4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
3 1/2 c. powdered sugar, sifted
2 c. flaked coconut
1/2 tsp. vanilla
Heavy cream as needed

Melt 2 tablespoons of the butter in a skillet. Add the coconut, stirring constantly, over low heat until it turns a golden brown. Set aside to cool. Cream 2 tablespoons butter with the cream cheese. Add the vanilla and sugar, beating well. Add small amounts of cream as needed but be careful not to get frosting too thin. Reserve 1/4 cup of the browned coconut and add the rest to the frosting. Spread on tops and sides of cake. Sprinkle top with the reserved 1/4 cup coconut.

Makes enough to frost 3 layer cake.