Red Velvet Cake With Coconut Cream Cheese Frosting

• 1 box red velvet cake mix prepare according to package directions
• 12 ounces cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 2 teaspoons seeds
• 1 vanilla bean
• coconut milk cup reduced, room temperature* see below
• 4 cups powdered sugar
• 2 cups flaked sweetened coconut

1. Using an electric mixer, beat cream cheese, butter and vanilla until smooth. Add coconut milk and mix. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
2. Take one can 14 oz. can of unsweetened coconut milk and bring to a boil over a medium high heat. Reduce heat to medium low and boil until reduced to about 1/2 cup, stirring occasionally - approximately 20 minutes. Cool completely. (can be stored for 2 days).

red velvet cake, cream cheese, seeds, vanilla bean, coconut milk, powdered sugar, coconut

Taken from www.yummly.com/recipe/Red-Velvet-Cake-With-Coconut-Cream-Cheese-Frosting-1673366 (may not work)