Thursday, July 29, 2010

Toasted Coconut Cream Cheese Frosting {Recipe}

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IMG_4600Last year I posted a carrot cake recipe that was great. Today, I’m sharing one that takes that recipe and completely kicks it up a notch.

A-mazing. As in lick the bowl with the frosting clean {and don’t think that I didn’t do that…because I did}.

I’m just telling it like it is.

The cake recipe hasn’t changed any, it’s the frosting that’ll do you in…which means you should make the carrot cake recipe that I posted earlier, skip the glaze and the cream cheese icing from that recipe and just make a VAT of this lovely frosting.

Feel free to print off a 4x6 recipe card for the Carrot Cake with Toasted Coconut Cream Cheese Frosting and add it to your ‘try this sooner rather than later’ stash. You can thank me later {after you’ve gained a good 10 pounds}. I’m only sharing it because I love you all so very much…and don’t want to gain weight alone.

Carrot Cake Recipe

Ingredients:

~ 2 cups flour (I use whole wheat)

~ 2 tsp. baking soda

~ 1/2 tsp. salt

~ 2 tsp cinnamon

~ 3 eggs

~ 2 cups sugar

~ 3/4 cup oil

~ 3/4 buttermilk

~ 2 tsp. vanilla extract

~ 2 cups grated carrot

~ 8 oz. can crushed pineapple, drained

~ 4 oz. flaked coconut

~ 1 cup chopped pecans

Directions:

1. Mix flour, baking soda, salt and cinnamon together.

2. Beat eggs, sugar, oil, buttermilk and vanilla together until smooth. Add in flour mixture, beating until blended.

3. Stir in carrot, pineapple, coconut and pecans.

4. Pour batter into three 9 inch round pans {greased and lined with wax paper}.

5. Bake at 350 for 30 minutes or til toothpick comes out clean.

6. Cool cakes in pan for 10-15 minutes and then remove from pans.

7. Make frosting recipe below.

 

Toasted Coconut Cream Cheese Frosting

Ingredients:

~ 1 8 oz. package of cream cheese, softened

~ 1/2 cup butter, softened

~ 1 box confectioners sugar

~ 4 oz. shredded coconut, toasted

~ 1 cup pecans, chopped

~ 1 tsp vanilla

Directions:

1. If coconut has not been toasted, spread it on a cookie sheet and broil for a few minutes, making sure to mix it while broiling. Set aside.

2. Beat cream cheese and butter together until smooth and creamy

3. Gradually beat in confectioners sugar at a low speed until light and fluffy.

4. Mix in vanilla and about 3 oz.  of the toasted coconut.

5. Frost cake and garnish with extra toasted coconut.

6. Start planning an exercise routine.

 

This post may contain affiliate links. Click here to read my disclosure policy.

5 comments:

  1. If you keep posting stuff like that, I'm gonna have to stop reading your blog :) Seriously. Just looking at that hiked my blood sugar over 200. *drool* Thanks! - Kim

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  2. Oh yummmmmm..... A pairing of two wonderful things. Watch out, waistband. We've gotta give this a try!! :D

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  3. Ooooo...this looks so good! If my gestational diabetes ever completely resolves, I'll have to make this. Until then, this is almost torture!

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  4. My mouth is watering over here!!!

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  5. Ooooo...this looks so good! If my gestational diabetes ever completely resolves, I'll have to make this. Until then, this is almost torture!

    ReplyDelete

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