A question about gluten free cake frosting came up in this celiac forum and we found this delicious sounding gluten-free cake and frosting recipe there as well.

Here’s the frosting part, designed to cover a chocolate coconut cake:

Chocolate Coconut Mousse Frosting Icing Recipe

Step 1:
Ingredients:
4 Tbls. unsalted butter (room temperature)
8 oz. gluten-free Cream cheese
1/4 c. Malibu Coconut Rum* or substitute with 1/4 c. milk and 2 tsp. gluten-free coconut extract
1 c. confectioners sugar
Directions:
Cream the butter and cream cheese together until smooth. Then add Coconut Rum and sugar and whip on high speed until light and airy.
Stopping at this step is great too, if you desire just a coconut frosting. Proceed to step 2 if you want Chocolate Coconut Frosting.

Step 2:
Ingredients:
1/2 c. Ghiradelli bittersweet choc chips*
1/2 c. Ghiradelli semi-sweet choc chips*
1/4 c. Milk
1 Tbls. coconut rum* or substitute with 1 tsp gluten-free extract
Directions:

• Add both kinds of choc chips to a microwave safe mixing bowl heat the milk until it steams in a pan on the stove top or you can use your microwave if you prefer.
• Pour the steamed milk over the choc. chips and stir by hand until all the choc. chips are melted. (If you are having difficulty with all the choc. chips melting, microwave for 20-30 sec. and stir again. This should take care of any remaining unmelted chips.)
• Add the rum or extract and stir thoroughly
• Set the choc mixture aside and cool to room temp. for about 10 min.
• Once the choc mixture has cooled, gradually add it to the Cream cheese mixture and whip on high until light and airy.
• Refrigerate until ready to use.

(If you are short on time and on a gluten free diet, Betty Crocker frosting is expected to be labeled gluten free this fall, and several Duncan Hines frostings are gluten-free as well).

Cake Frosting – Celiac Disease and Gluten-Free Forum (Home).

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