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In a medium bowl, beat the cream cheese and butter together until smooth.
Gradually add powdered sugar, mixing until creamy.
Spread the frosting evenly over the cooled cake.
Sprinkle shredded coconut on top for a beautiful finish.
Serving Tips:
Serve chilled or at room temperature for the best texture.
Garnish with pineapple slices or toasted coconut flakes for extra flair.
Store leftovers in an airtight container in the fridge for up to 4 days.
Variations:
Add chopped macadamia nuts or walnuts for added crunch.
Swap cream cheese frosting for whipped coconut cream for a lighter topping.
Use pineapple juice instead of some coconut milk for a more intense pineapple flavor.
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