Cream cheese frosting with toasted coconut - sounds good, right? Our Fluffy Toasted Coconut Frosting is the perfect quick frosting for cupcakes and cakes.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
3 cups thawed Cool Whip Whipped Topping
1/2 cup sweetened flaked coconut, toasted
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How do I make it ?
Beat cream cheese and marshmallow creme in large bowl with mixer until blended.
Add Cool Whip; beat on low speed just until blended. Gently stir in coconut.
Kraft Kitchen Tips!
Recipe makes enough to fill and frost 2 (8- or 9-inch) cake layers.
Fluffy Lemon Frosting
Omit coconut. Grate 1 Tbsp. zest and squeeze 2 Tbsp. juice from 1 lemon. Beat cream cheese, marshmallow creme and lemon juice in large bowl with mixer until blended. Add Cool Whip and lemon zest; beat on low speed just until blended.
Fluffy Chocolate Frosting
Omit coconut. Melt 3 oz. Baker's Semi-Sweet Chocolate as directed on package; cool 10 min. Beat cream cheese, marshmallow creme and chocolate in large bowl with mixer until blended. Add Cool Whip; beat on low speed just until blended.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 3.5 g
Cholesterol 5 mg
Sodium 35 mg
Carbohydrate 10 g
Fibre 0 g
Sugars 8 g
Protein 1 g
24 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.