About this recipe: I wanted an icing for a coconut layer cake that stood up to a stronger flavour without overpowering it and without being too sweet. If decorating a layer cake, I recommend spreading melted apricot jam over the centre layer, along with some of this icing.
If you're not able to find it in your local shops, coconut flavouring is widely available online. One place you might try is www.jane-asher.co.uk.
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
This was dead easy and very tasty. I've never made a coconut cake before and this topping was yummy, albeit a bit too sweet. - 26 Jul 2010
I had a few small coconut cupcakes to ice so I used 50g cream cheese and everything else in proprtion to that (i.e. divided by 4) except the icing sugar, which I used 80g. Came out really nice but it was a little soft so couldn't pipe it as originally intended. I also used creamed coconut (instead of cocnut flavouring), dissolved in a little home-made oat milk (instead of cream). - 29 Oct 2011
Delicious. It was admittedly, a little sweet for me but not for my partner or other people who ate it. I couldn't get coconut extract in any of the supermarkets I went into, so I bought it online, where I also bought shredded coconut for the cake, and to use as decoration. Shredded coconut is moist and sweet, very different from the dry dessicated stuff. I strongly recommend it if you can get it. - 15 Aug 2011