BUTTERCREAM FROSTING with TOASTED COCONUT

(idea originally from recipe for Pina Colada cake)

Heat oven to 350° F.

Spread one cup of flaky, shredded coconut on a baking sheet.

Toast coconut for 5 to 7 minutes.

May stir 1/2 cup toasted coconut into a cake batter.

Reserve at least 1/2 cup for frosting.

Use toasted coconut with SIMPLE BUTTERCREAM

A very simple buttercream icing can be made using one stick of softened butter to which you gradually add one box of sifted (or slowly poured*) confectioners’ sugar, and vanilla extract to taste

instead of vanilla extract, any flavoring compatible with cake

AND A

small amount of milk or cream,

mixing, until smooth and creamy.

*Note: You really do not need a sifter; just add de-lumped confectioners sugar by tablespoonsful gradually to the softened, beaten butter.

———————————–

You can find this and other recipe(s) by tapping here on the Home Cookin’ index.

Please tell us what you think! Back Home

Buttercream Frosting with Toasted Coconut

BUTTERCREAM FROSTING with TOASTED COCONUT

Categories