Buttercream-Coconut Cake Icing Recipe - Allrecipes.com
Buttercream-Coconut Cake Icing Recipe
  • READY IN 15 mins

Buttercream-Coconut Cake Icing

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"This simple icing recipe pairs perfectly with ANY type of cake!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
  2. Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
  3. Stir enough milk into butter mixture to achieve desired consistency for icing.
  4. Fold half the coconut into the icing; spread icing over cake.
  5. Sprinkle remaining coconut and pecans over icing.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins

Reviews More Reviews

Nov 28, 2012

Most buttercream frosting recipes are good, especially with some tweaking. This one is excellent without it. Rich, smooth,creamy and not too sweet. A little less powdered sugar in this recipe than most makes all the difference. I didn't add the pecans, and chose to sprinkle the coconut on top, but with or without those additions, this is one of the best buttercream frostings around. However, I always use hi-ratio shortening in any frosting recipe calling for shortening and it, too, makes all the difference. One recipe generously frosted 12 cupcakes.

May 16, 2012

Wow! So for me, I was looking for a recipe that didn't include anymore egg whites-I already used 3 for my cake- that would go along with my coconut cake. This icing is LOVELY. (I made this for mother's day and excluded the pecans-my mom's allergic) I also just put in a few hand fulls of coconut rather than a full bag, just enough for flavor. Once I iced my cake, I covered it with full on coconut chunks (unsweetened). It looked beautiful!


27 Ratings

Aug 01, 2012

Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.

Jun 13, 2013

This was so so so yummy! Everyone loved it! I made a few adjustments that worked really well. Instead of shortening I used 3/4 cup of butter and 1/4 cup of coconut oil (virgin, cold pressed). It gave the icing a subtle coconut flavour and lovely smoothness. I also didn't add any coconut into the frosting itself, just toasted on the outside. Thank you for the amazing recipe, I will definitely be making this again :)

Aug 08, 2012

No nuts and coconut was finely chopped into the cake ... but the frosting was divine! I use coconut milk in place of whole milk ... made the frosting really smooth.

Aug 11, 2012

I used 1 stick of butter, 4 cups of confectioners sugar, 1/4 cup of milk and 1.5 tsp of vanilla extract and beat by hand. I tossed in two small handfuls of pecan chips and toasted 1 cup of coconut in the toaster oven, then crumbled it by hand when it was cool before mixing it into the frosting. WOW I can't believe how delicious it is on my Extreme Chocolate Cake (also on allrecipes.com)! Give it a try and I think you'll agree!

Feb 21, 2013

This is so perfect for my delicious almond joy cupcakes

May 16, 2013

Made this last night to go with a chocolate fudge cake and it was a hit! I had planned on taking a picture, but, sadly, the only evidence that there was even a cake to begin with are the lingering crumbs on my husbands plate! I did do a few small modifications: #1 - I used only half the amount of vanilla extract added a tsp of coconut extract. Soooooo yummy! #2 - I added 3/4 of a bag of coconut instead of half. This will definitely be going into our "keep" folder Thanks so much for the recipe, Rizzy!


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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