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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Sunny Anderson's Coconut Frosting

Originally aired

INGREDIENTS
  • 32 ounces vanilla frosting
  • 3/4 cup coconut cream (remember to shake it!)
  • 14 ounces sweetened, shredded coconut (Recommended brand: Bakers)
PREPARATION

In a stand mixer, blend frosting and coconut cream until smooth. Frost cake and sprinkle coconut flakes all over.

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