Coconut Cream Cheese Frosting

This frosting is AMAZING atop my Jumbo Coconut Cupcakes! I have also used it on other cakes, including Carrot Cake, and it's superb! Makes enough frosting for 8 jumbo cupcakes or one small cake.

• Ready In: 15 mins
• Serves: 8
• Yields: 4 1/2 cups

Ingredients

• 12  ounces cream cheese, softened (one and one-half 8-ounce packages)
• 5  tablespoons unsalted butter, softened
• 2 1⁄2 teaspoons pure vanilla extract
• 3  tablespoons heavy cream
• 1⁄8 teaspoon  freshly grated nutmeg
• 5 1⁄2 cups  unsifted confectioners' sugar (hs note ( I used more)
• 3⁄4 cup  lightly packed sweetened flaked coconut
• 1 1⁄2 cups sweetened flaked coconut (to top the frosted cupcakes or cake)

Directions

1. Using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined.
2. Blend in the vanilla extract, heavy cream, and nutmeg.
3. On low speed, add the confectioners' sugar in three addition, beating until thoroughly combined before adding the next batch.
4. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the frosting even textured.
5. if you are preparing the frosting in advance, press a sheet of food-safe plastic wrap over the surface of the frosting and set aside.
6. Use the frosting within 30 minutes of mixing.
7. All baked goods topped with cream cheese frosting should be kept refrigerated after the frosting has set.
8. Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes/cakes, making a thick 2-inch cap on top.
9. Sprinkle the frosted surfaces of the cupcakes/cakes with the coconut.
10. Refrigerate any cupcakes/cakes not served within 2 hours.