Whether you need the perfect frosting for coconut cupcakes or want to add a tropical twist to your next layer cake, this coconut buttercream is absolutely divine. It’s so creamy, simple to make, and flavored beautifully with a little coconut extract and coconut milk. It’s easy to go overboard when it comes to coconut extract, but I use just the right amount here! This coconut buttercream recipe makes the ideal amount of frosting for piping swirls onto 15 cupcakes or you can double the recipe for filling and frosting a layer cake.

coconut buttercream recipe for cakes and cupcakes

Perfectly Flavored Coconut Buttercream

It’s easy to go overboard with coconut flavor, so I practiced restraint with the coconut extract to capture the essence of coconut without overdoing it. This was especially important because I paired this coconut buttercream with coconut flavored cupcakes. To keep it all balanced, I used a little coconut extract (just ½ teaspoon), balanced it with vanilla extract, and rounded it out with coconut milk. I like this brand of coconut extract, but if you can only find imitation coconut extract at your local grocery store, that works too.

In addition to being perfectly flavored, this coconut buttercream is so easy to work with for cake and cupcake decorating. The high fat content in the coconut milk makes it extra silky while adding a little coconut flavor as well. If you don’t have coconut milk on hand, you can use whole milk as a substitute, just keep in mind that it will be slightly less coconut flavored.

coconut frosting recipe for cakes and cupcakes

Cake Flavors to Pair with Coconut Buttercream

I love pairing this coconut buttercream with coconut cupcakes and even dipping them in shredded coconut afterwards (you could say I am a fan of the flavor). A double batch would also pair well with the following cake flavors:

Coconut Cake (my layer cake version of the coconut cupcakes)
Chocolate Cake
Lemon Cake
Chocolate Vanilla Marble Cake
Strawberry Cake
Chai Cake

coconut cake with coconut cream cheese buttercream recipe by sugar and sparrow

coconut cupcakes topped with coconut buttercream and shredded coconut

Ingredients

1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
1/2 tsp coconut extract
1 tsp pure vanilla extract
1 1/2 Tbsp coconut milk OR whole milk, room temperature
pinch of salt, or to taste

Instructions

With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣
Add the coconut extract, vanilla, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣

Notes

Coconut Extract: real coconut extract is best in this recipe (I use this brand), but imitation coconut extract works fine too.

To Make Ahead: The coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.

Yield: This buttercream makes enough to:

Frost 12-15 cupcakes with a piping bag
Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.

Coconut Buttercream

Perfectly Flavored Coconut Buttercream

Cake Flavors to Pair with Coconut Buttercream