Orange Marmalade Coconut Pecan Crm Cheese Frosting

Rose Mary Mogan


I created this frosting to go with my TEXAS SIZE ORANGE COCONUT PECAN POUND CAKE.

IT IS OVER THE TOP IN FLAVOR AND SIZE, AND IS SO NUTTY, CREAMY and FLAVORFUL,the hint of ORANGE MARMALADE and ORANGE EXTRACT, with the COCONUT and PECANS is unbeleivable I am confident that you will fall head over heels for this great frosting recipe. Just like we did.

Serve it for one of those memorable occassions where you know your guest will never forget the SPECIAL dessert THAT YOU SERVED.

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★★★★★ 1 vote
Frosts 2 10 inch Bundt cakes
20 Min
No-Cook or Other


2 lb
powdered sugar
2 stick
butter, softened to room temperature
1 1/2 c
orange marmalade
1 1/2 c
chopped pecans (or nuts of choice)
1 Tbsp
orange extract
1 c
unsweetened shredded coconut
heavy whipping cream (as needed to reach spreading consistency)
1 lb
cream cheese softened


Step 1 Direction Photo

1To a medium size bowl add butter and softened cream cheese. Beat till creamy and smooth

Step 2 Direction Photo

2Add orange extract and orange Marmalade and beat till blended.

Step 3 Direction Photo

3Then add unsweetened coconut, & chopped nuts, blend to mix, and mixture is too stiff, add enough whipping cream a tablespoon at a time till desired spreading consistency is reached.

Step 4 Direction Photo

4Frost Cake

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5Add garnish of your choice slice and serve.

About this Recipe

Course/Dish: Cakes, Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy