Coconut Cream Frosting
- ¾ cup (170 grams) unsalted butter, softened
- 4 to 5 tablespoons coconut milk
- 1 teaspoon coconut extract
- 7 cups (840 grams) confectioners’ sugar
- In a large bowl, beat butter, 4 tablespoons coconut milk, and coconut extract with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Add remaining 1 tablespoon coconut milk if needed to achieve a spreadable consistency.
Recipe by Bake from Scratch at https://bakefromscratch.com/old-fashioned-coconut-sheet-cake/
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