For a lighter touch to add to your cake, try topping it with coconut whipped cream icing. This frosting goes with just about any cake flavor, but is not too sweet and overpowering. It’s pretty simple to make, too.
Pour the whipping cream into a chilled bowl and mix on high with an electric mixer until soft peaks form. You know when soft peaks have formed when you lift the mixer and the whipping cream lifts up but then falls back down.
Add the coconut extract, sugar and piping gel and continue to mix until stiff peaks form. Stiff peaks have been formed when the whipping cream has thickened and it stays up when the mixer has been lifted.
Place the coconut in a chopper or food processor and chop it up for a few seconds to cut it into smaller pieces. If you don't have a chopper, a knife will work as well. Make sure the knife is sharp and just chop it up as best you can. Fold in the coconut until it is well incorporated in the frosting.
Spread the icing over your cake and serve.
The piping gel helps the whipping cream to stabilize so do not omit it.
If using the icing to pipe borders, make sure to chop the coconut or use a large decorator tip to avoid clogging.
Before making this icing, make sure that the whipping cream has been in the refrigerator for a day or in the freezer for at least an hour.
To avoid getting a cottage cheese-like texture, freeze the bowl and the attachments from the mixer.
Add ice in a larger bowl and place the frozen bowl onto the ice to keep the whipping cream cold.
If the whipping cream is too warm, it will curdle and it will get a cottage cheese-like consistency.