Coconut Cake Frosting Icing Recipe To Add Pecans!
Posted in Coconut Frosting on September 2nd, 2009 by sarita – Comments OffCoconut cake and coconut frosting are always crowd pleasers, and this one is no exception. This frosting recipe features marshmallow fluff and Coco Lopez, for a Caribbean twist. Toasted coconut tops the cake. You may also check out the Pina Colada flavor Coco Lopez which includes both coconut milk and pineapple juice for an even more vibrant frosting recipe.
With the delicious coconut cake recipe (also featuring Coco Lopez) you may experiment with other frosting options. We’d suggest trying a chocolate or cream cheese frosting. Either one could be accented with orange flavoring or lime zest. In addition to the toasted coconut garnish, you may also like toasted chopped pecans.
Coconut Cake Frosting Icing Recipe
- 1/2 pound solid shortening (1 cup)
- 1/2 pound butter, room temperature (1 cup)
- 1/4 cup marshmallow fluff
- 1/4 cup Coco Lopez
- 1 1/2 teaspoons coconut extract, or vanilla extract
- 2 lbs. confectioner’s sugar, sifted (powdered sugar)
- 1-2 Tbsp water
- Garnish: 2 cups toasted coconut
How To Make Coconut Frosting
- Using a high-speed mixer, cream shortening, butter, marshmallow fluff and Coco Lopez together using the beater attachment. Add coconut extract and beat until light and fluffy. If vanilla buttercream frosting is desired, substitute vanilla extract for the coconut, and omit Coco Lopez.
- Add powdered sugar one cup at a time, beating after each addition until smooth and there are no lumps left.
- Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. If by chance too much is added and the frosting is watery, just add a little more sugar and beat again.
- Frosting should be totally smooth with no lumps.
