coconut buttercream

A two layer Coconut Cake covered in coconut buttercream.

Coconut Cake

(2 and 1/4 cups) plain flour

(1 and 1/2 cups) caster sugar

baking powder

eggs, room temperature

240 ml (1 cup) tinned coconut cream

vanilla extract

(1 cup) shredded coconut (toasted)*

(4 cups) icing sugar

tinned coconut cream

(2 cups) coconut flakes, to decorate

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.

In a large mixing bowl, add flour, sugar and baking powder. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in the coconut cream and vanilla. Start to beat on low speed and then turn up to medium speed. Add shredded coconut. Mixture should be creamy and smooth.

Divide cake batter between your two prepared pans. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy.

Add 2 cups of sugar, along with 2 tablespoons of coconut cream, and continue to beat. Add remaining 2 cups of sugar and 2 tablespoons of coconut cream and beat briefly until smooth.

 Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate with coconut flakes.

A delightful yummy moist cake with beautiful presentation. Was a winner in my office, they are still talking about weeks later. Thanks Jess.

The only things i could find were canned coconut milk and cream of coconut like you would use for a pina colada :/ which would be more appropriate for this recipe?

There&rsquo;s nothing better than this recipe for homemade Coconut Buttercream Frosting. It&rsquo;s a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.

Coconut Buttercream Frosting

(339 g) unsalted butter, softened

(600 g) confectioners’ sugar, sifted

salt

unsweetened coconut milk, or coconut cream SEE NOTE 1

Using a handheld mixer or stand mixer fitted...

Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.

Add 2 cups of confectioner's sugar, beat on...

Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.

And the salt and the coconut milk, one...

And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.

Turn the speed up to medium-high and beat...

Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

https://mediavine-res.cloudinary.com/video/upload/n8x8hhmcg1bcyanv1fe9.mp4

There’s nothing better than this recipe for homemade Coconut Buttercream Frosting. It’s a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.

This Coconut Buttercream Frosting is a great frosting for cupcakes and cakes.

(1 stick) salted butter

cream cheese, (at room temperature)

sugar

coconut

toasted coconut for garnish, optional ((see Recipe Notes below))

In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase the speed to medium, and slowly add the cream of coconut and vanilla, beating until smooth.

Spread onto cupcakes or cake.&nbsp; You can try to use a piping bag, but it's a pretty soft frosting so it may or may not pipe very well.&nbsp; Keep refrigerated until ready to serve.

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

(360 g) all-purpose flour

(8 g) baking powder

(6 g) salt

(125 g) canned coconut milk, (mixed before measuring)

(120 g) buttermilk,

(16 g) coconut emulsion

¾ cups (350 g) granulated sugar

(226 g) unsalted butter,

white chocolate, (melted)

eggs, (at room temperature)

egg whites, (at room temperature)

unsalted

cream cheese

½ cups (312.5 g) powdered sugar, measured then sifted

(5.3 g) coconut emulsion

(95 g) sweetened shredded coconut

(95 g) toasted coconut, (I buy mine pre-toasted from Orson Gygi)

toffee baking bits

Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.

Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.

Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.

With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Stir until just combined.

Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE WHITE CHOCOLATE COCONUT CAKE

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.

With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

Stir in the coconut emulsion and salt.

Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

FOR THE COCONUT BUTTERCREAM

Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

ASSEMBLY

I’ve made this cake a few times and everyone LOVES it!  It’s my favourite cake to make :). Thank you!!!

EXCELLENT cake recipe!  The cake is so dense and delishhhhh - it was a big hit at our family dinner party over the weekend.  For cake, I recommend following the recipe exactly as it is highly perfected (I did use cake flour).  I doubled the frosting receipe as I thought it would not be enough, ultimately there was plenty!  I skipped the toffee crunch.  This will become a staple in my menu offering at home and for guests!

I’m so excited to make this cake for Christmas! I can’t find the video on the page.  Was it removed?

This is one of the most delicious cakes I have ever made. everyone is shared with raved about the coconut flavor. 
I used  cream of coconut in the cake and the frosting it gave the cake a very rich coconut flavor with the melted white chocolate. 
It will be my new go to when I want to impress guests.

This Coconut Buttercream Frosting is super fluffy and can be made in just 5 minutes! It will add that tropical flare you are looking for to all your cakes and cupcakes! Just combine some simple ingredients like coconut milk, sugar, and butter, and you&#39;ll be ready to frost in no time! This is the best frosted on top of coconut cupcakes!

5 Minute Coconut Buttercream Frosting

unsalted butter (softened, 226 grams)

confectioners sugar (454 grams)

½ tbsp coconut milk

½ tsp coconut extract ((optional))

kosher salt

In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.

Continue to mix on medium speed for 1 minute.

Stop the mixer and scrape down the sides of the bowl.

Add the 4 ½ tbsp coconut milk and pinch of salt. Mix on low again moving up to medium and whip for 2 minutes.

Frost on your favorite cupcakes or between cookies!

I was trying to find a recipe close to the old nicked bakery coconut cake. I am definitely not disappointed! Great easy recipe!!

The internet states that coconut milk should be refrigerated once open (just like cows' milk).  Not sure how this buttercream can be kept at room temperature for up to 5 days.

I made this frosting substituting milk for coconut milk , added a tsp of coconut extract and topped it with toasted coconut!!!!! Delicious!!! It will be in my favorite recipes  file now!!! Thank you!!!

This frosting is delicious! I generously frosted 24 pineapple cake cupcakes and there was leftover frosting. It is finger lickin’ good! Yum!

I just finished making this recipe.
Took me a while and I’m just getting into baking. I followed the recipe to the T. 
I had a heart shaped baking pan so I did one layer then placed the heart on top. Then topped the coconut off with some gold edible glitter. I left the cream cheese out and the frosting was still great.
I have lots of frosting left over, what do you recommend for storage so it doesn’t go bad?

This is the best Coconut Cake recipe! Two layers of incredibly moist and fluffy cake layers that are infused with lots of coconut flavor in every bite. The coconut cream cheese frosting adds a perfect coconut and slight tangy flavor, that will make you want to reach for a second slice. It is topped with toasted coconut flakes for a beautiful finish that makes it perfect for any occasion.

g coconut

all-purpose flour

tsp baking powder

tsp baking soda

butter (room temperature)

eggs (room temperature)

sour cream (room temperature)

120 g full-fat coconut milk (room temperature)

vegetable oil (e.g. canola oil)

tsp vanilla extract

¼ tsp coconut extract (optional)

butter

150 g full-fat cream cheese

tsp full-fat coconut milk

½-1 tsp coconut extract

vanilla bean paste

coconut flakes (for decoration)

Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.

Start by blending the shredded coconut into a flour-like consistency.

Sift together the blended coconut, all-purpose flour, baking powder, baking soda and salt and set it aside.

In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on medium-high speed for 3 minutes.

Add the eggs two at a time into the mixture and mix until combined.

Continue by adding half the dry ingredients, on low speed, mixing until just combined.

Then add the sour cream, coconut milk, vegetable oil, vanilla extract and coconut extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients are combined.

Pour the cake into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

COCONUT CAKE

Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.

In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.

Add the cream cheese, vanilla bean paste, coconut milk and coconut extract and cream it together with the butter for 1 minute.

Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.

CREAM CHEESE FROSTING

Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining buttercream.

Add the remaining frosting, and even it out over the cake. Optionally decorate with coconut flakes.

ASSEMBLING

I recently baked this cake for my father for his birthday and it was delicious! Thank you for sharing this wonderful recipe, as it made it all the way to Idaho, USA.

Top 6 coconut buttercream recipes from across the web

The most viewed coconut buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Cake

Coconut Buttercream Frosting

Coconut Buttercream Frosting

Copycat Tom Cruise White Chocolate ...

5 Minute Coconut Buttercream Frosti...

Coconut Cake

Top 6 coconut buttercream recipes from across the web

The most viewed coconut buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Cake

Coconut Buttercream Frosting

Coconut Buttercream Frosting

Copycat Tom Cruise White Chocolate ...

5 Minute Coconut Buttercream Frosti...

Coconut Cake

The most viewed coconut buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine