Coconut Cream Cheese Frosting

I’ve always loved cake frosting, but real butter frosting always struck me as being a little heavy – both on the palette and on the waist line. This both tastes and feels a little lighter than its sumptuous buttery cousins. Combined with chocolate cake, it reminds me somewhat of those chocolate covered coconut bars you can buy in candy stores. A lovely little tea-break treat.

After taste testing in the kitchen, Helma and I thought it might even be good enough to one day serve as a small dessert! Everything is possible.

Coconut Cream Cheese Frosting on top of Chocolate Muffin Cake with Chilli & Orange (Z.R.C. P. 269)

100 g (⅓ cup) cream cheese
2 tablespoons icing sugar
1 teaspoon fresh lemon juice
¼ teaspoon vanilla extract, or to taste
3 tablespoons unsweetened desiccated coconut plus a little extra for dusting

  • In a mixing jug, whisk the cream cheese, icing sugar, lemon juice and vanilla until firm and fluffy.
  • Fold in the coconut.
  • Place a dollop on top of thick slices of chocolate cake or muffins.
  • Dust with a light sprinkle of desiccated coconut.

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