Coconut Frosting Recipe

If you love coconut you’re going to LOVE Coconut Frosting. This easy buttercream recipe is rich and fluffy and full of coconut flavor and is perfect on brownies, cake, or cupcakes (or a spoon).

I am obsessed with coconut all the things and this frosting is definitely one of them. I still can’t believe I went 20 years of my life thinking I didn’t love coconut; all the frosting eating time wasted.

This is an all-purpose frosting recipe you can use on anything and any flavor, from chocolate to lemon cupcakes, vanilla cake to coconut bars! It’s simply the BEST Coconut Frosting Recipe in the world with a few simple ingredients, tons of coconut flavor, and it’s easy to make (and even freezes well!)

Ingredient Notes

• Butter – unsalted, softened butter is what you need to make buttercream. If you use salted butter, that’s fine, but you’ll reduce or omit the added salt.
• Coconut Extract – This is crucial for adding the coconut flavor in the frosting.

How to Make Coconut Buttercream Frosting

1. I always like to beat the butter first to break it up and make it smooth.
2. Then, slowly and gradually (so you don’t wear it) add the powdered sugar. The mixture will be crumbly.
3. You can do this with a hand mixer or stand mixer fitted with the paddle attachment. A stand mixer will get it more cohesive quicker than using a hand mixer.
4. Once the mixture is crumbly, add the salt, coconut extract, and vanilla extract. Then, slowly add the heavy cream one tablespoon at a time. Beat in between each addition and it’ll become nice and fluffy.

Expert Tips

• The key to this buttercream is to add the heavy whipping cream slowly. The perfect consistency may pass you by if you pour too hastily, and then you’ll have to overcompensate with extra powdered sugar.
• You can use milk or nondairy milk, but the frosting won’t be as fluffy. The lower the fat content the less you’ll need as well.
• Start with softened butter for best results.
• To get a more coconut-y flavor, swap out the heavy whipping cream for coconut milk (if canned, be sure to just use the liquid) or add a tablespoon of cream of coconut before adding the milk. If using cream of coconut, you wont want to add as much milk. 

Coconut Buttercream Frosting Recipe

5 from 4 votes

This is the best easy coconut buttercream frosting – perfect with brownies or cupcakes or cake!

Recipe Video

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Yield 24 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 cup (225g) unsalted butter , softened
• ▢ 4 cups (452g) powdered sugar
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon coconut extract
• ▢ ½ teaspoon vanilla extract
• ▢ 2-3 tablespoons heavy whipping cream (see note)
• ▢ 1 recipe brownies (optional)

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Instructions

• To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
• Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add milk, 1 tablespoon at a time, until you reach your desired consistency.
• Frost brownies or any recipe as desired. Store in refrigerator for up to 4 days or freeze frosting in an airtight container for up to 3 months.

Recipe Notes

• I used heavy whipping cream because I like how fluffy it makes my frosting. You can also use any kind of milk (regular, 2%, nonfat or nondairy) but you’ll need less milk with less fat.
• For even more coconut flavor, use coconut milk (refrigerated or canned). If using canned, be sure to just use the liquid.
• You can also add 1 tablespoon Cream of Coconut (i.e. CocoReal) before adding the milk. If you do this you’ll need less milk/cream.
• If using salted butter omit added salt.

Recipe Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 4mg | Sugar: 20g | Vitamin A: 255IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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