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READY IN 15 mins

Buttercream-Coconut Cake Icing

Read Reviews (12)

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

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Original recipe makes 3 cups Change Servings

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted

2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
1/4 cup chopped pecans

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Directions

Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
Stir enough milk into butter mixture to achieve desired consistency for icing.
Fold half the coconut into the icing; spread icing over cake.
Sprinkle remaining coconut and pecans over icing.

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PREP 15 mins
READY IN 15 mins

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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.

—naples34102

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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!

—bakingalaska

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14 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.

—MrsFisher0729

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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.

—sweetserenade

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Apr 21, 2013

This frosting is to. die. for.

—Sarah Jo

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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!

—DR in TX

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Mar 01, 2013

Just tried this and it looks and tastes awesome! My customer will be so pleased!

—ataraninja1

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Feb 21, 2013

This is so perfect for my delicious almond joy cupcakes

—ItalianLittleMonster

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Nutrition

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.

Nutritional Information

Buttercream-Coconut Cake Icing

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 268
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 8.6g 43 %
Cholesterol 15mg 5 %
Sodium 37mg 1 %
Potassium 57mg 2 %
Total Carbohydrates 30.1g 10 %
Dietary Fiber 1.4g 6 %
Protein 0.7g 1 %
Sugars 27.7g
Vitamin A 4 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
Thiamin 2 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate < 1 %

* 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.