palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake.Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkleany remaining coconut on top of cake. Chill cake for at least one hour to allowfrosting to firm up a bit.Cream cheese buttercream frosting12 ounces of cream cheese* slightly chilled1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature1 cup of confectioners sugar, sifted after measuring2 teaspoons of granulated sugar¼ cup of water3 egg whites1.Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Addthe butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner
ssugar and vanilla and mix untilfluffy. Set aside at room temperature while buttercream is made.2.Combine the granulated sugar and water in a small heavy saucepan and bringto a boil over medium heat,stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.3.Meanwhile, place the egg whites in mixer bowl and have the mixer ready togo. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not topour onto the beaters, it may splash. When all the syrup is incorporated, raisethe speed on the mixer to med-highand beat the egg whites until mixture has cooled and stiff meringue forms.4.With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raisethe speed to medium and whip until frosting is smooth and fluffy.