Coconut Cream Cheese Frosting is a must-try if you’re on the hunt for a tropical twist on a classic cream cheese frosting. In 5 minutes, you can create a fluffy, creamy topping that’s perfect for slathering on your favorite cakes or cupcakes. The rich flavor of cream cheese combined with a subtle hint of coconut extract and coconut flakes, strikes the right balance.
Dreamy Coconut Frosting Made from Scratch
This Coconut Cream Cheese Frosting is ridiculously creamy and loaded with coconut flavor from the combination of coconut extract and sweetened shredded coconut. It’s sweet without being too sweet, so it’s perfect for any of your favorite recipes.
This frosting is perfect for a coconut layer cake, vanilla cake, cupcakes, a hummingbird cake, or any dessert that needs a tropical upgrade.
Coconut is one of my favorite flavors so this is a frosting I make a lot. However, while it sounds pretty simple, it took me several tries to get the coconut flavor just right.
Too much coconut extract and it tastes like sun-tan lotion. If you leave it out, it’s hard to get enough coconut flavor. I tired canned coconut milk but it made it too thin and I didn’t want to add too much powdered sugar. So I added just a teeny bit of extract and boosted the coconut flavor with shredded coconut. Just give me a spoon!
It’s a simple recipe, which starts by beating the butter and cream cheese to get a fluffy base. Then, you’ll add in the rest of the ingredients, adjusting to your desired consistency. Since it has shredded coconut, I normally just spread it on, but you pipe it as long as you use a large piping tool so the coconut doesn’t get struck.
Why You’ll Love This Recipe
- Perfect Texture: The whipped cream cheese and butter paired with the shredded coconut creates the perfect texture.
- Versatile: This frosting works well for coconut cake but it’s also perfect for a number of desserts that need a tropical twist. Try using it to spread on cinnamon rolls.
- Quick: You only need 5 minutes to make this creamy frosting recipe.
Recipe Ingredients
- Pantry staples: You’ll need unsalted butter, powdered sugar, and salt.
- Cream cheese: Use full-fat cream cheese, the block kind, not the kind that comes in a tub.
- Coconut extract: You can find this in the baking aisle near the vanilla extract, use it sparingly.
- Shredded coconut: Look for sweetened shredded coconut in the baking aisle.
How To Make Coconut Cake Frosting with Cream Cheese
Step One: Mix the Cream Cheese and Butter
Using an electric mixer, beat together the butter and cream cheese until they’re well combined. Scrape down the sides of the bowl.
Step Two: Add the Sugar and Salt
Next, sprinkle in the powdered sugar and a pinch of salt. Beat everything together until it’s nice and creamy, making sure there are no lumps.
Step Three: Flavor it Up
Stir in a bit of coconut extract and the shredded coconut. Give it another mix until everything’s perfectly blended.
Step Four: Adjust Consistency
If your frosting seems too soft, pop it in the fridge for a few minutes. This will help it firm up a bit for easier spreading.
How Much Does This Recipe Make?
This recipe makes enough frosting for a 2 layer cake, one sheet cake, or a batch of 18 cupcakes.
Make Ahead And Storing
The frosting will last in the fridge in an airtight container for up to one week. You can also store it in the freezer for up to 3 months. Just make sure to let it thaw in the fridge overnight. You may want to whip it again using a hand or stand mixer to get it nice and fluffy again.
Pro Tips For Making This Frosting
- Do not add too much coconut extract. A little goes a long way.
- If the frosting is too soft to spread, place it in the refrigerator for a few minutes.
- Use room temperature butter and cream cheese to avoid a lumpy frosting.
- If you don’t have a stand mixer, you can use a hand mixer and a large bowl. Just make sure all the ingredients are thoroughly combined.
- Make a double batch and freeze for later, so you always have the perfect coconut frosting for your favorite baked goods!
- To thin out the frosting, add a splash of milk.
More Cream Cheese Frosting Recipes
- Chocolate Cream Cheese Frosting (Without Butter!)
- Brown Butter Frosting
- Quick and Easy Caramel Cream Cheese Frosting
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Ingredients
- ½ cup butter room temp
- 12 ounces cream cheese room temp
- 4 cups powdered sugar
- ½ teaspoon salt
- ½ teaspoon coconut extract
- ¾ cup sweetened coconut
Instructions
Frosting:
- Cream the butter and cream cheese together until combined with an electric mixer. Add powdered sugar and salt and beat until smooth and creamy. Add ½ teaspoon coconut extract shredded coconut. Beat until well combined. If it is too thin, add more powdered sugar a little at a time.
Notes
- Do not add too much coconut extract, a little goes a long way.
- If the frosting is too soft to spread, place it in the refrigerator for a few minutes.
- This makes enough frosting to frost a 2 layer cake a sheet cake or 18 cupcakes.
