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24 servings, 2 Tbsp. (30 mL) each
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Grate 1 Tbsp. zest and squeeze 2 Tbsp. juice from 1 lemon. Beat cream cheese, marshmallow creme and lemon juice in large bowl with mixer until blended. Add Cool Whip and lemon zest; beat on low speed just until blended.
Melt 3 oz. Baker's Semi-Sweet Chocolate as directed on package; cool 10 min. Beat cream cheese, marshmallow creme and chocolate in large bowl with mixer until blended. Add Cool Whip; beat on low speed just until blended.
Toast 1/2 cup sweetened flaked coconut; cool. Prepare frosting as directed; gently stir in coconut.
Recipe makes enough to fill and frost 2 (8- or 9-inch) cake layers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.