April 23, 2012

Chocolate Cake with Coconut Cream Cheese Frosting

Well, if necessity is the mother of invention then this frosting is one bad mother fu.....

Aw yeah, y’all, I worked it out with this one. 

I was trying to make my mama’s sour cream coconut frosting for Ninja Barb’s birthday cake.  When I got to the store, they were out of sour cream.  Seriously, how is that even possible?

So I grabbed a thing of whipped cream cheese and figured I’d manage something with it.  When it came time to mix up the frosting I dumped the cream cheese in the mixer and added some milk.  Then I kept adding powdered sugar until it looked about right.  Then I just folded in the coconut and whipped topping.  Then I tasted it.  And for a fleeting moment, thought about locking myself in the laundry room with it.

Chocolate Cake with Coconut Cream Cheese Frosting
a.k.a. Ninja Cake
1 chocolate layer cake
8 ounces whipped cream cheese
¼ cup of milk
1 ½ cups powdered sugar
7 ounces sweetened flaked coconut
8 ounces frozen whipped topping, thawed

Cook cake in 2 or 3 layers and cool completely.  With an electric mixer, whip cream cheese, milk and powdered sugar on medium speed until smooth (about 2 minutes).  Fold in coconut and whipped topping and mix until smooth.

Refrigerate frosting for about 20 minutes then frost cake.  Once frosted and after serving, store cake in refrigerator.

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2 comments:

  1. Its to fight over! ya'll back off!

    ReplyDelete
  2. So cute that you think there would be any to store in the fridge...

    ReplyDelete

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