Recipe by Rizzy Fischer
"This simple icing recipe pairs perfectly with ANY type of cake!"
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unsalted butter, softened
confectioners' sugar, sifted
milk, or as needed
1 (7 ounce) package
sweetened flaked coconut, divided
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.
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!
Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.
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.
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 :)
This is so perfect for my delicious almond joy cupcakes
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttercream-Coconut Cake Icing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 152
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