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Spread this frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.

Source: The Martha Stewart Show, Episode 7128
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  • Suzette316
    11 DEC, 2014
    Excellent!! This is so delicious without being overly sweet. I make it exactly as written and it comes out perfect every time. I am constantly asked for the recipe! The only thing I add is to sometimes sprinkle coconut over the top for a pretty presentation. Yum!!
    Reply
  • bonbons919
    12 SEP, 2012
    This recipe is fantastic...medium bodied and not cloyingly sweet. The flour added makes it much less heat sensitive than other purely butter based frostings--it's much better at holding its structure, especially for a 2 layer cake. Place saran wrap on top surface of flour roux mixture after finishing cooking it. If there are some bits of clumped flour in the roux, give it a zip in food processor, otherwise there will be lumps. Cool the roux mix completely before incorporating with butter.
    Reply
  • karvie
    9 SEP, 2012
    Unfortunately I followed the recipe - with the amount of flour in the frosting recipe - it would have made a great mortar blend for repointing the fireplace - the other review, unfortunately I didn't see until it was too late - the result was terrible. Maybe it would be better with the correct .5C measure - but I won't bother to waste the money trying it again.
    Reply
  • LolaLaBalc
    10 AUG, 2012
    I made this to go with the coconut cake, and it turned out really well. The recipe posted here is incorrect- it should be .5 cups flour, rather than 1.5. I did not have coconut extract, so I used Malibu rum, which worked great. The cooked milk and flour round out that taste of the frosting, so the confectioner's sugar/butter combo doesn't taste too raw, like it sometimes can. There were some little flecks of the flour mixture still in the buttercream even once I mixed it. Still, very nice!
    Reply

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