Coconut Icing Recipes

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BUTTERCREAM-COCONUT CAKE ICING

This simple icing recipe pairs perfectly with ANY type of cake!

Provided by Rizzy Fischer

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 16

Number Of Ingredients 7



Buttercream-Coconut Cake Icing image

Steps:

  • Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
  • Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
  • Stir enough milk into butter mixture to achieve desired consistency for icing.
  • Fold half the coconut into the icing; spread icing over cake.
  • Sprinkle remaining coconut and pecans over icing.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g

½ cup unsalted butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
¼ cup chopped pecans

COCONUT CAKE WITH 7-MINUTE FROSTING

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 20



Coconut Cake with 7-Minute Frosting image

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

COCONUT OIL FROSTING

A small recipe I improvised while for my lactose-intolerant friend.

Provided by Jessica Chin

Categories     Desserts     Frostings and Icings

Time 10m

Yield 6

Number Of Ingredients 3



Coconut Oil Frosting image

Steps:

  • Microwave coconut oil until melted, 30 to 45 seconds.
  • Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 41.7 g, Fat 18.2 g, SaturatedFat 15.7 g, Sodium 0.5 mg, Sugar 41 g

½ cup coconut oil
2 cups confectioners' sugar, or as needed
1 teaspoon vanilla extract

COCONUT CAKE FROSTING

This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 cake

Number Of Ingredients 5



Coconut Cake Frosting image

Steps:

  • Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
  • With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped

COCONUT ICE SQUARES

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Provided by Lesley Waters

Categories     Buffet, Snack, Treat

Time 15m

Yield Approx 30 pieces

Number Of Ingredients 4



Coconut ice squares image

Steps:

  • Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
  • Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
  • Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

WHITE CHOCOLATE-COCONUT FROSTING

Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 5



White Chocolate-Coconut Frosting image

Steps:

  • Beat butter, sugar and milk in medium bowl with electric mixer on low speed until well blended. Beat on medium speed 30 seconds.
  • Add melted chocolate; beat until well blended. Stir in coconut; mix well.
  • Use to frost your favorite cake or cupcake recipe.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g

1/2 cup (1 stick) butter, softened
1 cup powdered sugar
2 Tbsp. milk
3 oz. BAKER'S White Chocolate, melted
1-1/3 cups BAKER'S ANGEL FLAKE Coconut

SEVEN-MINUTE COCONUT FROSTING

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for a 9-inch 2-layer cake

Number Of Ingredients 7



Seven-Minute Coconut Frosting image

Steps:

  • Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
  • Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
  • Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.

1 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
Pinch of salt
1/3 cup water
3 large egg whites, at room temperature
1 teaspoon coconut extract

COCONUT ICING

From http://rawgoddessheathy.blogspot.com to go on the Recipe #366415 ! You can either use the base recipe by itself or add ingredients for the variations.

Provided by ThatSouthernBelle

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Coconut Icing image

Steps:

  • Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
  • Add vanilla extract and sea salt. Add other ingredients if making variations.
  • Frost cupcakes.

Nutrition Facts : Calories 97.1, Fat 9.3, SaturatedFat 8.2, Sodium 31.2, Carbohydrate 3.7, Fiber 2.4, Sugar 1.3, Protein 1

1 cup coconut, pulp
1/2 cup agave nectar
1/4 cup coconut water
1/2 teaspoon vanilla extract
1 dash sea salt
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon maple syrup
1/4 tablespoon unsweetened flaked coconut, for garnish
1/4 teaspoon beet juice
1/4 teaspoon liquid chlorophyll

COCONUT ICING

Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories     HarperCollins     HarperCollins     Coconut     Condiment/Spread     Dessert     Butter

Number Of Ingredients 6



Coconut Icing image

Steps:

  • With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter and the coconut solids on high speed for 1 minute. Add the vanilla and coconut extract and whip just to incorporate.
  • With the mixer on low speed, gradually add the sugar and salt and mix until completely incorporated. Scrape down the sides of the bowl, then whip on high speed for 3 minutes more.

8 tablespoons (1 stick) unsalted butter, at room temperature
1 (13.5-ounce) can full fat coconut milk, solids only (do not shake the can before opening; pour out the liquid for another use)
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3 3/4 cups confectioners' sugar
1/2 teaspoon fine sea salt

COCONUT MILK FROSTING

Make and share this Coconut Milk Frosting recipe from Food.com.

Provided by Punky Julster

Categories     Dessert

Time 10m

Yield 8 cups

Number Of Ingredients 6



Coconut Milk Frosting image

Steps:

  • Beat butter and next 3 ingredients at medium speed with electric mixer until fluffy.
  • Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth.

1 1/2 cups butter or 1 1/2 cups margarine, softened
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 (16 ounce) packages powdered sugar
1 cup coconut milk

FLUFFY COCONUT FROSTING

Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield about 4 cups or 32 servings, about 2 Tbsp. each

Number Of Ingredients 6



Fluffy Coconut Frosting image

Steps:

  • Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
  • Add whipped topping and coconut; stir until well blended.
  • Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1/4 tsp. almond extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups BAKER'S ANGEL FLAKE Coconut

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