If you love coconut the way I do, you will love this four-ingredient coconut frosting!
It’s rich and creamy and full of coconut flavor. Coconut frosting is perfect for topping cakes, or piping onto cupcakes, and even cookies!
Our Favorite Coconut Frosting!
- It’s coconutty goodness, perfect for spring and summer desserts!
- Quick and easy to whip up for last-minute dessert decisions.
- Batch-friendly: double it up and freeze half for another dessert.
- Use it for coconut cake (or cupcakes) or white cake, yellow cake, chocolate cake, among many others.
- Coconut cupcakes with coconut frosting? Double the delight!
Ingredients for Coconut Frosting
Coconut Cream – Coconut cream is concentrated, thick, and comes from cooked coconut. It’s different from coconut milk, which is made by steeping the flesh in hot water and straining it
Butter – Use real unsalted butter for its rich flavor and great consistency. Margarine or butter substitutes have a higher oil or water ratio so the results won’t be the same. Unsalted butter is best, if all you have is salted butter, skip the salt in the recipe.
Sugar – Powdered sugar giaves an extra fluffy texture and dissolves into the butter.
No powdered sugar? Regular white sugar with a tablespoon of cornstarch per cup, whizzed in a food processor or coffee grinder, works just as well!
Coconut extract – Coconut extract amps up the coconut flavor! You can find it in the baking aisle of most grocery stores or you can add it to your Amazon cart here.
Variations – Gently fold in shredded coconut if you’d like (sweetened or unsweetened) or use it as a garnish. Lightly toast the coconut for an added crunch and a pop of color. Add a drop or two of food coloring to make shades of pink, green, yellow, or any color that matches the recipe of the day!
How to Make Coconut Frosting
- Beat butter until light and fluffy (as per the recipe below).
- Add sugar one cup at a time and then add extract.
- Slowly add coconut cream until the desired texture and firmness are reached. Add a pinch of salt (optional) and spread or pipe onto cake or cupcakes.
Can You Make Ahead?
- Prep coconut frosting ahead and keep it in the refrigerator in an airtight container for up to a week.
- Freeze in a zippered bag for up to 3 months, but thaw and stir thoroughly before using. to whip more air into it.
Sweet, and packed with coconutty flavor this frosting is the best for spreading over cakes or cookies.
Place butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes.
Add sugar, one cup at a time, and beat until combined — it will be thick. Beat in coconut extract.
Add coconut cream (ensure it is well stirred), a little at a time, and beat on high speed until light and fluffy. Continue adding the coconut cream until desired texture and firmness is reached.
Add a pinch of salt (to your tastes) and beat until combined.
Spread or pipe onto cake or cupcakes.
Coconut frosting will keep in the refrigerator for up to one week.
Calories: 185 | Carbohydrates: 25g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 4mg | Potassium: 8mg | Sugar: 25g | Vitamin A: 309IU | Calcium: 5mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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