This is a wonderful frosting. Extremely easy and versatile. You can substitute any type of extract to match the cake you are making. I didn't mix the coconut into the frosting. I frosted the cake then sprinkled the coconut on top. I think it looks prettier that way.
BEAT cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract. ADD whipped topping and coconut; stir until well blended. USE to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.
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|Serving Size: 1 Recipe (189g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 367 (76%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 130.7mg||40 %|
|Sodium 388.3mg||13 %|
|Potassium 244.1mg||6 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.4g|
|Protein 8.7g||12 %|
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Calories per serving: 485
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