Coconut Rum Cream Cheese Frosting

In honor of my new favorite cake, NurseDi's Mango Cake, Mango Cake, I made a spoon-licking-good frosting that packs a great flavor but won't overpower that wonderful cake.

• Ready In: 5 mins
• Serves: 15

Ingredients

• 2 (8 ounce) cartons  philadelphia brand  whipped cream cheese (16 ounces total)
• 1 (8 1/2ounce) can cream of coconut (Coco Lopez)
• 1  cup  shredded sweetened coconut
• 1⁄4 teaspoon  butter flavoring
• 1⁄2 teaspoon  rum extract

Directions

1. Mix all together with a spoon & spread over cooled cake.
2. Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
3. Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.