Coconut Rum Cream Cheese Frosting |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 15 |
|
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. Ingredients:
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 |
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.
|
|