I once tried Coconut frosting when I made Zucchini Cake and I loved it. I thought of creating a separate blog because I immediately knew I will be re-using it over and over again. This is another version of American Buttercream Frosting with Coconut Flavor. The coconut gives a really good flavor and texture to the Buttercream Frosting. I had used this to fill layers of cake or as main frosting for the cake. This is a small batch, you can double the recipe to yield a bigger batch. Let’s get started!

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1 cup Icing/Confectioners Sugar (sifted)
• 1/4 cup + 2 tbsp shredded coconut (sweetened or unsweetened)

Variation:

Coconut Buttercream Whipped Frosting : Add 1/4 cup whipped cream to this recipe. Click here for tips on how to whip cream successfully

Instructions:

1. In a stand mixer or hand mixer, cream the butter until it becomes fluffy (approximately 5 minutes).
2. Add Icing Sugar and mix until it gets a  smooth texture (approximately 8-10 minutes)
3. Add shredded coconut and continue mixing until fully combined.
4. Keep in the fridge and let stand in room temperature before using for a more spreadable consistency.

Good To Know:

1. Room  temperature butter is very important for this frosting.
2. If you store this in the fridge, leave to room temperature before using so that it will be spreadable.

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