Name: Mini Chocolate Cakes with Coconut Cream Cheese Frosting
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 box passover chocolate cake mix; 8 ounce Temp Tee Whipped Cream Cheese; 8 tablespoon butter; 2 cup passover confectioner's sugar; 1 teaspoon pure vanilla extract; 2 bag shredded coconut

Mini Chocolate Cakes with Coconut Cream Cheese Frosting

Whip up Passover friendly cream cheese frosting in seconds with our secret weapon, Temp Tee Whipped Cream Cheese. It is the best way to dress up the Passover cake in a box.

Mini Chocolate Cakes with Coconut Cream Cheese Frosting

Prep Time 10

Cook Time 40

Total Time 50

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Servings

Ingredients

1 box passover chocolate cake mix
8 ounce Temp Tee Whipped Cream Cheese
8 tablespoon butter
2 cup passover confectioner’s sugar
1 teaspoon pure vanilla extract
2 bag shredded coconut

Instructions

Prepare cake mix as directed. Pour into 4 individual mini round tin pans or ramekins. Bake for 30-35 minutes at 350 degrees. While the cakes bake prepare the frosting.
Mix cream cheese, butter, confectioners sugar, vanilla and 1/4 cup of shredded coconut in a bowl. Using a mixer, beat on medium speed until smooth and creamy.
Once cakes have cooled frost cakes on top and all sides. Then pat the shredded coconut all over the top and sides till the whole cake is covered. Refrigerate till ready to serve. Take out 5-10 minutes early to bring to room temperature.