This homemade coconut frosting recipe is easy to make in 5 minutes with 5 ingredients. Coconut buttercream is delicious served on coconut cake, cupcakes, etc.
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This coconut frosting recipe is lick-the-bowl delicious.
It’s easy to make with 5 ingredients in a few minutes and is absolutely irresistible served on your favorite cakes (like coconut cake, of course) and cupcakes.
Coconut buttercream frosting is buttery and sweet with a rich vanilla flavor and coconut in every bite! A truly delicious homemade frosting perfect for any occasion.
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Coconut Frosting: Ingredients & Substitutions
Let’s discuss some possible substitutions in this recipe.
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- Salted butter. unsalted butter works well too.
- Powdered sugar. there really isn’t any substitutes here.
- Coconut milk. full fat and lite coconut milk both work well.
- Shredded coconut. use unsweetened coconut for best results.
- Vanilla extract.you can add ¼ teaspoon coconut extract in addition to the vanilla extract for a stronger coconut taste.
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How to Make Coconut Frosting
Let’s discuss how to make coconut buttercream frosting together, and don’t forget to watch the video.
This recipe can be made either in the bowl of a standing mixer, or in a large bowl with a handheld mixer.
The first step is to use a mixer to beat the butter until smooth. I always suggest beating the butter alone first when you are making frosting. It ensures there are no lumps in the final product.
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Then add vanilla, salt and 2 cups powdered sugar and beat until smooth. Adding a little less than half of the powdered sugar at first will keep the ingredients from spilling out of the bowl when mixed.
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Next, add coconut milk and the rest of the powdered sugar (3 cups) and beat until combined.
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Lastly, beat in the coconut until evenly distributed throughout the frosting.
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Serve
Use this delicious coconut frosting to frost your favorite cakes, cupcakes, brownies and bars. Some suggestions include:
- My top recommendation is to spread it on this coconut cake.
- It’s amazing on hummingbird cake, yellow cake and vanilla cupcakes and vanilla bundt cake.
- The best homemade brownies.
- Coconut cookies or chocolate chip cookie cake.
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Store/Freeze
Store coconut frosting in an airtight container or piping bag in the refrigerator for up 1 one week, or in the freezer for up to 2 months.
Thaw slowly in the refrigerator then let soften at room temperature enough to spread.
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Coconut Frosting Recipe FAQS
Yes, this recipe is easy to scale up or down depending on your needs.
In my opinion, this recipe does not need coconut extract. The shredded coconut in the frosting imparts a rich coconut flavor. However, you can add some with the vanilla extract if you prefer.
This recipe is easily made vegan by using a vegan butter substitute.
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Coconut Frosting Recipe
Ingredients
- 1 cup salted butter
- 1 Tablespoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- 5 cups powdered sugar
- ¼ cup coconut milk
- 1 cup shredded coconut
Instructions
- In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat butter until smooth.
- Then add vanilla, sea salt and 2 cups powdered sugar and beat until smooth.
- Next, add coconut milk and the rest of the powdered sugar (3 cups) and beat until combined.
- Beat in coconut.
- Spread onto your favorite cakes (coconut cake)
Video
Notes
- Salted butter. unsalted butter works well too.
- Powdered sugar. there really isn’t any substitutes here.
- Coconut milk. full fat and lite coconut milk both work well.
- Shredded coconut. use unsweetened coconut for best results.
- Vanilla extract.you can add ¼ teaspoon coconut extract in addition to the vanilla extract for a stronger coconut taste.
- My top recommendation is to spread it on this coconut cake.
- It’s amazing on hummingbird cake, yellow cake and vanilla cupcakes and vanilla bundt cake.
- The best homemade brownies.
- Coconut cookies or chocolate chip cookie cake.
