Coconut Frosting

A spoonful of thick, creamy yogurt held above a bowl filled with more yogurt, placed on a white speckled plate.

This Coconut Cream Cheese Frosting is rich, tangy, and perfectly sweet with a hint of coconut flavor. It’s smooth, spreadable, and pairs beautifully with carrot cake, coconut cake, or even chocolate cupcakes.

Course Dessert

Cuisine American

Keyword coconut cream cheese frosting, coconut frosting

Prep Time 10

Total Time 50

Servings servings

Calories 485kcal

Author Katie Cooksey

Ingredients

for the coconut cream cheese frosting-

1 cup butter very soft but not melted (I used salted butter)
16 oz cream cheese at room temperature
2 pounds powdered sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract

US Customary - Metric

Instructions

In a large mixing bowl, using an electric hand mixer or stand mixer, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.
Add in powdered sugar, vanilla extract, and coconut extract and mix very slowly until it starts to come together.
Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute.
Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.
Refrigerate until ready to use on cakes, cupcakes, cookies or even as a fruit dip!

Video

Notes

Storage Directions

Make Ahead: This frosting can be made up to 5 days in advance. Store in an airtight container in the fridge.
Freezing: Yes, you can freeze it. Just thaw in the fridge overnight and re-whip before using.
Storage: Keep covered and refrigerated. Let it sit out a bit before spreading if it’s too firm.

Nutrition