6 oz block cream cheese, at room temperature
1 3/4 cup confectioners’ sugar
1/3 cup pineapple juice
1/3 cup sweetened, flaked coconut
In a medium bowl, combine confectioners’ sugar, cream cheese and pineapple juice throughly . Frost on cooled cake or cupcakes. Sprinkle with coconut.
I developed this recipe to compliment my pineapple cupcakes but I bet it would be good on coconut cupcakes or even basic vanilla. This is a fairly thin icing that works well with a topping of coconut. If you left out the coconut, you might want to increase the confectioners’ sugar by about 1/4 cup to make it stiffer.