Coconut Filling
 
Makes 4 cups, Recipe by Ben Mims
Ingredients
  • 1 cup (84 grams) finely shredded dried (desiccated) coconut
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed light brown sugar
  • 3 cups (360 grams) confectioners' sugar, sifted
  • 1 teaspoon (4 grams) coconut extract
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. Preheat oven to 350°F (180°C). Spread coconut on a baking sheet, and bake, stirring halfway through, until lightly golden brown, about 8 minutes. Transfer to a bowl, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until smooth, about 2 minutes. Add confectioners' sugar, extracts, and salt; beat until smooth. Reserve ½ cup filling for Coconut Icing. Stir toasted coconut into remaining filling. Cover with plastic wrap until ready to use.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/coconut-buns/