Shelly's Recipe

COCONUT CREAM CHEESE FROSTING

Category: Frostings/Glazes/Fillings/Toppings

1 tablespoon butter
1 cup Baker's fine-grated coconut,* divided use
1/3 cup butter, softened
2 packages (3 ounces each) cream cheese
1 pound (4 cups) sifted confectioners' sugar
1 tablespoon milk (about)
1/2 teaspoon vanilla

Melt 1 tablespoon butter in saucepan. Add coconut and saute until golden brown, stirring constantly. Remove from heat.

Cream 1/3 cup butter; add cream cheese and blend. Add small amounts of sugar and milk alternately, beating after each addition. Add vanilla and 3/4 cup of the coconut.

Spread on cake. Sprinkle with remaining 1/4 cup coconut.

*If Fine-grated coconut isn't available, chop regular packaged coconut or whirl it in a blender.

Makes 2 3/4 cups, or enough frosting to cover tops and sides of two (8 or 9-inch) layers