Topped with toasted coconut, this frosting is a perfect accompaniment to a Bacardi rum cake.
1 cup (2 sticks butter), softened
2 3/4+ cups powdered sugar (to consistency- more for frosting, less for glaze)
1/2 cup coconut milk (the fat, not the liquid portion, if using canned)
1 1/2 tsps vanilla extract or coconut extract
- Beat butter until light and fluffy.
- Mix in coconut milk and vanilla, then slowly start incorporating powdered sugar. Continue adding sugar until frosting reaches desired thickness.
