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Coconut Cream Cheese Frosting12 oz. Chef Dave Martin |
| • | 1 tbsp. The Perfect Purée Coconut Puree, thawed |
| • | 1/2 cup butter |
| • | 8 oz. cream cheese, softened |
| • | 1 lb. confectioners’ sugar, softened |
| • | 2 tsp. vanilla extract |
| • | 2 tsp. kosher salt |
| • | 1 cup toasted sweetened coconut |
| Method: | |
| 1. | Combine butter, cream cheese and Coconut Puree and beat until well blended. |
| 2. | Add sugar gradually along with vanilla and salt, beating vigorously. |
| 3. | If too thick, add a small amount of milk to thin, to spreading consistency and then after frosting the cakes sprinkle them with the toasted coconut. |
