Coconut Buttercream Frosting

Coconut Buttercream Frosting

Sweet, fluffy buttercream infused with coconut extract and toasted coconut flakes.

Total 30 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This creamy buttercream blends softened butter and powdered sugar with coconut cream and extract for a rich tropical flavor. Toasted coconut flakes folded in at the end add texture and a nutty depth. It's suited for frosting layer cakes, cupcakes, or sandwiching between cookies.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 1/3 cup coconut cream
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, toasted

Method

  1. Spread the shredded coconut on a dry skillet over medium heat and toast, stirring frequently, until golden brown, about 5 minutes. Remove from heat and let cool completely.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  3. Reduce mixer speed to low and add the powdered sugar one cup at a time, beating well after each addition and scraping down the bowl as needed.

  4. Add the coconut cream, coconut extract, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.

  5. Fold in the cooled toasted coconut by hand with a spatula until evenly distributed.

  6. Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use, bringing to room temperature and re-whipping before application.

Rate this recipe

★ 3.8 (1)

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    Coconut Buttercream Frosting

    This creamy buttercream blends softened butter and powdered sugar with coconut cream and extract for a rich tropical flavor. Toasted coconut flakes folded in at the end add texture and a nutty depth. It's suited for frosting layer cakes, cupcakes, or sandwiching between cookies.

    30 min 48 oz 210 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • 1/3 cup coconut cream
    • 2 teaspoons coconut extract
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 cup sweetened shredded coconut, toasted

    Method

    1. 1

      Spread the shredded coconut on a dry skillet over medium heat and toast, stirring frequently, until golden brown, about 5 minutes. Remove from heat and let cool completely.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    3. 3

      Reduce mixer speed to low and add the powdered sugar one cup at a time, beating well after each addition and scraping down the bowl as needed.

    4. 4

      Add the coconut cream, coconut extract, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.

    5. 5

      Fold in the cooled toasted coconut by hand with a spatula until evenly distributed.

    6. 6

      Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use, bringing to room temperature and re-whipping before application.