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Coconut Frosting is the light, fluffy, bakery style topping that turns any plain cake or cupcake into something special, with real coconut flavor in every swirl. I whipped up my first big batch on a rainy Sunday when the girls wanted to decorate cupcakes, and it pipes like a dream every single time. If you love a homemade frosting like our fluffy buttercream frosting, this coconut version is about to become your new go to.
Made with just five simple ingredients, it whips up in about five minutes and holds its shape beautifully for piping, spreading, and swirling.
Coconut Frosting Quick Look
- 🕐 Prep Time: 5 minutes
- 🍴 Cook Time: 0 minutes
- ⏳ Total Time: 5 minutes
- 🍽 Serving: 36 servings (frosts a 2 layer cake or 24 cupcakes)
- ⚡ Calories: 152kcal
- 🌶 Flavor Profile: Sweet, coconut, buttery
- ✋ Difficulty: Easy, a quick whip and pipe like the frosting on our Italian love cake
Quick Answer
To make Coconut Frosting, whip softened salted butter in a stand mixer until smooth, then add powdered sugar one spoonful at a time until fully incorporated. Beat in coconut milk, coconut extract, and vanilla, then whip on medium high for about 3 minutes until light and fluffy. Use it right away to frost cakes, cupcakes, or cookies.
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Why This Recipe Works
Click to see the technique science
- Coconut flavor comes from two places. Coconut milk and coconut extract layer in rich, true coconut taste without making the frosting greasy or heavy.
- Adding the sugar slowly keeps it fluffy. Beating in the powdered sugar a spoonful at a time builds an ultra light, airy texture instead of a dense paste.
- Salted butter balances the sweetness. Using salted butter keeps all that powdered sugar from tasting one note sweet.
- A long final whip adds the air. Three full minutes on medium high whips in the air that gives this frosting its signature fluffy, pipeable body.
- It holds its shape but still spreads. The butter and sugar ratio means it pipes clean swirls and rosettes yet spreads like a dream.
- The base is endlessly adaptable. The same simple formula takes color, toasted coconut, or other extracts with no fuss.
- Unsweetened coconut milk keeps it balanced. Using canned unsweetened coconut milk adds creamy coconut richness without piling on extra sugar, so the frosting stays sweet but never cloying.
Why You’ll Love This Recipe
- It is ready in about 5 minutes with just five simple ingredients.
- It pipes and spreads beautifully, holding its shape for gorgeous swirls.
- It dresses up any dessert, from cupcakes to our Strawberry Earthquake Cake.
Key Ingredients
- Salted butter: The rich, creamy base of the frosting; the salt keeps the sweetness in balance.
- Powdered sugar: Sweetens and gives the frosting its smooth structure and pipeable body.
- Coconut milk: Adds real coconut richness and the perfect creamy consistency, use the canned unsweetened kind.
- Coconut extract: The key to bold, unmistakable coconut flavor in every bite.
- Vanilla extract: Rounds out the coconut with warm, classic bakery flavor.
See recipe card for exact quantities.
Variations and Substitutions
- Add toasted coconut: Fold in or sprinkle toasted coconut flakes for texture and a nutty, toasty flavor.
- Make it softer: Add a tablespoon or two more coconut milk for an easier to spread frosting.
- Tint it: Mix in a drop of food coloring for themed cakes and cupcakes.
- Cream cheese twist: Swap half the butter for cream cheese for a tangy coconut cream cheese frosting.
- Make it dairy free: Use a good vegan butter along with the canned coconut milk for a dairy free coconut frosting that still whips up fluffy.
- Almond coconut: Add a quarter teaspoon of almond extract along with the coconut for a bakery style flavor that is amazing on white cake.
- Pile it on cake: It is incredible on our chocolate espresso cake or any white or yellow cake.
How to Make Coconut Frosting
- Add the salted butter to the bowl of a stand mixer fitted with the paddle attachment and whip until smooth.
- Slowly add the powdered sugar a spoonful at a time, mixing in each addition before adding the next. This slow process is what makes the frosting extra fluffy.
- Add the coconut milk, coconut extract, and vanilla extract, then stir to combine.
- Scrape down the sides, then whip on medium high speed for about 3 minutes until light and fluffy. Use immediately.
Recipe Tips & Tricks
- Use room temperature butter so it whips up smooth without lumps.
- Add the sugar slowly, a spoonful at a time, for the fluffiest texture.
- Whip the full 3 minutes at the end to beat in plenty of air.
- Scrape the bowl so no butter or sugar hides at the bottom unmixed.
- Adjust the consistency with a splash more coconut milk if it is too stiff to pipe.
- Use it right away for the easiest piping, or re-whip if it has been chilled.
- Sift the powdered sugar if your box is lumpy, so the finished frosting is perfectly smooth with no little bumps.
Serving Ideas and Suggestions
This Coconut Frosting is a dream on just about any cake or cupcake. Swirl it onto vanilla or chocolate cupcakes, or use it to fill and frost a layer cake like our lemon cake with lemon buttercream for a tropical twist.
It also pairs beautifully with fruity and rich desserts. Try it on our strawberry cheesecake bundt cake for a coconut berry combo, or spread it between layers of graham crackers and chill for an easy icebox cake. For a quick treat, sandwich it between two of our Golden Oreo strawberry cheesecake bars style cookies.
This frosting is also a fun one to get the kids involved with. Set out a tray of cooled cupcakes, fit a piping bag with a star tip, and let everyone swirl their own, then add sprinkles or toasted coconut on top. It is a low stress baking project that always turns into a happy mess in our kitchen.
Finish it with a sprinkle of toasted coconut for extra texture and a bakery look. Store any frosted treats covered at room temperature for a day or in the fridge for longer, and bring them back to room temperature before serving so the frosting softens to that perfect fluffy bite.
Coconut Frosting FAQs
You can adjust the extracts in this Coconut Frosting to taste. The vanilla rounds out the flavor and keeps it from tasting artificial, but if you want a bolder coconut punch you can use all coconut extract. Just do not skip the extract entirely, since it is what gives the frosting its signature flavor.
Yes, this Coconut Frosting can be made ahead. Store it in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months. Let it come to room temperature and re-whip it in the mixer before using so it returns to that light, fluffy texture.
This batch of Coconut Frosting makes enough to generously frost 24 cupcakes or fill and frost a two layer 8 or 9 inch cake. If you like a thick, piled high swirl on cupcakes, you may want to make a batch and a half.
If your Coconut Frosting is not fluffy, the butter was likely too cold or too warm, or it did not whip long enough. Make sure the butter is at room temperature, add the sugar slowly, and whip the finished frosting for the full 3 minutes to beat in enough air.
Yes, you can use cream of coconut in this Coconut Frosting instead of coconut milk for an even richer, sweeter result. Since cream of coconut is sweetened, reduce the powdered sugar slightly and taste as you go so the frosting does not become too sweet.
Desserts frosted with Coconut Frosting can sit covered at room temperature for a day or two, since it is a butter based frosting. For longer storage, keep them in the fridge and let them come back to room temperature before serving so the frosting softens to its fluffy texture.
Other Recommended Dessert Recipes
If you make this Coconut Frosting, please leave a star rating and a comment below. I love hearing how it turned out, and it helps other readers find the recipe too!
Craving something cold and creamy? Try our moose tracks ice cream next.
Top a slice of cake with a scoop of our no-churn Coconut Ice Cream.
Top your cake with our fluffy Chocolate Whipped Cream for a chocolate twist.
Craving chocolate instead? Whip up our chocolate cream cheese frosting.
Fluffy Coconut Frosting
Ingredients
- 1 1/2 cups salted butter softened
- 6 cups powdered sugar sifted
- 6 tablespoons unsweetened coconut milk
- 1 1/2 teaspoon coconut extract
- 1 1/2 teaspoon vanilla extract
Instructions
- Add the butter to the body of a stand mixer with the paddle attachment. Whip until smooth.1 1/2 cups salted butter
- Slowly add the powdered sugar a spoonful at a time, making sure it is mixed in before adding the next, until fully incorporated. Yes, this takes a long time, but this is what makes the frosting extra fluffy.6 cups powdered sugar
- Add the coconut milk, coconut extract, and vanilla extract. Stir to combine.6 tablespoons unsweetened coconut milk, 1 1/2 teaspoon coconut extract, 1 1/2 teaspoon vanilla extract
- Once combined, scrape down the sides, then set the mixer on medium-high speed. Whip for 3 minutes until light and fluffy. Use immediately.
Notes
- Sift your powdered sugar to remove lumps, giving you a creamy, lump-free finish.
- Start the mixer on low to avoid a sugar cloud, then raise to medium-high speed once it’s mostly incorporated.
- If you want more “coconut vibe,” add a drop more coconut extract. Don’t overdo it or it gets artificial-tasting.
- If it’s too runny, add more powdered sugar. Too thick? Mix in a little bit more coconut milk.
- This frosting is versatile—use it for piping roses on cupcakes or simply swirl it on your layer cake with an offset spatula.
- The fluffiness is best when fresh. If you’re not using it soon, store it and re-whip it before decorating.
Nutrition
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I’m not sure exactly what you’re asking, but it will crust after sitting out for an hour or so
How long will it stay fluffy on a cake?