• 1 package (8 ounces) cream cheese, at room temp
• 8 tablespoons (1 stick) butter, at room temp
• 2-1/2 cups confectioners sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/2 cup frozen unsweetened grated coconut, thawed
• 1/2 cup finely chopped pecans

1. Place the cream cheese and butter in a large mixing bowl.
2. Blend with an electric mixer on low speed until combined, 30 seconds.
3. Stop the machine.
4. Add the confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
5. Add the vanilla, then increase the mixer speed to medium, and blend the frosting until fluffy, 1 minute more.
6. Fold in the coconut and pecans.

For this recipe I use a store bought Butter Pecan cake mix, but the best part is the homemade frosting from The Cake Mix Doctor by Anne Byrn! Blogged at http://howtoeatacupcake.blogspot.com