
Coconut Buttercream Cake
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This Coconut Buttercream earned a top spot in our favorite summertime desserts! It's extremely light, fluffy, not too sweet, and the coconut you have been craving.
For the cake, we love Sally's Baking Addiction Fluffy & Moist Coconut Cake recipe (found here). Sally has truly nailed this cake base, but feel free to use any coconut cake base recipe that you desire. Boxed white cake mix with 1 added tsp. of coconut extract does the trick as well.
For the frosting, all you need is 2 tubs of FROST Buttercream, coconut extract, and shredded sweetened coconut.
What You'll Need:
- 2 tubs of FROST Buttercream
- 1 tsp. of coconut extract
- 1 bag of shredded sweetened coconut
Steps:
- Bring 2 containers of FROST Buttercream to room temp. (2-4 hours on the counter).
- Whip FROST on HIGH with a hand / stand mixer until totally smooth & fluffy. (Note: initial separation while whipping is completely normal, just keep whipping until smooth. The colder the frosting is when you begin, the longer it may take to whip until smooth.)
- Stop the mixer and add in 1 teaspoon of coconut extract. Whip on high until combined.
- Here you may taste the frosting and see if you desire more coconut flavor, but keep in mind the shredded coconut will add depth as well.
- Once the frosting in mixed, fluffy, and at your desired coconut level, add in 1 cup of shredded coconut. Fold in the shredded coconut by HAND with rubber scraper / spatula until the coconut is evenly incorporated. (Note: using a hand mixer or stand mixer may deflate the frosting.)
- FROST your cake! Be sure your cake is cool & that FROST is at room temperature, as it spreads most easily.
- Gently pat on the remaining shredded coconut around the sides of the cake using your hands.
- Place your cake in the fridge to firm up if needed & for storage.
This coconut buttercream cake is truly a cake worthy of creating new memories! Enjoy!