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Buttercream-Coconut Cake Icing

Rated as 4.75 out of 5 Stars

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

15 m servings 268 cals
Original recipe yields 16 servings (3 cups)

Directions

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  • 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.

Nutrition Facts


Per Serving: 268 calories; 16.9 g fat; 30.1 g carbohydrates; 0.7 g protein; 15 mg cholesterol; 37 mg sodium. Full nutrition

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Reviews

Read all reviews 47
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I found the icing to be too sweet, but the shortening does extend its out of fridge life as far as shape and piping go

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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...

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...

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 ...

I used 1 stick of butter, 4 cups of confectioners sugar, 1/4 cup of milk and 1.5 tsp of vanilla extract and beat by hand. I tossed in two small handfuls of pecan chips and toasted 1 cup of cocon...

No nuts and coconut was finely chopped into the cake ... but the frosting was divine! I use coconut milk in place of whole milk ... made the frosting really smooth.

Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.

This is an excellent frosting. It spread really well and the coconut flavor didn't overwhelm. I took away one star because I found it overly sweet, even on my spice cake which can usually with...

This is so perfect for my delicious almond joy cupcakes

This is a great recipe for buttercream. Instead of vanilla, I use coconut extract so you can it really tastes the coconut and I use about 1 1/2 to 2 tablespoons. It's not too much at all. I alwa...