BUTTERCREAM FROSTING with TOASTED COCONUT

(idea originally from recipe for Pina Colada cake)

Heat oven to 350° F.

Spread one cup of flaky, shredded coconut on a baking sheet.

Toast coconut for 5 to 7 minutes.

May stir 1/2 cup toasted coconut into a cake batter.

Reserve at least 1/2 cup for frosting.

Use toasted coconut with SIMPLE BUTTERCREAM

A very simple buttercream icing can be made using one stick of softened butter to which you gradually add one box of sifted (or slowly poured*) confectioners' sugar, and vanilla extract to taste

instead of vanilla extract, any flavoring compatible with cake

AND A

small amount of milk or cream,

mixing, until smooth and creamy.

*Note: You really do not need a sifter; just add de-lumped confectioners’ sugar by tablespoonsful gradually to the softened, beaten butter.

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