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Coconut Cake Frosting
Recipe Summary
Yield: Makes enough for 1 cake
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners’ sugar
1 vanilla bean, scraped
Gallery
Coconut Cake Frosting
Recipe Summary
Yield: Makes enough for 1 cake
Gallery
Coconut Cake Frosting
Coconut Cake Frosting
Coconut Cake Frosting
Recipe Summary
Yield: Makes enough for 1 cake
Recipe Summary
Yield: Makes enough for 1 cake
Yield: Makes enough for 1 cake
Makes enough for 1 cake
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese
- 1 teaspoon pure vanilla extract
- 5 cups confectioners’ sugar
- 1 vanilla bean, scraped
Directions
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners’ sugar. Continue beating until smooth and creamy, about 3 minutes.
Reviews (4)
Add Rating & Review
133 Ratings
5 star values:
28
4 star values:
25
3 star values:
41
2 star values:
34
1 star values:
5
Reviews (4)
Add Rating & Review
133 Ratings
5 star values:
28
4 star values:
25
3 star values:
41
2 star values:
34
1 star values:
5
Add Rating & Review
133 Ratings
5 star values:
28
4 star values:
25
3 star values:
41
2 star values:
34
1 star values:
5
133 Ratings
5 star values:
28
4 star values:
25
3 star values:
41
2 star values:
34
1 star values:
5
133 Ratings
5 star values:
28
4 star values:
25
3 star values:
41
2 star values:
34
1 star values:
5
- 5 star values:
- 28
- 4 star values:
- 25
- 3 star values:
- 41
- 2 star values:
- 34
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
05/05/2018
I have made this cake several times. I omit the coconut flavoring because I think it makes the cake taste metallic. Instead, I use coconut milk instead of heavy cream and I use 1/2 cup of coconut flour. The simple syrup on the layers really makes this cake taste amazing as it keeps the layers moist. I think this is a delicious cake. When I had my cake store, it was a best seller. I even shipped it across the country a couple of times.
Martha Stewart Member
Rating: Unrated
08/04/2008
Simple syrup is what that was.
Martha Stewart Member
Rating: Unrated
08/04/2008
It was Simple Syrup to keep the layers moist. MAde by heating equal amounts of sugar and water just until sugar dissolves.
Martha Stewart Member
Rating: Unrated
08/04/2008
This is not as was shown on the show. What is the liquid that was poured onto each layer before spreading with the frosting??
Martha Stewart Member
Rating: 5 stars
05/05/2018
I have made this cake several times. I omit the coconut flavoring because I think it makes the cake taste metallic. Instead, I use coconut milk instead of heavy cream and I use 1/2 cup of coconut flour. The simple syrup on the layers really makes this cake taste amazing as it keeps the layers moist. I think this is a delicious cake. When I had my cake store, it was a best seller. I even shipped it across the country a couple of times.
Rating: 5 stars
Rating: Unrated
08/04/2008
Simple syrup is what that was.
Rating: Unrated
It was Simple Syrup to keep the layers moist. MAde by heating equal amounts of sugar and water just until sugar dissolves.
This is not as was shown on the show. What is the liquid that was poured onto each layer before spreading with the frosting??
All Reviews for Coconut Cake Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Cake Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
