Yield: approximately 8 cups

1 cup butter, softened
1 (8-ounce) package mascarpone cheese, softened
¼ cup light coconut milk
1 teaspoon coconut extract
10 cups confectioners’ sugar
 
1. In a large bowl, beat butter, mascarpone, coconut milk, and extract at medium speed with an electric mixer. Slowly add confectioners’ sugar, beating until stiff and fluffy.

Pictured with Classic Coconut Cream Cake