Coconut Cream Cheese Butter Frosting
8 ounces cream cheese, room temp
6 Tb softened butter
2 Tb coconut oil
4 cups powdered sugar, sifted
1-3 Tb unsweetened coconut milk
1 tsp coconut flavoring
1 cup unsweetened shredded coconut, toasted, see below
Beat together the butter, coconut oil, cream cheese until combined. Add the powdered sugar and beat on medium high speed until light and creamy (note, if using organic powdered sugar, the frosting will not be super white). Add the coconut flavoring and enough coconut milk to reach a spreadable consistency. Mix until smooth.
To toast shredded coconut
Spread the coconut on a sheet pan. Toast in a 350° oven until golden. Checking every two minutes because the coconut can burn fast. Cool completely.