Louise's Italian Coconut Frosting

This frosting is so delicious people will be asking you for the recipe. I know. That's how I got the recipe; I asked Louise.

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened (1 stick)
  • 3 cups confectioners' sugar (plus more as needed)
  • 1 cup shredded coconut, packed (divided)
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • milk, as needed
  1. Cream together the cream cheese and butter.
  2. Gradually beat in the confectioners' sugar (takes about 5 minutes).
  3. To achieve the spreading consistency you desire, you may need to add 2 to 3 tablespoons milk and 1 to 1-1/2 cups additional confectioners' sugar.
  4. Stir in 3/4 cup coconut and 3/4 cup pecans.
  5. Frost and fill the cake, and sprinkle the top with the reserved coconut and pecans.


Ready in: 10 Min

Recipe editor Patricia Mitchell