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!

bowl of Coconut Frosting with a whisk beside it

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!
powdered sugar , coconut cream , coconut extract , salt and butter with labels to make Coconut Frosting

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 gives 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

  1. Beat butter until light and fluffy (as per the recipe below).
  2. Add sugar one cup at a time and then add extract.
  3. 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.

Serve with Coconut Cake

Dreaming of a decadent coconut cake? This frosting, packed with coconut flavor, is the perfect finishing touch that’ll have everyone swooning for seconds!

Coconut Cake

This tasty coconut cake is easy to make and has simple ingredients. It’s perfect for a spring celebration! Light, fluffy, and covered in a flavorful coconut frosting, the whole crowd will love this cake!

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.

More Frosting Favorites

Ready to sweeten up your baking game? Dive into more of our favorite frosting recipes to take your cakes and cupcakes from tasty to irresistibly divine!

bowl of Coconut Frosting with a whisk beside it
5 from 24 votes↑ Click stars to rate now!
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Coconut Frosting

Sweet and packed with coconutty flavor, this frosting is the best for spreading over cakes or cookies.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5

Equipment

Stand Mixer on white background
Stand Mixer or Hand Mixer
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Ingredients  

  • 1 ½ cup unsalted butter room temperature
  • 6 cups powdered sugar
  • 6 tablespoons coconut cream unsweetened, more as needed
  • ½ teaspoon coconut extract
  • pinch of salt to taste

Instructions 

  • 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.

Notes

This makes enough icing for a 9″ layer cake.
Coconut frosting will keep in the refrigerator for up to one week. 
5 from 24 votes

Nutrition Information

Calories: 1109 | Carbohydrates: 145g | Protein: 1g | Fat: 61g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 11mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 141g | Vitamin A: 1702IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Coconut Frosting with coconut flakes and a title
Coconut Frosting in a bowl and on a wooden spoon with a title
close up of Coconut Frosting with a title
finished Coconut Frosting with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly, I’ve been using your recipes for years. You have made me a better cock and Baker. I’ve learned so much from you. You’re such a blessing that is passed onto your followers and the recipients of the delicious and healthy meals that you share. Thank you. 5 stars

    1. Thank you so much for the kind words Liz, this just made my day! I am so glad you are enjoying the recipes.

  2. I wish you lived in my house as I’d have fantastic meals and deserts every day, please can you send me a recipe for coconut cake please5 stars