Coconut Cream Cheese Icing

by Sally Good
(Texas)

4 oz. butter (1 stick) softened
4 oz. cream cheese, softened
1/2 can Coco Lopez (in the mixer aisle of the grocery
store, used for pina coladas)
1 lb. powdered sugar, more if too soft

With an electric mixer, whip together the butter and cream cheese. Add the Coco Lopez (stir it first!). Add the powdered sugar and beat until light and fluffy.

Spread between the layers and on top of your favorite coconut cake and top with moist and/or toasted coconut.

(We use this on our coconut cake at our restaurant and have had literally hundreds of people ask for the recipe. Now if they'll just have a cake contest . . . )