Buttercream-Coconut Cake Icing

Buttercream-Coconut Cake Icing

Rizzy Fischer

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

Ingredients

15 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • 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.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Reviews

Read all reviews 41
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

It was greasy tasting.

Most helpful
Most positive
Least positive
Newest

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...

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...

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 ...

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...

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 is an excellent frosting. It spread really well and the coconut flavor didn't overwhelm. I took away one star because I found it overly sweet, even on my spice cake which can usually with...

This is so perfect for my delicious almond joy cupcakes

This is a great recipe for buttercream. Instead of vanilla, I use coconut extract so you can it really tastes the coconut and I use about 1 1/2 to 2 tablespoons. It's not too much at all. I alwa...

Other stories that may interest you