Coconut Pineapple Cream Cheese Frosting
The combination of tangy cream cheese, sweet pineapple, and subtle coconut creates a perfectly balanced frosting that works beautifully on cakes, cupcakes, and chilled desserts.
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups powdered sugar
- ¼ cup crushed pineapple very well-drained (almost dry; from a 20 oz can)
- ½ tsp vanilla extract
- ⅓ cup desiccated coconut (or unsweetened finely shredded coconut)
- ½ cup heavy whipping cream
Instructions
- Finely pulse the crushed pineapple in a food processor. Transfer to a sieve and drain well, then press through cheesecloth to remove as much moisture as possible. If needed, gently pat dry with paper towels. Set aside.
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until light and fluffy.
- Mix in the well-drained pineapple and vanilla extract until evenly combined.
- Gently fold in the desiccated coconut.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the frosting until light and airy. Do not overmix.
Notes
- Best used on fully cooled cakes or cupcakes.
- Top with toasted coconut flakes for extra texture and flavor.
- Make sure all excess moisture is removed from the pineapple to prevent a runny frosting.
- Chill time can vary depending on texture — 20–30 minutes is a minimum, but 45–60 minutes is often ideal for a firmer, more stable frosting that holds its shape better.
Nutrition
Serving: 12gCalories: 249kcalCarbohydrates: 22gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgSodium: 64mgPotassium: 43mgFiber: 0.1gSugar: 21gVitamin A: 638IUVitamin C: 1mgCalcium: 28mgIron: 0.1mg
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