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Cream Cheese and Coconut Frosting
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Cream Cheese and Coconut Frosting: | |
6 ounces (2 small packages) | softened cream cheese |
1 1/2 to 2 c. | confectioners' sugar |
1 1/2 tsp. | vanilla extract |
1/4 tsp. | lemon oil, (optional) or 1 teaspoon grated lemon rind |
1 1/4 c. | flaked coconut |
Mix the cream cheese, sugar, extract and oil together, beating until smooth. The frosting will be a little thinner than you may be accustomed to, but it needs to be to catch and hold the coconut. Use to frost the tops of the cupcakes. Put the coconut in a bowl. Hold each cupcake upside down and press gently into coconut.
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