Calling all frosting aficionados and coconut lovers! Ever dreamed of slathering your baked goods with a creamy, coconut-infused cloud? Well, dream no more! I’m here to introduce you to a Coconut Buttercream Frosting that’s so good, that you'll want to hide it from your neighbors, or better yet, showcase your baking prowess and make them green with envy.

This buttercream is a game-changer for any tropical or summer-themed dessert. Imagine it atop cupcakes, layered cakes, or even as a fancy filling for cookies. The hint of coconut will transport you straight to an island paradise, with no flight required. Plus, I’ve got some tweaks and tips to ensure your coconut buttercream is not just good but legendary. Let’s whip up some creamy, coconutty goodness!


  • 1 and 1/2 cups (229 g) unsalted butter, softened
  • 5 cups (600 g) confectioners' sugar, sifted
  • 1/8 teaspoon salt
  • 4-6 tablespoons canned coconut milk or coconut cream


  1. Butter Base: Kick things off by tossing that softened unsalted butter into a large bowl. With your hand mixer or stand mixer (whisk attachment on), whip it up on medium-high for around 5 minutes until it's smoother than a piƱa colada on a hot day.

  2. Sugar, Baby: Ease into it by adding 2 cups of your sift. confectioners' sugar at a lower speed. You're aiming to get it all cozy and moistened up before the real mixing begins.

  3. Sugar Rush: Gradually invite the rest of the sugar to the party, one cup at a time, beating well and making sure they're all getting along by scraping down the bowl sides as needed.

  4. Salty and Sweet: It’s time to sprinkle in that pinch of salt and start drizzling in the coconut milk or cream tablespoon by tablespoon. Keep the beat going at medium speed until everything’s nice and incorporated. Add more coconut milk if you're all about that stronger flavor.

  5. Fluff It Up: Crank the volume up to medium-high and let it whip until the frosting is as light and fluffy as the clouds, scraping down the sides occasionally to make sure no bit gets left behind.

  6. Taste Test & Adjust: Love the coconut flavor? Feel free to add a bit more coconut milk or cream until it's just right. Want it even more coconutty? Stir in up to 1 teaspoon of coconut extract for that extra tropical punch. Vanilla extract can also get in the mix for added depth.

Make-Ahead Tips:

  • Storage: Got leftovers? Plop the frosting into an airtight container and refrigerate for up to 4 days. Need it later down the line? It can chill in the freezer for up to 3 months. Just remember to let it thaw in the fridge overnight and soften at room temperature before redecorating your goodies.

Final Pro Tips:

  • Softening Butter: Let the butter hang out at room temperature for a bit before you start. Microwaving is a no-go unless you fancy melted messes.

  • Coconut Prep: Can't get enough coconut? Ensure your coconut milk or cream is well mixed before using. Sometimes the fat and liquid like to part ways in the can.

  • Flavor Boost: If the coconut flavor is playing hard to get, a dash of coconut extract will make it come forward. Vanilla extract is also a welcome guest for that added aromatic kick.

Here you go! A tropical buttercream dream that's bound to become the star of your dessert table. Enjoy creating (and eating) your sweet, coconut-infused masterpieces!