Coconut Cream Cheese Frosting

12 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


  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