Coconut Buttercream Frosting – Creamy Homemade Coconut Icing

This coconut buttercream frosting is a smooth, fluffy topping made with butter, powdered sugar, coconut milk, and coconut extract. This coconut buttercream frosting recipe works as a coconut frosting recipe easy enough for beginners, yet reliable for layered cakes, cupcakes, and coconut desserts that need structure and flavor.

I use this homemade coconut frosting when I want a true coconut taste without a heavy texture. The result feels creamy, light, and steady, with a soft coconut cream buttercream finish that pipes cleanly and spreads with control.

This coconut buttercream recipe relies on a simple ratio of one cup butter to four cups powdered sugar. That ratio creates stability, sweetness, and a pipeable coconut buttercream icing that holds ridges and swirls.

I cream the butter for a full three minutes because air changes everything. Air creates lift, and lift gives that soft coconut icing recipe texture that feels whipped rather than dense.

Full fat coconut milk adds flavor and moisture without thinning the structure. Two tablespoons usually give me the right consistency, and that small detail makes a big difference.

If I want something lighter, I sometimes pair it with whipped cream frosting on a layered cake for contrast. The buttercream gives strength, and the whipped layer adds softness.

What You Need

Unsalted butter builds the base and carries the coconut flavor. I choose butter that feels firm yet pliable at room temperature because overly soft butter loses structure.

Powdered sugar sweetens and thickens at the same time. I sift it because tiny lumps show up in piping, and I like a clean finish.

Full fat coconut milk brings depth that water or regular milk cannot match. Coconut extract sharpens the flavor, and vanilla rounds it out so the coconut cream icing tastes balanced rather than sharp.

Salt keeps sweetness in check, and I never skip it. For a different texture, I sometimes switch to marshmallow frosting when I want stretch and shine instead of structure.

Spotlight: Coconut Extract

Coconut extract drives the identity of this coconut frosting recipe. Coconut milk adds background flavor, but extract delivers clarity and strength.

I add one teaspoon first, then taste. A small extra splash, about a quarter teaspoon, deepens aroma without overpowering the butter.

Quality matters here. I use pure extract because imitation versions taste flat and slightly bitter, and that note lingers.

This extract pairs beautifully with cakes like White Chocolate Coconut Cake where coconut needs to stand beside white chocolate without fading.

How to Make It

I beat softened butter on medium speed for three minutes until it turns pale and fluffy. The color shift tells me air has entered the mixture.

I add powdered sugar one cup at a time, mixing slowly at first, then increasing speed. I scrape the bowl often because hidden butter pockets create uneven texture.

I pour in coconut milk, coconut extract, vanilla, and salt, then beat again for two to three minutes. The frosting should look smooth and slightly glossy.

I finish with a final whip on medium high speed, which creates that airy coconut buttercream icing texture I want on cakes like Southern-Style Sour Cream Coconut Cake.

How to Tell It’s Done

The frosting should hold a soft peak when you lift the beater. It should spread easily without dragging crumbs from the cake.

If it feels stiff and dull, it needs a touch more coconut milk. If it looks shiny and loose, it needs a spoon of powdered sugar.

I trust texture more than time. My hand and spatula tell me more than the clock.

Troubleshooting

If the frosting tastes too sweet, add a pinch of salt and whip again. Salt resets flavor quickly.

If it looks grainy, beat longer. Powdered sugar needs time to dissolve fully into the butter.

If it turns too soft during decorating, chill it for ten minutes. I use this trick often on taller cakes like Moist Chocolate Coconut Cake where height adds pressure.

Ways to Change It

For coconut cream buttercream, replace one tablespoon coconut milk with coconut cream for a thicker texture. That small swap increases richness.

For a textured version, fold in a quarter cup finely shredded coconut at the end. The flakes add bite and visual detail.

For a lighter coconut cream icing, reduce powdered sugar by half a cup and increase whipping time slightly. The texture feels softer and less dense.

Practical Tips

Store this homemade coconut frosting in an airtight container in the refrigerator for up to five days. Bring it to room temperature before using.

I always re whip it for one to two minutes before spreading. That quick step restores smoothness and volume.

Room temperature butter matters more than speed. Butter that feels cool but soft gives the best structure.

Clean beaters create cleaner swirls. I learned that the hard way after rushing once.

Sifted sugar creates a smoother finish. That small habit saves time later.

How to Serve It

Spread it thick over coconut layer cake. Pipe it onto vanilla cupcakes with toasted coconut on top.

Use it between chocolate cake layers for contrast. Or swirl it high and simple on sheet cake.

Save This Recipe

Save this coconut buttercream frosting to your Pinterest board so you can return to it anytime you bake. I use it often, and I think you will too.

Let me know in the comments how your coconut buttercream recipe turned out or if you tried a variation. I read every message and I enjoy hearing what you bake.