Ingredients

Yield: Enough for one six-layer 9-inch cake

1½ cups fresh or dried coconut, shredded and toasted

18 ounces cream cheese, at room temperature

18 tablespoons salted butter, at room temperature

3 tablespoons vanilla extract

7½ cups powdered sugar

2¼ teaspoons salt

6 tablespoons coconut milk

5⅓ cups sweetened flaked coconut

Preparation

  1. Preheat the oven to 350°F.
  2. Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.
  4. In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.
  5. Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.