5
4 squares white chocolate, about 112 g
250-g block cream cheese, at room temperature
2 tbsp unsalted butter, at room temperature
3 tbsp freshly squeezed lime juice
1 tbsp vanilla
1 1/2 cups icing sugar
2 cups 35% cream
toasted coconut, optiona
Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer, beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed.
In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Don't refrigerate cream cheese icing before using.
Calories 162, Protein 1.5g, Carbohydrates 10.4g, Fat 13.1g.
We love this icing between layers of our Fluffy Coconut Cake. It's a surefire hit on carrot cake, too!
Horizontally slice each cake in half. Place one layer on a large plate. Spread with 3/4 cup (175 mL) cream cheese icing right to edge. Top with a cake layer. Repeat icing and layering, finishing with icing. Then spread remaining icing around side of cake, smoothing or swirling surface. Sprinkle top with coconut. Refrigerate at least 1 hour to firm icing. Cake cuts easiest if refrigerated overnight. Store in a cake keeper or gently poke several toothpicks in top of cake, then loosely cover with plastic wrap, sealing to the edge of plate. Will keep well up to 2 days.