Prep 5 mins
Cook 0 mins
Fill and frost a carrot cake with this! Or use as a dip for fruit!
- 16 ounces softened cream cheese
- 1 cup powdered sugar
- 3 tablespoons pineapple juice
- 3 tablespoons cream coconut milk
- Blend all ingredients together in a food processor till light and fluffy.
This frosting recipe was pretty terrible. It was so runny I had to add an additional 12 oz of cream cheese as well as double the powdered sugar. Even after those additions it still wasn't to a consistency that could be used as frosting. It also tasted nothing like coconut so I had to add coconut extract. I ended up scrapping it and using my tried and true cream cheese recipe, replacing the milk with pineapple juice, vanilla with coconut extract and pecans with toasted coconut. I wouldn't recommend this recipe for frosting. I decided it might be good as a fruit salad base so maybe I will use it for that....
I added about 1/2 c. fresh coconut to the mix for added texture and taste. It came out great! I made to top Grammie Bea's Double Raisin Cake. It was a great combination, and I know this frosting will be good on lots of other cakes in the future. Thanks for the post! Alexa
Made for Photo Tag Spring 08 This frosting did double-duty as frosting and dip.I used store-bought shortcake base and filled the indentation with frosting and served a bowl of strawberries beside.My family loved dipping the extra berries in the frosting and getting to eat the cake base at the end.