This Coconut Buttercream Frosting is super fluffy and can be made in just 5 minutes! It will add that tropical flare you are looking for to all your cakes and cupcakes. Just combine some simple ingredients like coconut milk, sugar, and butter, and you’ll be ready to frost in no time! This is the best frosted on top of coconut cupcakes!

An overhead view of white frosting in a pink bowl on a yellow surface surrounded by shredded coconut.

This rich coconut frosting is thick and fluffy, with a subtle sweetness that is perfect for coconut lovers. I used coconut milk in this recipe to give it the subtle hints, but if you want a deeper flavor you can add coconut extract.

Thats what I love so much about frosting recipes- they really are so versatile on flavors and you can always tweak it based on your preference.

Even though I am trained in pastry, and there are baking rules to stick to, this is something that is totally up to you.

Want more texture? You can also add some (1/2 cup) shredded coconut to the frosting. But, if you are planning on piping it, just make sure you use a large tip as the coconut can get stuck in the tip! Topping this icing on top of coconut cupcakes will make you feel like you’re on vacation!

This is a super fun tropical icing that is great for the summer but can be used all year round. Coconut buttercream frosting would also be fun topped over pineapple cupcakes, strawberry filled cupcakes or banana cupcakes!

What you need

Ingredients for coconut frosting recipe.

Making coconut frosting

Creamed butter in a stainless steel bowl on a yellow surface.
Add the butter and sugar to a hand or stand mixer with the paddle attachment. On low speed, mix the butter and sugar then turn it to a medium speed as it emulsifiers. Continue mixing for one minute being sure to scrape down the sides of the bowl with a rubber spatula.
Creamed butter and powdered sugar in a mixer bowl on a yellow surface.
Add coconut milk and coconut extract (if using). Give it another mix on low speed for about two minutes or until the frosting is fluffy and thick. Use right away or store

TIPS FOR RECIPE SUCCESS

  1. For a stiffer buttercream, add more confectioners sugar until you get the consistency you like. For a thinner buttercream, add more coconut milk.
  2. Always start the mixer on low speed before going higher. This will help prevent a sugar and butter explosion on your counter.
  3. This recipe will frost 12 cupcakes or fill and frost a 2 layer 9 inch cake.
  4. Coconut milk can sometimes separate when sitting, so just give it a good stir before using.
  5. To get the best results, use full-fat coconut milk. This will give you a richer and creamier frosting. If you’re using coconut cream, you’ll only need 3 tablespoons.

Decorating with this frosting

This coconut frosting is really great to fill and frost homemade cakes and cupcakes. There is no shredded coconut in this recipe but you can frost a cake with this frosting as is, then add shredded coconut on top of it for garnish!

To put shredded coconut on top of cake make sure to stick it on right after you frost with the buttercream so that it sticks. If you wait too long the buttercream will harden and the coconut will not stick.

Lemon coconut cookie sandwiches filled with coconut buttercream frosting on a parchment lined sheet tray.

I sandwiched this icing in between thick and chewy lemon coconut cookies, and they were SO good!

An overhead view of white frosting in a pink bowl on a yellow surface surrounded by shredded coconut.
4.84 stars (36 ratings)

5 Minute Coconut Buttercream Frosting

Prep: 5 minutes
Total: 5 minutes
Servings: 12 cupcakes
This Coconut Buttercream Frosting is super fluffy and can be made in just 5 minutes! It will add that tropical flare you are looking for to all your cakes and cupcakes! Just combine some simple ingredients like coconut milk, sugar, and butter, and you'll be ready to frost in no time! This is the best frosted on top of coconut cupcakes!
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Ingredients

  • 1 cup unsalted butter, softened, 226g
  • 4 cups confectioners sugar, 454g
  • 4 ½ tbsp coconut milk
  • ½ tsp coconut extract, (optional)
  • 1 pinch kosher salt

Instructions
 

  • In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.
  • Continue to mix on medium speed for 1 minute.
  • Stop the mixer and scrape down the sides of the bowl.
  • Add the 4 ½ tbsp coconut milk and pinch of salt. Mix on low again moving up to medium and whip for 2 minutes.
  • Frost on your favorite cupcakes or between cookies!

Notes

This is a great filling and frosting for cakes. You can frost a cake with this buttercream and then add shredded coconut on top.
Only pipe this frosting using a large round tip, if you use a small or star tip the coconut will get stuck. 
You can use coconut cream to sub for the milk but will only need 3 tbsp.

STORAGE AND FREEZING

Storage: To store coconut buttercream, keep it in an airtight container at room temperature for up to one week. If you live in a warmer climate, store it in the refrigerator to make sure it doesn’t spoil.
Freezing: You can freeze coconut frosting for up to 3 months. Store it in an airtight container and thaw it overnight in the refrigerator before using it.
Serving: 1portion, Calories: 303kcal, Carbohydrates: 40g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 126mg, Potassium: 18mg, Sugar: 39g, Vitamin A: 473IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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