Coconut Cream Cheese Frosting Recipe

This coconut cream cheese frosting is 8 ounces of cream cheese and ½ cup butter beaten with 3½ cups powdered sugar, ¼ cup canned coconut cream, vanilla, coconut extract and a pinch of salt. It takes about 30 minutes and frosts 12 cupcakes or one 8-inch layer cake.

The coconut flavor comes mostly from the extract. The coconut cream is kept to a quarter cup on purpose, because more liquid is the fastest way to turn cream cheese frosting soft.

What Goes In and What One Batch Covers

• Base: 8 ounces full fat brick cream cheese and ½ cup unsalted butter, both softened
• Sweetener: 3½ cups powdered sugar, added one cup at a time
• Coconut: ¼ cup canned coconut cream plus ½ teaspoon coconut extract
• Flavor: 1 teaspoon vanilla extract and a pinch of salt
• Time: 10 minutes prep, about 20 minutes mixing and adjusting
• Covers: 12 cupcakes with a generous swirl, or one 8-inch layer cake
• Optional toppings: toasted coconut flakes, white chocolate shavings or crushed macadamia nuts

Use the brick cream cheese, not the tub. Tub spread holds more water, and this frosting already has coconut cream adding moisture, so a tub version goes soft before the sugar is even in. Softened butter should take a fingertip dent without looking greasy.

Coconut Cream or Canned Coconut Milk?

Canned coconut cream is thicker and richer, which is why the recipe uses it. Canned coconut milk is thinner and makes a looser frosting. If milk is all you have, chill a can of full fat coconut milk and scoop only the thick layer from the top. Skip carton coconut milk, it is mostly water.

Coconut cream separates in the can. Stir it smooth and let the measured ¼ cup sit at room temperature first. Cold lumps of coconut fat do not blend into butter and show up as small white flecks in the frosting.

Mixing It Smooth, Step by Step

Beat the cream cheese and butter for 2 to 3 minutes, until completely smooth and fluffy. This is the only stage where lumps come out, so do not rush it. Once powdered sugar goes in, any cold bits of cream cheese stay as specks.

Add the vanilla, coconut extract, coconut cream and salt and mix until smooth. The bowl should smell clearly of coconut now, sweet and a little nutty.

Add the powdered sugar one cup at a time on low speed so it does not fly out of the bowl. When it is all in, turn the mixer up and whip for 2 to 3 more minutes, until light and fluffy. Stop there. Cream cheese loosens the longer it is beaten.

Firm Enough to Pipe a Tall Swirl

Check the texture before you fill a piping bag. Too thick to spread? Mix in one more tablespoon of coconut cream. Too soft to hold ridges? Chill the bowl for 15 to 20 minutes first, then add powdered sugar a little at a time only if it is still slumping.

Pipe onto cupcakes that are completely cool. Even a slightly warm cupcake melts the butter and the swirl sags within minutes. In a warm kitchen, put the filled piping bag in the fridge for 10 minutes between trays.

When the Frosting Turns Runny

• Soft from the start: tub cream cheese or butter that was warm and shiny. Chill 20 minutes and beat briefly; next time use brick cream cheese.
• Runny after long whipping: the cream cheese was overbeaten. Chill it, then stir by hand rather than whipping again.
• Loose after adjusting: too much extra coconut cream. Add powdered sugar 2 tablespoons at a time and chill.
• Lumpy: the cream cheese was cold. Let the bowl sit 15 minutes at room temperature and beat on low until smooth.
• Tastes faint: coconut cream alone is mild, so check that the extract went in. Do not add more cream; finish with toasted coconut instead.

Cream Cheese Version or Coconut Buttercream?

Pick this coconut cream cheese frosting when you want tang and a softer, creamier bite. It balances sweet cakes well, but it is softer in heat and has to live in the fridge once the cake is frosted.

Pick coconut buttercream frosting when the cake sits out on a party table, when you need sharp piped borders, or when you want a sweeter, purely coconut flavor. For a light, airy topping on chilled desserts, coconut whipped cream is softer than both. If you want cream cheese tang without coconut, use easy cream cheese frosting.

Cakes and Cupcakes That Suit Coconut Frosting

It fits yellow or white cupcakes, a vanilla sheet cake, and coconut layer cakes such as sour cream coconut cake or tropical pineapple coconut cake. It also works on cinnamon rolls and between sandwich cookies.

A slice of coconut cream cheese pound cake with a thin layer on top is another good match. For a fruitier frosting on the same cakes, try blueberry cream cheese frosting.

To toast coconut flakes for the top, spread them on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once. Pull them as soon as most flakes are light gold, since they burn fast at the end. Let them cool fully before sprinkling, or they melt the frosting where they land.

Storing Leftovers and Frosted Cakes

Keep leftover frosting in an airtight container in the fridge for up to 5 days. It firms up when cold. Let it soften on the counter for 20 to 30 minutes, then rewhip briefly until smooth.

A cake or cupcakes finished with this frosting belong in the fridge too, covered. Take them out 20 to 30 minutes before serving so the frosting tastes creamy, and do not leave them out for more than about 2 hours. To get ahead, make the frosting a day early, chill it, and bring it back to spreading texture before you decorate.

Quick Answers on Coconut Frosting

Is coconut cream cheese frosting dairy free?

No. It uses cream cheese and butter. For a coconut icing for cake that is dairy free, see this dairy free frosting.

Is this the coconut frosting for German chocolate cake?

No. German chocolate cake uses a cooked coconut pecan frosting made with evaporated milk and egg yolks. Use this German chocolate frosting for that cake.

Can I make it without coconut extract?

Yes, but the coconut flavor will be faint, because ¼ cup coconut cream is mild once mixed with cream cheese and sugar. Toasted coconut on top helps bring the flavor back.

Pin this coconut cream cheese frosting so it is easy to find for the next batch of cupcakes.