Coconut icing is a popular creamy icing used to decorate cakes and other confections. There are many recipes, including simple versions with powdered sugar and butter, and more exotic versions with rum flavoring or pineapple juice. Coconut icing can be left white or tinted for a retro look. It is also used in German chocolate cake. However, it is important to check for allergies or aversions to coconut before using it.
Coconut icing is a type of creamy icing popular in decorating cakes, cupcakes and other confections. Typically snowy white and speckled with bits of shredded or flaked coconut, this glaze is usually quite rich in flavor and often very sweet. Coconut frosting can give any type of frosting project a hint of tropical flavor and luxurious taste, but due to allergies and personal preferences, it may not always meet with universal approval.
There are hundreds of coconut glaze recipes, each with an emphasis on different ingredients. For a very simple version, combine 16 ounces (450 grams) of powdered or confectioner’s sugar with four ounces (115 grams) of softened butter. When combined, spoon in the milk until the mixture has reached a frosting-like consistency. Vanilla or coconut flavoring can also be added, before adding 230 grams of sweetened coconut flakes or freshly chopped coconut.
Other recipes for coconut glaze are more exotic, adding rum flavoring, pineapple juice, or enhancing the flavor of the coconut by adding coconut cream. For a really rich version, add about 4 ounces (115 grams) of cream cheese and replace the milk with heavy cream. This ultra thick recipe can be whipped up to a fluffy consistency and spreads quite easily.
While traditionally, coconut icing is a cloud-like confection that is left blank, it can also be tinted for a retro or kitschy look. In the 1960s, coconut frosted cakes were often tinted pink or green for a great pop of color. Tiki-themed parties or other retro events can be a great occasion to break out the food coloring and give guests an almost incredibly frosted treat.
A different use of coconut icing is found in German chocolate cake. In this variation, the coconut is melted with butter, sugar, eggs, cornstarch, and pecans. The resulting mixture is cooked for several minutes and becomes a gooey, toasted caramel color. The coconut icing for German chocolate cakes is typically spread on the top of the cake and sometimes placed between the layers, while the sides and edges are often glazed with the chocolate.
Before you decide to give someone a coconut-glazed heavenly treat, be sure to check to see if the intended recipient has any allergies or aversions to coconut. Many people with nut allergies also have an allergic reaction associated with coconut, while others simply don’t like the creamy, nutty taste. Coconut Frosting makes a wonderful contrast to fruit or vegetable based cakes, such as pineapple cupcakes or carrot cake, as the creamy, savory texture and rich taste can balance the clean, bright flavors well.
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