and all will be fine. Promise.

The crisp bottom, the soft top, the richness of the butter and coconut…total perfection.

1 tablespoon butter
1 cup very finely shredded coconut
1/3 cup butter, softened
2 packages (3 ounce size) cream cheese, at room temperature
1 pound sifted confectioners' sugar
1 tablespoon milk (or as needed for spreading consistency)
1/2 teaspoon vanilla

Melt the first measure of butter in a saucepan over medium heat. Add the coconut and cook, stirring constantly, until browned. Remove the pan from the heat and set aside.

In a mixing bowl, combine the remaining butter and cream cheese. Beat on medium speed with an electric mixture until smooth. With the mixer running, alternately add the confectioners sugar and milk in small amounts, beating well after each addition.

Add the vanilla and 3/4 cup of the browned coconut and mix by hand until blended.

Spread the frosting on the cake or cupcakes. Top with the remaining coconut.

Tips for Making Coconut Cream Cake

  • This is one of our more advanced recipes on our site but well worth the work! We have made this countless times and it will turn out great as long as you carefully follow the instructions and don’t skip steps.
  • This cake requires freezing OVERNIGHT so be sure to make it a DAY AHEAD of when you plan to serve it! This is a very moist cake and the freezing of the cake makes it so it will not crumble when it is frosted then next day. This step is very important if you want to keep your cake looking pretty.
  • I have had a few comments with people saying they had issues with sticking, so make sure to grease and flour! I always grease my pan, then line the bottom and sides with parchment paper (so it doesn’t slip) cut a round piece of parchment paper for the bottom and a long strip for the side of the pan. Then grease again over the parchment paper and lightly flour.
  • Some people have had issues with the cake overflowing in 2 pans, I’m not sure if this is an elevation issue or an over-beating issue with the batter, but if the batter seems to be filling your pans more than 3/4 full, consider using a 3rd pan or reserving some of the batter for some cupcakes.
  • One reader mentioned that she just made it in a traditional 9吉 inch pan without doing the layers and it turned out great. Another reader just did cupcakes and said that they turned out really good too! With either of these options you will need to adjust your baking times accordingly and really watch it close by doing toothpick tests. The cupcakes should cook much faster so start checking those sooner.

  1. Preheat oven to 180˚C (360F).
  2. Spray and line a loaf pan with baking paper.
  3. Place all ingredients in a bowl.
  4. Mix until combined.
  5. Spoon into loaf pan.
  6. Bake for 35 minutes or until golden brown.

Wendy suggests that you can brush your cake with a knob of butter and then sprinkle with coconut. You can also create a cream cheese icing and add in some passionfruit pulp.

The options are truly endless. There are lots of icing recipes on the web and you may even have your own. This cake is also perfectly delicious on its own.

How To Make Coconut Cake

For this Southern culinary favorite, you need the following ingredients for the cake:

  • 3 cups all-purpose flour
  • 6 tablespoons corn starch
  • 1 tablespoon baking powder
  • 1&frasl2 tsp salt
  • 3&frasl4 cup unsalted butter, at room temperature
  • 2 cups of sugar
  • 1&frasl4 cup vegetable oil
  • 1&frasl2 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1 cup of coconut milk
  • 5 egg whites
  • 1&frasl8 tsp cream of tartar
  • 1 cup shredded sweetened coconut

Before beginning, preheat your oven to 350 degrees and spray a 9×13 baking dish with Baker&rsquos Joy. (Baker&rsquos Joy is a mixture of cooking oil and flour that sprays easily and helps baked cakes to release from pans.)

The first step in the process is to sift together the dry ingredients. This helps to ensure that there won&rsquot be any clumps in the batter. So pull out your sifter and sift together flour, cornstarch, baking powder, and salt. Set the flour mixture to the side.

The second step is creaming together the butter, sugar, and vegetable oil until creamy (about 4-5 minutes). If you have a stand mixer, use it. Otherwise, it&rsquos fine to use a handheld mixer.

The third step combining the wet and dry ingredients. Start by adding sour cream, vanilla, coconut extract to the butter mixture and mix until combined.

Now, add the sifted dry ingredients and coconut milk to the butter mixture, starting with the dry ingredients. Alternate adding 1&frasl2 of each at a time. It&rsquos important not to skip this step. Alternating the ingredients helps to reduce the amount of mixing needed to make a smooth batter.

The longer that flour is mixed with liquid, the more structural gluten is developed. If you overmix, it will cause the cake to turn out dense.

Step four, beat the egg whites until soft peaks form. Beating the egg whites to this stage before adding to the cake mixture will help to create a lighter cake.

Fold the whipped egg white and coconut into the cake batter. Pour the batter into the prepared cake pan and bake for 30 &ndash 40 minutes. Keep an eye on the timer. Once the cake has baked for 20 minutes, rotate the pan to help ensure even baking.

Final step: Bake the cake until it starts to pull away from the edges and a toothpick that has been inserted into the cake comes out clean. (For newbie bakers, that means that there isn&rsquot any cake mix residue on the toothpick.)

The Fluffiest Coconut Cake with Cream Cheese Frosting

My friend Ryan O’Connell is a superstar in every sense. Not only does he have his own show on Netflix, he was featured this weekend in a New York Times article about artists as activists. (Coincidentally, the article was written by Mark Harris, a Lunch Therapy alumni, just like Ryan.)

Suffice it to say, I feel very lucky to call Ryan a friend. And knowing that his birthday was coming up, and that he’s part of our quarantine bubble (a very small group of friends that we still see), I asked if he had a menu in mind for his birthday dinner. He didn’t hesitate: “Oooh, can we have Martha’s Mac and Cheese?” (The best of all time, in case you didn’t know that.) “Oh, and maybe a salad with peaches? Peaches are season, right?” (They are.) “And can we do a coconut cake for dessert?” “You got it,” I replied.

I like how Ryan knows what he wants. And it’s fun to make a dinner for someone who’s so looking forward to the food you’re making.

Strategy-wise, I made the cakes the night before, wrapped them in plastic, and refrigerated them overnight. (It’s easier to ice a cooled cake.) The next morning, I put together the mac and cheese — with almost two pounds of cheese — and refrigerated it. Then, in the afternoon, I set about icing the cake.

I’ve learned a thing or two about icing a cake over the years. Firstly, as mentioned, I always let the cakes cool for as long as possible before icing them. The refrigerator is a good idea. In my naive, early days I tried icing still warm cakes and you can guess how well that went.

The other major discovery is how important it is to line your cake stand with torn pieces of parchment as you ice. Why? Because when you do the outside layer — which is the hardest part — you can yank away the falling mounds of glop and have a clean-looking cake stand and a perfectly iced cake at the end.

See how messy that looks? But once that parchment was yanked away, the cake looked almost professional. Well, if not almost professional, like it was made by an expert home cook.

That’s the thing about a cake like this: you do want it to look a little shaggy, so everyone can see the love you put into it. And the coconut, which was easy to sprinkle on to the top, but harder to get on the sides — I basically flung it and let the coconut go everywhere — hides most of your icing mistakes.

As you can see, the birthday boy was very happy indeed.

My only other tips are to make sure that your butter and eggs are at room temperature before you make the cake — it’ll make for a fluffier cake — and same when you’re making the cream cheese icing it’ll whip up more cleanly.


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