toasted coconut for garnish, optional(see Recipe Notes below)
Instructions
In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase the speed to medium, and slowly add the cream of coconut and vanilla, beating until smooth.
Spread onto cupcakes or cake. You can try to use a piping bag, but it's a pretty soft frosting so it may or may not pipe very well. Keep refrigerated until ready to serve.
Notes
HOW TO MAKE TOASTED COCONUT:
Preheat the oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake FOR 5 TO 10 minutes. The flakes will toast very quickly, so keep an eye on them- stir every couple of minutes to help ensure even toasting.