Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.

　　

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature

　　1 (13.5-ounce) can full fat coconut milk, solids only (do not shake the can before opening; pour out the liquid for another use)

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon coconut extract

　　3 3/4 cups confectioners' sugar

　　1/2 teaspoon fine sea salt

　　

Step 1

With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter and the coconut solids on high speed for 1 minute. Add the vanilla and coconut extract and whip just to incorporate.

　　

Step 2

With the mixer on low speed, gradually add the sugar and salt and mix until completely incorporated. Scrape down the sides of the bowl, then whip on high speed for 3 minutes more.

　　From Cakes by Melissa © 2017 by Melissa Ben-Ishay. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.