Instructions

• Place the softened 8-ounce package cream cheese and 10 tablespoons softened butter in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl. Beat on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl and paddle once.
• Add the pinch of salt and 1 teaspoon coconut extract. Mix on low just until combined, scraping the bowl once.
• With the mixer on low, add the powdered sugar 1 cup at a time (a total of 5–6 cups), pausing to scrape down the bowl and paddle between additions so everything incorporates evenly.
• After all powdered sugar is incorporated, increase the mixer speed to medium and beat until the frosting is smooth, about 30–60 seconds.
• Add the sweetened cream of coconut 2–4 tablespoons, 1 tablespoon at a time, mixing on low between additions, until the frosting reaches a spreadable consistency. Scrape the bowl as needed and beat briefly to finish.
• Use the frosting immediately to spread or pipe. If you need to store it, refrigerate; before using chilled frosting, let it warm slightly at room temperature and rewhip briefly to restore spreadability.