Buttercream-Coconut Cake Icing

Buttercream-Coconut Cake Icing

32
Rizzy Fischer 0

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

Ingredients 15 m {{adjustedServings}} servings 268 cals

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Nutrition

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  • 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

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Directions

  • 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.
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Reviews 32

  1. 36 Ratings

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naples34102
11/28/2012

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.

bakingalaska
5/16/2012

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!

carmie-bear
6/13/2013

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 gave the icing a subtle coconut flavour and lovely smoothness. I also didn't add any coconut into the frosting itself, just toasted on the outside. Thank you for the amazing recipe, I will definitely be making this again :)