• 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, at room temperature
• 4 oz. cream cheese, at room temperature
• 1/2 cup sweetened flaked coconut
• 1/3 cup finely chopped pecans
• 1/4 cup mashed bananas
• 1/2 teaspoon lemon juice
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. Melt 1 tablespoon butter in a large skillet.
2. Stir in coconut and pecans.
3. Cook, stirring constantly, over medium heat until coconut is golden brown, about 8 minutes.
4. Cool before adding to the frosting.
5. Meanwhile, in a small bowl combine the bananas, lemon juice, and vanilla.
6. In a separate bowl beat the cream cheese and remaining stick of butter with an electric mixer on medium speed.
7. Add the sugar, then the banana mixture. Blend well.
8. Add the coconut-pecan mixture. Mix until incorporated.

This is my own recipe. Makes enough frosting for 30 cupcakes.