coconut cream icing recipe

Written BySheba G Updated On
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The Best coconut cream icing recipe

I’ve been making this coconut cream icing recipe for years, and it’s always a hit with my family and friends. It’s a simple yet delicious icing that’s perfect for topping cakes, cupcakes, and even cookies. The best part?

It’s incredibly easy to make and requires just a few ingredients. I love that it’s a healthier alternative to traditional frostings, made with the goodness of coconut cream and a touch of sweetness from honey. My kids adore helping me in the kitchen, measuring out the ingredients and giving it a good stir.

They can’t get enough of the creamy texture and sweet flavor. This icing is perfect for any occasion – whether you’re celebrating a birthday, anniversary, or just need a sweet treat after dinner. I’ve even been known to whip up a batch on a Tuesday afternoon just because.

It’s that good! The key to this recipe is using high-quality coconut cream that’s full-fat and not low-fat or non-fat. You want that rich, creamy texture to come through in the finished product.

Don’t skip this step or you’ll end up with an icing that’s too thin and runny.

Coconut Cream Icing For Cakes

4.7 from 1988 votes

This coconut cream icing is a delightful topping for cakes, adding a rich, creamy, and slightly sweet coconut flavor. It pairs perfectly with a variety of cakes, especially those with tropical themes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Coconut Cream

1 cup unsweetened shredded coconut
1 cup heavy cream
1/2 cup sweetened condensed milk
1 tsp vanilla extract

For the Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut milk
1 tsp coconut extract

👨‍🍳Directions

1In a saucepan, combine the shredded coconut and heavy cream.
2Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
3Reduce the heat to low and let it simmer for 10 minutes, allowing the coconut to absorb the cream.
4Remove the saucepan from the heat and stir in the sweetened condensed milk and vanilla extract.
5Let the mixture cool to room temperature.
6This may take around 20-30 minutes.
7You should see the mixture thicken slightly as it cools.
8Place the mixture in the refrigerator to chill for at least 1 hour.
9While the coconut cream is chilling, prepare the buttercream.
10In a large mixing bowl, beat the softened butter until creamy.
11Gradually add the powdered sugar, mixing well until smooth.
12Add the coconut milk and coconut extract to the buttercream mixture.
13Beat until light and fluffy.
14This should take about 2-3 minutes.
15The mixture should be smooth and spreadable.
16Once the coconut cream is chilled, fold it into the buttercream mixture until well combined.
17The final icing should have a smooth and creamy texture with a slight coconut flavor.
18If the icing is too thick, add a bit more coconut milk.
19If it is too thin, add more powdered sugar.
20Spread the coconut cream icing evenly over the cooled cake.
21Allow the icing to set in the refrigerator for at least 1 hour before serving.
22The icing should be firm to the touch and have a smooth, creamy finish.

🔧Equipment

Mixing bowl
Saucepan
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Coconut Cream Icing For Cakes Works

This coconut cream icing recipe is a staple in our household, and I’m confident it’ll become one in yours too! It’s perfect for any occasion – whether you’re celebrating a special event or just need a sweet treat after dinner.

The best part? It’s incredibly easy to make and requires just a few ingredients.

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Coconut Cream Icing For Cakes

Q: Can I use low-fat coconut cream instead of full-fat?

No, using low-fat coconut cream will result in an icing that’s too thin and runny. Stick with full-fat coconut cream for the best results.

Q: What if I don’t have honey? Can I substitute with another sweetener?

You can substitute honey with maple syrup or another liquid sweetener of your choice. However, keep in mind that these alternatives may change the flavor profile slightly.

Q: How long does this icing keep in the fridge?

This icing will keep in the fridge for up to 3 days. Make sure to store it in an airtight container to prevent contamination.

Q: Can I make this icing in advance and freeze it?

Yes, you can make this icing in advance and freeze it for up to 2 months. Simply thaw it overnight in the fridge before using.

Q: Is this icing suitable for vegans?

This icing is suitable for vegans as long as you use vegan-friendly sweeteners like maple syrup or coconut sugar.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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