Buttery Coconut Crunch Frosting Recipes

BUTTERY COCONUT CRUNCH FROSTING.

Buttery Coconut Crunch Frosting. image

This is an easy frosting to make and it uses one of my favorite products Sweetened Condensed Milk.. great for cookie sandwiches, cupcakes,bars, 2 and 3 layer cakes, or a sheet pan cake or bars....Give it a try the next time you want a special frosting.

Provided by Pat Duran

Categories Spreads

Time 20m

Number Of Ingredients 7

Ingredients

14 oz can sweetened condensed milk not evaporated milk
1/4 c vanilla or white chocolate chips
1/2 c butter or margarine
1 1/2 c flaked coconut
1 1/4 c chopped pecans or walnuts
1/4 tsp grated orange peel
1 tsp vanilla extract

Steps:

1. In a heavy bottomed saucepan or double boiler, combine the sweetened condensed milk. margarine and white chips..stir until chocolate has melted and mixture is smooth and shinny.Remove from heat.
2. Add in the orange peel, vanilla, coconut and nuts; stir until well blended..Cool slightly..Spread on cooled cake or other dessert.

COCONUT CRUNCH DELIGHT

Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

BUTTERY COCONUT BARS

Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERCREAM-COCONUT CAKE ICING

Buttercream-Coconut Cake Icing image

This simple icing recipe pairs perfectly with ANY type of cake!

Provided by Rizzy Fischer

Categories Desserts Frostings and Icings Buttercream

Time 15m

Yield 16

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
¼ cup chopped pecans

Steps:

Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
Stir enough milk into butter mixture to achieve desired consistency for icing.
Fold half the coconut into the icing; spread icing over cake.
Sprinkle remaining coconut and pecans over icing.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g

CREAMY COCONUT BUTTER FROSTING

Creamy Coconut Butter Frosting image

This Creamy Coconut frosting was made to fill and ice my Almond Joy Cake. Then when done frosting you can press into the sides of the cake with some shredded toasted coconut.

Provided by Rita1652

Categories Dessert

Time 10m

Yield 1 layer cake, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup butter, softened
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 lb sifted confectioners' sugar
3 -4 tablespoons coconut milk

Steps:

Cream butter, salt, and extracts, beating until light and fluffy.
Add sugar gradually, beating after each addition.
Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

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