Coconut Frosting

This coconut frosting is a fluffy, buttery, smooth twist on a silky cream cheese icing full of coconut flavor. It’s pipable for topping cupcakes, cakes and more baked goods.

Coconut Cream Cheese Frosting

I love the sweet tang of homemade cream cheese frosting on basically everything, so adding a coconut extract to the original recipe is just downright amazing! As much as I love buttercream frosting, this one might take the cake!

Coconut frosting has the perfect amount of coconut flavor with a hint of vanilla, and it is officially our new favorite frosting for coconut cupcakes and my coconut cake recipe!

Ingredient Notes

This fluffy coconut frosting recipe is just what you need to add a special touch baked goods!

Find the full printable recipe with specific measurements below.

• Unsalted butter: Tips on how to soften butter can be found here. It comes in handy when you’ve forgotten to take it out of the fridge early enough.
• Cream cheese: You will also need to know how to soften cream cheese for that same reason. This will help add a creamy texture to the coconut frosting.
• Powdered sugar: This is also known as confectioner’s sugar. It’s sugar that’s been finely ground into a powder and has the addition of cornstarch which keeps it from clumping. 
• Vanilla extract and coconut extract: Beautiful flavors that complement each other nicely and have a delicate balance of flavors. You could also use the seeds from a split vanilla bean if you prefer. 

How to Make Coconut Frosting

1. Cream butter and cream cheese. In a stand mixer fitted with a paddle attachment or a whisk attachment, cream together the butter and cream cheese. You can also use a high speed electric mixer and a large mixing bowl. 
2. Add remaining ingredients. To the mixture, add powdered sugar, coconut milk, vanilla, and coconut extract. Mix until desired consistency is reached. 
3. It’s ready. Decorate your cakes and cupcakes and consider adding a sprinkling of toasted coconut or sweetened shredded coconut flakes on top!

Recipe Tips

• Salt or no salt? I’m using unsalted butter in this recipe and there is no added salt either. If, once you’ve tasted your coconut frosting, you want to add a pinch of salt, feel free.
• Don’t overmix. When you overmix butter it can get a bit lumpy.
• No cream cheese. Omit it and make a coconut buttercream frosting instead. Add some coconut cream from the top of a can of coconut milk to make the flavor pop.
• Frost once cooled. Once you’ve taken your baked good out of the oven, allow it to cool on a rack before frosting. This way, the frosting doesn’t melt and become runny.
• Easy clean-up. Lay a sheet of parchment paper down before frosting, it makes for easier cleanup. Especially if you plan to use any sprinkles or shredded coconut!
• Use it on everything! This recipe pairs with so many flavors from fruity lemon or pineapple cakes to vanilla cake or even chocolate cake.

Frosting Tips

Check out my post on how to frost the perfect cupcakes for a detailed tutorial!

• Piping tips. Using different piping tips is a great way to present a variety of decorative frostings. It’s way easier than you might think but even if you don’t get it perfect the first time, it just means you can eat your mistakes!
• Piping bag. Use a reusable or disposable piping bag. If you don’t have one a Ziploc bag will do. 16 inches is a great size to use as it holds quite a bit of icing before the need to refill.
• Filling piping bag. Using a large glass or cup to keep the piping bag sturdy as you fill it is helpful. Place the empty bag into the glass, tip side down. Fold the piping bag over the sides of the glass. Use a spatula to fill the bag with frosting.
• Decorating tip! Twist the open end of the piping bag closed, gently pressing the frosting into the corner. Now you can decorate to your heart’s content!

Making Ahead and Storing

This coconut frosting is so simple to make and has an amazing flavor!

• Make ahead. This recipe is great for making up to 24 hours ahead of time. There’s no need to keep it in the refrigerator because the sugar acts as a preservative, however, you can if you want.
• Storing. Place in an airtight container in the refrigerator for up to a week.
• Whip it. Before piping or spreading the coconut frosting, re-whip the frosting and stir the contents together.

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