In a small saucepan, melt 4 ounces white baking chocolate over low heat, stirring frequently; cool 10 minutes. Meanwhile, in a very large mixing bowl, beat 1/3 cup softened butter, 4 ounces softened cream cheese and 1 1/2 teaspoons vanilla with an electric mixer on medium speed for 30 seconds or until smooth. Gradually beat in 2 cups powdered sugar. Beat in 1 tablespoon milk. Gradually beat in an additional 2 cups powdered sugar. Beat in melted white chocolate until well combined. If needed, beat in additional milk, 1 teaspoon at a time, to make frosting spreading consistency. Makes about 2 2/3 cups.
To toast coconut, spread coconut in a single layer in a shallow baking pan. Bake in a 350 degree Foven for 3 to 4 minutes for shards or 6 to 7 minutes for larger flakes or until just starting to brown, stirring once halfway through baking.For sugared cranberries, toss frozen cranberries with granulated sugar to coat.
648 calories; fat 31g; cholesterol 87mg; saturated fat 16g; carbohydrates 89g; insoluble fiber 1g; protein 7g; vitamin a 437.3IU; sodium 463mg; calcium 90.9mg; iron 1.4mg.