Prepare the Buttercream Frosting

Frosting (or icing) is one of the best ways to cover your cake. It not only covers all the imperfections of the cake but also adds a beautiful sweet flavor to the cake itself. Use the leftover frosting to prepare or coat cookies and cupcakes.

Ingredients for the Buttercream frosting:

• Unsalted Butter – ¾ cup, softened (this will be 1 and ½ sticks of Butter)
• Canned Coconut Milk - 6 tablespoons 
• Confectioners' Sugar - 3-4 cups 
• Coconut Flavor - ½ teaspoon

Tips:

• Soften the butter by allowing it to sit at room temperature on the kitchen counter for 25 to 30 minutes prior to making the frosting. Don’t heat the butter in the microwave, this will result in a loose, runny consistency in the frosting. Test the butter by bending it, if it bends without breaking, it’s ready to use.
• Shake the can of Coconut Milk vigorously before opening it. The fats and liquids separate in the can after sitting. You want a combination of both for the frosting, so mix it very well.
• Make Confectioners' Sugar at home - Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars will make the fluffiest powdered sugars. You can use the powdered sugar immediately or save it for later (If using Nutri bullet, use the milling blade).

Directions:

• Combine the Butter and Coconut Milk in a large mixing bowl. 
• Using the stand mixer fitted with the whisk attachment, beat until combined and creamy.
• Add 2 cups of Confectioner's Sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. 

• You may need more or less sugar depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

Make ahead tip:

• Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let it stand at room temperature to soften before use.
• Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let it stand at room temperature to soften before use.

Now that our cake, filling and frosting is ready, let’s assemble the cake and apply the Crumb Coat.

Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Chocolate Coconut Cake (with Coconut Pastry Cream filling and Buttercream Frosting, topped with Chocolate Glaze and Toasted Shredded Coconut)
• Bake the Cake
• Prepare the Coconut Pastry Cream filling
• Use the leftover icing to frost Yummy Brownies