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.
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.