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Celebration of sweet springtime (continued)



A taste of the sweetness of springtime in this old-fashioned favorite.  Last week we shared the cake recipe.  Here is the icing recipe to complete this delicious treat.

 

Directions:

·       When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.

·       Make the glaze.

Glaze Ingredients:

·       ½ cup coconut milk

·       2 tablespoons powdered sugar

Directions:

·       To make the glaze, whisk together the powdered sugar & coconut milk in a small bowl.  Pierce each cake layer with a fork in several places & then spoon or brush the glaze over them before icing.

·       Make sure all the layers are completely cool before icing.

Icing Ingredients:

·       1-1/2 cups fresh or dried coconut, shredded and toasted

·       18 ounces cream cheese, at room temperature

·       18 tablespoons salted butter, at room temperature

·       3 tablespoons vanilla extract

·       7-1/2 cups powdered sugar

·       2-14 teaspoons salt

·       6 tablespoons coconut milk

·       5-1/3 cups sweetened flaked coconut


Directions:

·       Preheat oven to 350 degrees. 

·       Spread the fresh or dried coconut on a metal baking sheet & toast for about 5 to 7 minutes or until it is brown.  Remove from oven & reserve.

·       In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, & vanilla extract & beat the mixture on medium speed for about 5 minutes, until it is light & fluffy.

·       In a large mixing bowl, combine the powdered sugar & salt, & add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition.  Turn the mixer to the lowest speed & add the coconut milk & stir in the sweetened flaked coconut.

·       Arrange the cooled layers, one by one on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, then top with the toasted coconut.

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