Coconut-Rum Frosting
This is a creamy frosting which takes elements from buttercream and creamcheese frosting and merge them with rum and the nutty taste of coconut. It is very soft and creamy and great with different types of cakes. It is especially great on Coconut and Chocolate Cakes.
INGREDIENTS:
(1) 170 Grams Unsalted Butter (3/4 Cup)
(2) 226 Grams Cream Cheese (8 Ounces)
(3) 460 Grams Icing Sugar (4 Cups)
(4) 2 Tablespoons Coconut Milk
(5) 1 Tablespoon Rum (White or Dark)
(6) 1/2 Teaspoon Pure Vanilla Extract
(7) 1/2 Teaspoon Pure Coconut Extract
(8) The Zest of 1 Lemon
(9) Toasted Coconut Flakes for Topping
PROCEDURE:
(1) Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until creamy, about 1 minute.
(2) Add the cream cheese and beat at medium speed until incorporated. Do not over beat the mixture or the cream cheese will thin out.
(3) With the mixer running at low speed, add the icing sugar bits at a time. Use a rubber spatula to scrape the sides and bottom of the mixing bowl at intervals.
(4) Add the rum, lemon zest, coconut milk, vanilla and coconut extract to the frosting and beat at high speed for a minute.
(5) Frost your cake with the frosting and top with the toasted coconut flakes.
Try this frosting with my piña colada cake. Recipe here.
BONUS RECIPE:
(1) Coconut Pecan Frosting. Recipe here
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Thank you for all your free ideas…Please can you recommend a brand of pure vanilla and chocolate extracts.thanks
For Vanilla extract, any pure brand would do. I personally use Nielsen Massey from the vanilla food company. I do not use chocolate extract. I use real chocolate or cocoa powder.
Thanks.i meant coconut extract not chocolate but thanks
Also please wat kind of measuring scale do you use? I use an analogue scale with lowest measurements being 50g so its kinda difficult when using your recipe.and when you say 1/2 cup of unsalted butter do i measure the butter in solid form into the cup first before turning it into the mixer
I use a small kitchen counter electric scale. Electric scales are better than analogue scales and you can find one for less than $10 on ebay or amazon. I measure the butter on my scale. 1/2 cup is 113 grams. Before I had a scale, I used to use the measurement indicated on the butter wrapper as a guide. If all else fails, ensure that the butter is very soft and stuff it into a measuring cup.
dear terry, how long can the buttercream/cheese frosting sit outside the refrigerator
I’m not sure. I won’t leave it beyond 4 hours.
I can’t get cream cheese so can i double the butter pls? Tnk u
You can make a regular vanilla buttercream frosting (recipe here) and add coconut extract and rum to it.