Simple, creamy Coconut Frosting is a delicious way to enhance the flavor of your cakes, cupcakes, and other baked goods. It’s a real treat for coconut lovers!
Simple Coconut Frosting Recipe
Frosting is to bakers as paint is to artists. You can have a basic cake or cupcake recipe and completely change the flavor by using different frostings. It’s magical and it’s easy!
Today, I’m sharing a coconut frosting recipe that has quickly become one of my favorites.
This coconut frosting recipe is slightly different from the gluten free coconut cake frosting I posted before. First of all, this recipe isn’t dairy free like the original. This one is an American buttercream frosting made with real butter. If you’re looking for dairy-free/vegan, keep reading, I’ve got that covered below!
It’s also got more coconut flavor to make sure that coconut taste shines through. And while adding coconut isn’t included in the frosting recipe, I like to garnish the frosted baked goods with toasted coconut or coconut chips for even more coconut flavor. That way people know that they’re about to eat coconut and not just plain old vanilla frosting.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
That way if people don’t like coconut, they’re not about to shock their taste buds. I still think it’s crazy though that there are people out there who don’t like coconut. I can’t even fathom it.
My love for anything coconut is strong. Hence, all the delicious coconut desserts here on my blog like Coconut Cream Pie, Toasted Coconut Truffles, Coconut Cheesecake, Coconut Custard, and Toasted Coconut Fudge. Coconut lovers, you’ve found your happy place here.
So tell me, what’s the first thing you’ll make to put this frosting on?
I know what I’m making! In fact, I’ve already made it and it’ll be the next recipe I share here. Stay tuned!
How do I make Dairy-free or Vegan Coconut Frosting?
If you want to make a dairy-free/vegan version of this coconut frosting, replace the butter with 1/2 cup of vegan butter (I use soy free Earth Balance) and 1/2 cup of palm shortening (I use Nutiva).
The vegan version of this frosting will be softer so start with adding 1 tablespoon of coconut cream. Add the second tablespoon only as needed, if at all. Keep decorated baked goods with this frosting refrigerated then bring to room temperature before serving.
Key Ingredients in Coconut Buttercream Frosting
- Butter – essential for a buttercream frosting. See above for dairy-free/vegan sub.
- Salt – a pinch of salt goes a long way in frosting. It enhances the flavor without making it salty and cuts the sweetness just enough. Just add a pinch though, no more or it will be too salty.
- Coconut Cream – coconut cream is the thick cream that rises to the top of a can of full fat coconut milk. If you can find it, buy a can labeled Coconut Cream. If not, the cream from a can of full-fat coconut milk will work.
- Coconut Extract – gives that coconut flavor we’re looking for!
Tips for Making Coconut Frosting
- Don’t use Cream of Coconut in place of coconut cream. Cream of coconut is similar to sweetened condensed milk and is not interchangeable with coconut cream.
- This frosting can be on the soft side at room temperature. Keep your frosted baked goods refrigerated and then bring them to room temperature before serving.
The Best Cake and Cupcakes to pair with Coconut Frosting
Other Buttercream Frosting Recipes To Try:
- Vanilla Buttercream Frosting
- Easy Homemade Chocolate Frosting Recipe
- Nutella Buttercream Frosting Recipe
- Easy Creamy Peanut Butter Frosting Recipe
- Vegan Chocolate Frosting
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Coconut Frosting Recipe
Ingredients
- 1 cup butter softened
- Pinch of fine sea salt
- 3 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 2 Tablespoons coconut cream the fat from a can of full-fat coconut milk
Instructions
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
- Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
- Use for cakes, cupcakes, or your favorite baked goods!
Notes
- Do not soften the butter too long. About 1 hour at room temperature is usually long enough. Room temperature butter will still feel slightly cool to the touch.
- This frosting gets fairly soft at room temperature. I suggest refrigerating your baked goods and then bring to room temperature before serving.
- See post for dairy-free/vegan subs.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
This frosting is so delicious I can’t even believe it!! I made a “piña colada” cake, pineapple cake with this frosting, and everyone at the party said it was the best cake they’d had in years and I’m certain it’s because of this frosting. After frosting the cake I let my partner lick the bowl/spoon and you’d think he washed them that’s how clean he licked them! Highly recommend this frosting to anyone considering making it!
Thank you, Laura! I might have to try a version of your Piña Colada Cake, it sounds amazing!
Hello,
I need to make this today and I don’t know where to find coconut cream. Thank you
You can find it in the aisle with coconut milk. If they don’t have coconut cream, you can get a can of full fat coconut milk and use the solid cream at the top of the can. Do not use sweetened condensed coconut milk or cream of coconut (which is sweetened and used for cocktails).
Is the coconut cream unsweetened?
Yes, it’s unsweetened.
Has anyone added actual coconut to this recipe? Thanks!
I add coconut on top after frosting. It will be very difficult to spread if you add the coconut right in the frosting. But this recipe does use coconut cream (from a can of full-fat coconut milk) in place of milk or heavy cream.
I’m trying this for my mothers 66th birthday cake. I’m subbing shortening for butter, so we’ll see. Yum
Happy birthday to your mother!
This frosting is absolutely delicious! I made only one small adjustment – I added extra coconut cream, probably about 4 tbsp – because I just loved what it did to the taste and consistency. I used the frosting on coconut cupcakes and added some toasted, unsweetened coconut to the top for decoration and crunch. My coworkers raved about them! I ate the little bit that was leftover with a spoon (a very good sign because I’m generally not a frosting fanatic) and have bookmarked this to make again! Thank you!
I was looking for a frosting recipe for cupcakes for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!