Buttercream-Coconut Cake Icing


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

Prep Time:
15 mins
Total Time:
15 mins
3 cups


  • ½ cup unsalted butter, softened

  • ½ cup vegetable shortening

  • 1 teaspoon vanilla extract

  • 3 cups confectioners' sugar, sifted

  • 2 tablespoons milk, or as needed

  • 1 (7 ounce) package sweetened flaked coconut, divided

  • ¼ cup chopped pecans


  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
17g Fat
30g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 268
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 43%
Cholesterol 15mg 5%
Sodium 37mg 2%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 28g
Protein 1g
Calcium 7mg 1%
Iron 0mg 1%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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