Killer Coconut Cake: Part 1

Created by Robyn Clark on October 15, 2009


Coconut Cream Filling

1 ½ cups whipping cream
1 cup coconut cream
1 cup sugar
1 cup butter
Bring to a boil stirring constantly.

Mix together to form smooth paste and add to milk mixture:
2 ½ tablespoons cornstarch
2 ½ tablespoons water
Continue to stir until thickened and bubbly. Remove from heat and stir in:
1 ½ teaspoons Vanilla Extract
½ teaspoons Coconut Extract (or to taste)

Make filling a day ahead of time and refrigerate. Place saran wrap on top to prevent a skin.

Coconut Frosting

1 8 oz package cream cheese
½ cup butter
½ cup whipping cream
½ cup coconut cream
2-4 cups sifted powdered sugar
Pinch of salt
1 teaspoons Vanilla and Coconut extracts

Beat the cream cheese, and butter together. Add pinch of salt. Beat in the whipping cream and coconut cream until fluffy and stiff white peaks are formed. Add vanilla extract. Beat in the powdered sugar; adjust amount to desired frosting thickness and sweetness.

For more Zesty Coconut Love, click here for Part 2…  -  Robyn

Recipe printed from My Zesty Life: http://myzestylife.com

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