Buttercream-Coconut Cake Icing

Buttercream-Coconut Cake Icing

Made  times
Rizzy Fischer 0

"This simple icing recipe pairs perfectly with ANY type of cake!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings 268 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

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.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.



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...

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 ...

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...

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

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 is so perfect for my delicious almond joy cupcakes

made it exactly as posted 1st time, omitted pecans the 2nd time and substituted coconut milk for whole milk the 3rd time. All were AWESOME!!!!!!! Thank you for this recipe.

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 lingeri...

From around the web