Sweetness of springtime


Celebration of sweet springtime


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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