Ingredients
- 8 oz package cream cheese, room temp
- 8 Tbsp (1/2 cup) unsalted butter, room temp
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
- Sift in 3 cups powdered sugar with ½ cup cocoa powder to ensure there are no lumps then add ¼ tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
- Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.
Ingredients
- 1 Stick Butter softened
- 1.5 cups Sugar
- 4 Eggs
- 2.5 cups milk
- 1 can evaporated milk (12oz)
- 1 box Mochiko sweet rice flour (about 2 cups)
- 2 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1 tsp. coconut extract
- 1 1/2 cups sweet shredded coconut flakes
Directions
- Preheat oven to 350 degrees
- Add the softened butter to a large mixing bowl
- Using the butter packaging, smear the excess butter left on the paper, and grease a 9x13-inch baking pan
- Cream the butter and sugar together
- Beat in the eggs
- Stir in the milk, vanilla extract & coconut extract
- Stir in the baking powder
- Stir in 1 cup of the flaked coconut
- Stir in the rice flower
- Pour the batter into the prepared baking pan
- Sprinkle the rest of the flaked coconut on top of the batter
- Bake for 1 hour 20 minutes. The top should be golden brown when done (it's ok for the center to be a little jiggly)
- Allow to cool completely before cutting
