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Coconut-Cream Cheese Frosting


"I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting."
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15 m servings 209 cals
Original recipe yields 20 servings (5 1/2 cups)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

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Read all reviews 124
  1. 154 Ratings

Most helpful positive review

AMAZING RECIPE! Since I didn't have any coconut flavoring, I used some extra shredded coconut. Absolutely delicious! I use this on many cakes - carrot, white, yellow, coconut cake, coconut pound...

Most helpful critical review

I don't understand all the high reviews, unless all these people like sickeningly sweet, runny frosting. I doubled the cream cheese and left out the cream. Then I put it in the fridge to see i...

Most helpful
Most positive
Least positive

AMAZING RECIPE! Since I didn't have any coconut flavoring, I used some extra shredded coconut. Absolutely delicious! I use this on many cakes - carrot, white, yellow, coconut cake, coconut pound...

Forget the store-bought frostings! This is so easy to make and soooo yummy! I didn't have any coconut extract, but I did use coconut cream instead of heavy cream. Absolutely wonderful. Thank...

I was charged with making a birthday cake for my sister-in-law this year for her 23rd. I've always been desperate to win over my in-laws, and this DID IT! The frosting was phenomenal! My husband...

Incredibily good! I made this to go on my daughter's 12 year birthday cake and all of the girls at the party went nuts on the icing and even ate the leftovers! I didn't add the coconut or the ...

Perfect taste but doesn't hold it's shape well enough to pipe onto cupcakes.

When I started this recipe I thought I had coconut. I fallowed this recipe except for the flavoring and coconut I tested it with Blackwalnut and Almond extract both were good . I went with the B...

I tried this recipe before anyone else reviewed it, and I'm glad I took the risk! This frosting was absolutely delicious! The coconut flavor was not overwhelming, but it was definitely there. ...

My husband and I really like this! I added about a teaspoon of rum in place of the coconut and vanilla extracts and added only enough milk (in place of the cream) to make it the desired consiste...

Amazing! I've made this a few different times for cakes, cupcakes and a carrot cake. It's delicious and is always a huge hit! I've done several variations on it as well with and without the coco...