Fluffy Coconut Frosting
This is a wonderful frosting. Extremely easy and versatile. You can substitute any type of extract to match the cake you are making. I didn't mix the coconut into the frosting. I frosted the cake then sprinkled the coconut on top. I think it looks prettier that way.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup milk
- 1/2 cup powdered sugar
- 1/4 tsp. almond extract
- 4 oz. philadelphia cream cheese softened
- 8 oz. cool whip whipped topping thawed
- 2 cups baker's angel flake coconut
- Carbohydrate 22.400205021329 g
- Cholesterol 130.740000005072 mg
- Fat 40.7937900016676 g
- Fiber 0 g
- Protein 8.65725000163322 g
- Saturated Fat 22.9992330009498 g
- Serving Size 1 1 Recipe (189g)
- Sodium 388.25850002048 mg
- Sugar 22.400205021329 g
- Trans Fat 5.77327200019134 g
- Calories 485 calories
BEAT cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract. ADD whipped topping and coconut; stir until well blended. USE to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.
