This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This fluffy, toasted coconut frosting is perfect for brownies, cakes, or cupcakes. It is super creamy and packed full of toasted coconut.
I love having a soft, fluffy frosting recipe on hand. And I have that with my Easy Whipped Chocolate Frosting and Fluffy Cream Cheese Frosting, and now I have that with this ultra delicious toasted coconut frosting.
I served this frosting slathered on brownies, but it also works for cakes, cupcakes, and cookies. You could eat it straight from the bowl – I won’t judge.
This frosting also has a big vanilla bean flavor, as two teaspoons of vanilla bean paste are added. It’s the perfect vanilla-coconut combination.
If you don’t have any vanilla bean paste on hand, don’t worry. You can use vanilla extract as a substitute. I also think maple extract would be good.
Ingredients needed
- Unsalted butter
- Powdered sugar
- Coconut milk
- Vanilla bean paste
- Kosher salt
- Toasted coconut
How to make toasted coconut frosting
Want to know the best thing about this frosting? How easy it is to make!
- Add your butter to a mixing bowl and whip on high speed for 5 minutes. The butter should be light in color and fluffy in texture.
- Add powdered sugar, coconut milk, vanilla bean paste, and kosher salt and continue mixing on medium speed for another 5 minutes.
- Fold in the toasted coconut and use on brownies, cakes, cupcakes, or cookies.
My Pro Tips
Toasted Coconut Frosting Recipe Tips
- Make sure your butter is at room temperature but still cool to the touch.
- Use sweetened coconut for the toasted coconut.
- The long mixing of the frosting makes it super fluffy, so don’t skip it!
- You can use vanilla extract in place of vanilla bean paste.
- Try using maple extract in place of vanilla for an authentic fall flavor.
- Serve over brownies, cakes, cupcakes, or cookies.
FAQ’s
More coconut dessert recipes
Fluffy Toasted Coconut Frosting
Equipment
Ingredients
- 1 cup unsalted butter, room temperature
- 1-1/2 cups powdered sugar
- 2 tablespoons coconut milk
- 2 teaspoons vanilla bean paste
- ½ teaspoon kosher salt
- 1 cup toasted coconut
Instructions
- Add butter to the bowl of an electric mixer and mix on high speed for 5 minutes – or until the butter is light and fluffy.
- Add in powdered sugar, coconut milk, vanilla bean paste, and kosher salt. Mix on medium speed for 5 minutes. At this point, the mixture should be looking very fluffy.
- Fold in the toasted coconut.
- Use frosting to top brownies, cakes, or cupcakes.
Notes
- How to make toasted coconut: Preheat your oven to 325 degrees F. Add 1 cup sweetened shredded coconut to a sheet pan and toast in the oven for 5-10 minutes. Toss the coconut a few times while it bakes until it’s golden brown. Keep at eye on the coconut in the oven as it can burn quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That sounds wonderful – just pass me the bowl with a big spoon!
Frosting out of the bowl…sounds just about perfect to me! I have a bunch of those recipes hanging out on my computer too. But I’m not very efficient in getting them up on the blog! Happy travels!
I have never tried coconut milk in frosting. But I love toasted coconut so I bet this is amazing!
It freaking snowed yesterday so I need all the cake I can get, I was traumatized (I’m a warm weather lover). This is a good start!
Oh. My. Goodness. So fluffy and beautiful and delicious! Seriously, I want to put this on everything. LOVE!
So I’m really tempted to not even make brownies or cake to schmear this on, but to just eat it from the mixer bowl. IT’S THAT GOOD.
Well I was going to try this coconut frosting recipe but there are so many ads that I couldnt actually get to the recipe without opening up all the things that pop up as I was trying to “jump to recipe” or scroll to it. I get the monetizing of the page but Im just annoyed at this point.