Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.
Ingredients
8
tablespoons (1 stick) unsalted butter, at room temperature
1
(13.5-ounce) can full fat coconut milk, solids only (do not shake the can before opening; pour out the liquid for another use)
1
teaspoon pure vanilla extract
1
/2 teaspoon coconut extract
3
3/4 cups confectioners' sugar
1
/2 teaspoon fine sea salt
Need to make a substitution?
Preparation
Step 1
With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter and the coconut solids on high speed for 1 minute. Add the vanilla and coconut extract and whip just to incorporate.
Step 2
With the mixer on low speed, gradually add the sugar and salt and mix until completely incorporated. Scrape down the sides of the bowl, then whip on high speed for 3 minutes more.
From Cakes by Melissa © 2017 by Melissa Ben-Ishay. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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