Yield: 12 Servings
|8 ounces||Cream cheese|
|3½ cup||Confectioners sugar|
Melt 2 tbs. butter in skillet, add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbant paper to cool. Cream 2 tbs.
butter with cream cheese, add milk; beat in sugar gradually. Blend in vanilla; stir in 1¾ cups of the coconut. Spread on tops of cake layers.
Stack and sprinkle with remaining coconut.
Posted to MC-Recipe Digest V1 #763 by lunchuck <jock@...> on Aug 28, 1997