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Frosting & Fettuccine

Home » Recipe Search » Frosting

Apr 19, 2022(last updated February 16, 2023)

Fluffy 5 Minute Coconut Buttercream Frosting

5 from 6 votes
BySam Adler
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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 topping all kinds of cakes and cupcakes. As a trained pastry chef I appreciate how quick this recipe is without sacrificing on flavor!

If you’re looking for even more coconut flavor, you can always add some shredded coconut to the frosting as well as a bit of coconut extract. Topping this icing on top of coconut cupcakes will make you feel like your’e on vacation!

This is a super fun tropical icing that is great for the summer but can be used all year round. For summer time especially we also really love strawberry buttercream, raspberry buttercream, mascarpone frosting, and last but not least marshmallow buttercream for a smore’s theme!

WHY YOU SHOULD MAKE THIS RECIPE

  • It’s ready in just 5 minutes!
  • This recipe is naturally vegan and gluten-free.
  • It’s a great way to use up any leftover coconut milk you may have from other recipes.
  • Coconut buttercream frosting is a great way to top cakes, cupcakes, brownies, or even bakery-style cookies!

INGREDIENTS NEEDED

Ingredients for coconut frosting recipe.
  • Softened Butter – The butter needs to be softened to cream. If you forgot to take your butter out, learn how to soften butter quickly.
  • Confectioners Sugar – This special sugar is milled fine so it mixes in easily with the rest of the ingredients while adding a sweet flavor.
  • Coconut Milk – Adds richness, creaminess, and natural coconut flavor to the frosting.
  • Coconut Extract – While optional, a bit of coconut flavored extract gives this frosting a bit more pronounced coconut flavor.
  • Kosher Salt – Balances out the sweetness in the frosting and enhances the coconut flavor.

HOW TO MAKE COCONUT BUTTERCREAM FROSTING

Add the butter and sugar to the stand mixer: For best results, you’ll need to use a stand mixer or electric hand mixer. Fit the paddle attachment onto the stand mixer and add the butter and sugar.

Cream the butter and sugar: Using 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.

Add the coconut milk: To the mixture, 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 immediately.

Creamed butter in a stainless steel bowl on a yellow surface.
Creamed butter
Creamed butter and powdered sugar in a mixer bowl on a yellow surface.
Creamed butter and sugar

TIPS FOR RECIPE SUCCESS

  1. For a stiffer buttercream, add more confectioners sugar until desired consistency is reached. For a thinner buttercream, add more coconut milk until desired consistency is reached.
  2. Always start the mixer on low speed before going higher. This will help prevent a sugar and butter mess 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.
  6. To make a lemon coconut frosting, add the zest of one lemon to the frosting mixture.

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.

You can add 1/2 cup shredded coconut to the recipe as long as you don’t plan on piping it with a small tip. The coconut can get stuck in the tip and wont let you pipe it out. If you want to pipe it, make sure to use a round big tip like an 804, or 806 tip. A star tip will get stuck!

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.

FAQ

Can I substitute coconut cream for the milk?

Yes but you will likely need less, probably about 3 tbsp. If the mixture is too thick add 2 tsp water to thin it out.

What is the difference between icing and buttercream?

Icing is made with sugar and water (sometimes milk) and it’s used as a thinner glaze on top of cakes or cookies. Buttercream is made with butter (or margarine), confectioners sugar, and milk (sometimes cream) and can be used as a thick frosting for decorating cakes or cupcakes.

Is milk or cream better for buttercream frosting?

It really depends on what you’re going for. Milk will give you a lighter and fluffier frosting while cream will give you a richer and thicker frosting. For this coconut frosting you can use coconut milk or coconut cream.

WAYS TO ENJOY

There are so many ways you can enjoy the flavor of sweet coconut on your favorite desserts! I sandwiched this icing in between thick and chewy lemon coconut cookies, and they were SO good!

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

Some other things you can do:

  • Spread a layer on top of No Nut Banana Bread for a sweet breakfast treat.
  • Pairs well with rich Vanilla Cupcakes with Oil.
  • Use it to layer this beautiful Berry Chantilly Cake.
  • Use on top of Mini Vanilla Cupcakes for a quick and easy dessert.
  • Frost a 6 Inch Chocolate Cake for a chocolate coconut treat.
An overhead view of white frosting in a pink bowl on a yellow surface surrounded by shredded coconut.

Fluffy 5 Minute Coconut Buttercream Frosting

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!
5 from 6 votes
Print Pin SaveSaved! Rate
Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: coconut buttercream, coconut frosting, coconut icing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 303kcal
Author: Sam Adler

Ingredients

  • 1 cup 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.

Nutrition

Nutrition Facts
Fluffy 5 Minute Coconut Buttercream Frosting
Amount Per Serving (1 portion)
Calories 303 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg14%
Sodium 126mg5%
Potassium 18mg1%
Carbohydrates 40g13%
Sugar 39g43%
Protein 1g2%
Vitamin A 473IU9%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: Coconut

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
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lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
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fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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