Coconut lovers rejoice! Bursting with coconut flavor this easy-to-make coconut frosting is a terrific buttercream frosting to use on desserts such as cookies, cupcakes, and cakes with a tropical flair.
I love frosting! I am not really a big cake person, but I am a big frosting person. Generally speaking, I eat cake to get the frosting. It doesn’t matter what kind: classic vanilla buttercream, Swiss meringue buttercream – I just love frosting! This coconut buttercream frosting is simple to make and really tastes like coconut. If you have a cake-y tropical dessert (such as my best coconut cake recipe, coconut cupcakes, or perhaps pina colada cake or on your pina colada cupcakes) that can be frosted, this terrific coconut buttercream frosting will enhance the tropical flavors.
Coconut Buttercream Frosting Recipe
This is a simple recipe. All buttercream frostings are fairly each to make, actually. This is one of the best coconut buttercream frostings you will find though! I am not a little bit biased, it really is a delicious frosting.
Tips and variations for making coconut buttercream frosting
● Make sure the butter is at room temperature before you begin making this buttercream frosting.
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup. This recipe uses 2 sticks of butter or 1 cup.
● I do not advise swapping out the coconut extract for vanilla extract as the coconut extract makes for a big difference in the coconut flavor.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● You may sift the confectioners’ sugar if you like. This will remove any lumps in the powdered sugar and make the sugar fluffier by adding air, making for a fluffy frosting.
● I use an electric mixer to make this frosting. I use the whisk attachment, other people like the paddle attachment. For buttercream frosting, in my opinion, for best results use a whisk when making buttercream frosting.
● I have not used a hand mixer to make this frosting. It should work. If you use a hand mixer, please let us know in the comments how it worked for you!
● If you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more milk in tablespoon increments.
● You can add a few drops of food coloring to make a colored frosting, or, read up here: how to color buttercream frosting in my tutorial!
● This coconut frosting can be spread with a frosting knife or inserted into a piping bag (with a tip) to decorate your cakes and cupcakes.
● Using toasted coconut flakes (shredded coconut, sweetened coconut, or unsweetened shredded coconut) to top your coconut frosting really enhances the coconut flavor.
● This creamy coconut buttercream frosting recipe should make approximately two cups of frosting, enough to frost 2 9″ layer cakes, 2 8″ layer cakes, a 13×9 layer cake, or 24 cupcakes.
● Storage – Store in an airtight container or in a bowl covered in plastic in the fridge for up to 4 days. This frosting can be stored in the freezer in the same type of container, for up to 2 weeks.
● Reheating – I do not suggest heating this frosting as it will melt and not gain back its form.
For more frosting recipes try one of these easy recipes:
Coconut Buttercream Recipe Ingredients
● 1 cup of Unsalted Butter, softened
● 4 cups of Confectioners’ Sugar (Powdered Sugar)
● 2 tablespoons of Coconut Milk
● ½ teaspoon of Coconut Extract
● 1 tablespoon of Malibu Coconut Rum
Coconut Buttercream Frosting Mise en Place:
Coconut Buttercream Frosting Directions:
1. In the bowl of a stand mixer, beat softened butter until creamy on medium speed (medium-high speed is fine, too). Approximately 3-4 minutes.
2. Gradually add the confectioners’ sugar, ½ a cup at a time, on low speed. Beat until well mixed.
3. Add the coconut milk, coconut extract, and coconut rum and beat for another 2 to 3 minutes until light, fluffy, and whipped. Scrape the sides of the bowl with a rubber spatula as necessary.
4. Note: if you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more coconut milk in tablespoon increments. You can add a few drops of food coloring to make the colored frosting.
5. Pro tip: Always frost completely cooled baked goods so your frosting does not melt on application.
- 1 cup of Unsalted Butter, softened
- 4 cups of Confectioners' Sugar (Powdered Sugar)
- 2 tablespoons of Coconut Milk
- ½ teaspoon of Coconut Extract
- 1 tablespoon of Malibu Coconut Rum
- In the bowl of a stand mixer beat softened butter until creamy on medium speed (medium-high speed is fine, too). Approximately 3-4 minutes.
- Gradually add the confectioners' sugar, ½ a cup at a time, on low speed. Beat until well mixed.
- Add the coconut milk, coconut extract, and coconut rum and beat for another 2 to 3 minutes until light, fluffy, and whipped. Scrape the sides of the bowl with a rubber spatula as necessary.
● Note: if you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more coconut milk in tablespoon increments. You can add a few drops of food coloring to make the colored frosting.
● Pro tip: Always frost completely cooled baked goods so your frosting does not melt on application.
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Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 2mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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