Coconut Rum Cream Cheese Frosting

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READY IN: 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) cartons philadelphia brand whipped cream cheese (16 ounces total)
  • 1
    (8 1/2 ounce) can cream of coconut (Coco Lopez)
  • 1
    cup shredded sweetened coconut
  • 14
    teaspoon butter flavoring
  • 12
    teaspoon rum extract
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DIRECTIONS

  • Mix all together with a spoon & spread over cooled cake.
  • Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
  • 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.
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