We love this icing between layers of our Fluffy Coconut Cake. It’s a surefire hit on carrot cake, too!
Frost and Fill With Cream Cheese Icing
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.