white chocolate coconut buttercream

I've been aching to melt down a Lindt white chocolate coconut bar and smother it on something.

So I whipped up a new buttercream --a rich, creamy coconut-vanilla worth licking.

Spoonable -- that's what this is.

The white chocolate basically tastes like vanilla...on steriods.

Then there's the coconut, all fluffed up into a buttercream that I just wanted to pile on top of the cupcakes.

I've struggled for a while now to find the perfect frosting for coconut cake.

This is it.

I also plan to ice my favorite vanilla cupcakes with it. And maybe chocolate cupcakes, too, for that whole yummy chocolate-coconut thing.

My husband even suggested pineapple cake. That'll be a new project -- Hawaiian/tropical rainforest cake.

Ok -- the frosting is indulgent.

I don't use that word often. 

But that's exactly what it is.

And worth every single lick.

 

UPDATE: I put this frosting into some serious cookie action with my coconut cream lemon cookies.

White Chocolate Coconut Buttercream Frosting

adapted from Ming Makes Cupcakes

frosts about 24 cupcakes or a 2-layer cake 

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 1 (3.4 oz) bar Lindt White Coconut (white chocolate coconut bar), melted and cooled
• 1 cup confectioners' sugar

Beat butter until smooth. Beat in egg yolks, melted white chocolate and vanilla until well blended. Gradually add confectioners' sugar, beating until light and fluffy.

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