This Coconut Frosting is incredibly smooth and easy to work with. It’s made with real coconut flavor and pairs beautifully with both vanilla and chocolate desserts. The coconut adds a unique depth, making your cakes stand out without being overly sweet. Plus, you can customize it with shredded coconut or coconut cream for added texture and richness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter (softened)
Powdered sugar
Coconut milk or coconut cream
Vanilla extract
Coconut extract (optional, for stronger flavor)
Salt
Shredded sweetened coconut (optional, for topping or folding in)
Directions
In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud.
Add the coconut milk (or cream), vanilla extract, coconut extract (if using), and a pinch of salt.
Beat on high speed for 3–5 minutes until light and fluffy. Adjust the consistency by adding more coconut milk if too thick or more powdered sugar if too soft.
If desired, fold in shredded coconut for added texture.
Use immediately to frost cakes, cupcakes, or cookies. If not using right away, cover and refrigerate.
Servings and timing
This recipe makes enough to frost one 2-layer 9-inch cake or about 24 cupcakes. Prep time: 10 minutes Total time: 10 minutes
Variations
Vegan Coconut Frosting: Use vegan butter and full-fat coconut cream for a dairy-free version.
Toasted Coconut Topping: Sprinkle toasted coconut on top of the frosted dessert for added crunch and flavor.
Cream Cheese Coconut Frosting: Add softened cream cheese for a tangy twist.
Whipped Coconut Frosting: Use chilled coconut cream (from a can) and whip it into a soft frosting for a lighter option.
Coconut-Chocolate Twist: Add a bit of cocoa powder for a chocolate coconut version.
Storage/Reheating
Store Coconut Frosting in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip briefly before using to restore its texture. For longer storage, freeze for up to 2 months. Thaw in the refrigerator overnight and re-whip before using.
FAQs
Can I use canned coconut milk for the frosting?
Yes, full-fat canned coconut milk or coconut cream works best. Shake the can well or stir before measuring.
How do I make the frosting thicker?
Add more powdered sugar, a little at a time, until the desired consistency is reached.
Can I make this frosting in advance?
Yes, you can make it up to 3–5 days ahead and store it in the fridge. Bring it to room temperature and re-whip before using.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer than coconut milk. Either can be used, but cream gives a more decadent frosting.
Is this frosting pipeable?
Yes, this frosting holds its shape well and is great for piping onto cupcakes or decorative cake borders.
Can I use sweetened shredded coconut in the frosting?
Yes, fold it into the frosting for added texture or sprinkle it on top as a garnish.
Can I make it without coconut extract?
You can, especially if you’re using coconut milk or cream, but coconut extract intensifies the flavor.
Does this frosting need to be refrigerated?
If used on baked goods with perishable fillings, yes. Otherwise, it can sit at room temperature for a few hours.
Can I add food coloring to this frosting?
Absolutely. Gel food coloring works best to maintain consistency.
What desserts pair best with Coconut Frosting?
It pairs beautifully with coconut cake, vanilla cake, chocolate cupcakes, banana bread, and even tropical-inspired cookies.
Conclusion
Coconut Frosting is a flavorful, creamy addition that brings a tropical flair to any dessert. With its smooth texture, easy preparation, and versatile use, it’s a frosting you’ll want to make again and again. Whether layered over cake or piped onto cupcakes, this recipe delivers a sweet coconut finish that’s sure to impress.
Coconut Frosting is a light and fluffy tropical-inspired topping made with real coconut flavor. It’s perfect for adding a creamy, sweet finish to cakes, cupcakes, and other desserts, delivering both indulgence and island flair.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:Frosts one 9-inch 2-layer cake or 24 cupcakes
Category:Frosting
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
4 cups powdered sugar
2–4 tbsp coconut milk or coconut cream
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1/8 tsp salt
1/2 cup shredded sweetened coconut (optional, for topping or folding in)
Instructions
In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2–3 minutes.
Gradually add powdered sugar, 1 cup at a time, beating on low speed until incorporated.
Add coconut milk (or cream), vanilla extract, coconut extract (if using), and a pinch of salt.
Increase to high speed and beat for 3–5 minutes until light and fluffy.
Adjust consistency by adding more coconut milk if too thick or more powdered sugar if too soft.
Optional: Fold in shredded coconut for added texture.
Use immediately or store in an airtight container in the fridge until ready to use.
Notes
Use full-fat canned coconut milk or cream for the richest flavor.For vegan frosting, substitute with plant-based butter and coconut cream.Let refrigerated frosting come to room temperature and re-whip before using.Frosting is pipeable and great for decorating cakes or cupcakes.Add food coloring for themed or festive desserts.
