Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 3 cups confectioners' sugar
- 2 packages (7 ounces each) sweetened shredded coconut, divided
Directions
- In a large bowl, using an electric hand mixer, beat cream cheese, butter, almond extract and salt until creamy.
- Gradually add confectioners' sugar, beating until smooth and creamy. Stir in 3 cups coconut.
- Spread onto cupcakes or cake. Sprinkle with remaining coconut.
Makes: Enough to frost a 2 layer cake
Test Kitchen Tip:
- Use this frosting on our Hummingbird Cake for a delicious Easter treat.
