Coconut Buttercream Frosting

I used this frosting to top the cupcakes in my Hanukkah Cupcake Menorah project. Making frosting from scratch is easier than you might think! If you carefully follow the instructions below, you will end up with a luscious frosting that tastes so much better than the stuff you buy at the store. Yum!

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Coconut Buttercream Frosting


  • 3 cups powdered sugar
  • 1 cup unsalted butter, room temperature
  • 2-3 tsp coconut extract
  • 1-2 tbsp water
  • Pinch of salt
Prep Time: 5 Minutes
Servings: About 2 cups of frosting
Kosher Key: Dairy
  • Sift the powdered sugar and salt into a bowl.
  • Cut the butter into cubes (make sure it's room temperature!) and add it to the sugar and salt.
  • Use an electric mixer to beat the butter and sugar together for 3-4 minutes till it creams together. At first, it will look crumbly and grainy. Continue mixing, using a spatula to push out any butter that gathers in the beaters, till the mixture is thick and creamy.
  • Pour in 2 tsp of coconut extract and mix again. Taste the frosting and add more extract to taste, if desired.
  • Add one teaspoon of water at a time, whipping constantly, till frosting reaches the thickness and texture you desire. You will likely need very little water to achieve the consistency you need.
  • Use frosting for spreading or piping onto room temperature baked goods. This frosting tastes best at room temperature. Frosting will keep for up to five days without refrigeration; to extend shelf like, refrigeration is recommended.

Comments (20)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you for this amazing recipie!! I am making cupcakes and wanted a coconut icing instead of just vanilla. This was exactly what I was looking for!! Thanks again, for a wonderful recipie!

  2. Hello! How many cupcakes were you able to frost with the 2 cups of frosting made? I’m trying to plan for wedding cupcakes

    1. Hi Lissah, I’m sorry for the delayed response, this went to spam for some reason. It really depends on how you plan to frost the cupcakes, what kind of decorating tip you’ll use, etc. If you’re just smearing the frosting on top with a butter knife, 2 cups will frost about 1 dozen cupcakes. If you’re planning on using a decorating tip and piping the icing into a more decorative design, you will likely need a lot more.

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I love this recipe! I made it for my family before with a regular white cake batter for cupcakes, and they loved it. I made it again, but didn’t look ahead and I didn’t have enough Coconut Extract, so I did a little Coconut Extract and fresh lime juice, it was delicious! Thanks so much for the recipe!

    1. Hi Elaine, it is not on the site at the moment. It’s an older recipe and I want to test it again it before reposting, it is on my “to do” list.

  4. i love buttercream, its my favorite, what kind of butter did you use, i first made a batch w/butterlite, i didnt like it, so i got 1 stick of regular butter then realized i needed 2 so i used 1 stick regular butterlite and 1 stick of regular and it taste like im eating butter out of the tube, im not jumping through hoops over it, i was surprised that the recipe is powdered sugar and not regular sugar, any suggestions?

    1. Lisa, I suggest using pure butter (organic if you can) rather than a butter/margarine mix. Pure butter will give you the best flavor results here. Powdered sugar is a must with this type of frosting, regular sugar will make it grainy.

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Omgah!!!! This recipe was so easy it was confusing haha. This is sooooo easy and soooooo good. Never using another recipe ever again xoxoo

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