Coconut Buttercream Frosting
Sweet and delicious and the perfect simple springtime cake
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon coconut extract
- 1- 1 1/2 cups sweetened coconut (for decorating)
- 1/2 cups speckled candy eggs, (I used 11/2 a 5 oz container of Kopper's Robin's Egg Marshmallows)Instructions
Instructions
- In the bowl of a mixer, beat butter until smooth and light.
- Add powdered sugar and begin to mix on low, add in milk or heavy cream and coconut extract and beat on high for a minute, then scrape the bowl to be sure all is mixed well and beat on high until it's whipped up fluffy and smooth
- In a skillet, heat coconut on medium heat and stir while toasting the coconut so it doesn't burn. When all the coconut is golden, remove from heat. If you need to cool it quickly, place it on a baking sheet and put it in the fridge to chill. It will chill while you frost the cake, then you can top the cake with toasted coconut, leaving a well to place candy eggs in the center.