I swapped vanilla for coconut extract to make a Homemade Coconut Icing that stays thick and pipeable while using only 1 1/2 cups powdered sugar and easily accepts shredded coconut.

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I almost skipped swapping vanilla for coconut extract but then I tried it and could not go back. My Coconut Cream Cheese Frosting wakes up ordinary cupcakes with a clean, tropical hit, and the cream cheese gives just enough tang to keep it from being too sweet.

It’s thick, pipeable and somehow feels fancy without being fussy, so people keep asking what I did, and i never tell them everything. I call it the Best Coconut Frosting sometimes, even though I know that’s a bold claim.

It also works as a Coconut Cream Icing when I need something that looks elevated fast.

Ingredients

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Tangy, rich base that makes frosting creamy and slightly tart, some protein and calcium
Adds silky mouthfeel and richness, boosts spreadability, mostly saturated fat with Vitamin A
Ultra fine sugar for smooth texture and sweetness, mostly carbs, no fiber or protein
Concentrated coconut flavoring, gives strong aroma without texture, use sparingly for balance
Toasted or plain flakes add chew, tropical flavor and some fiber, watch added sugar
Helps thin and loosen frosting, adds richness and silky mouthfeel, contributes fat and calories
Tiny pinch balances sweetness, brightens flavors, essential in small amounts but not nutritious

Ingredient Quantities

8 oz cream cheese softened (about 225 g)

1/2 cup (1 stick, 113 g) unsalted butter softened

1 1/2 cups (180 g) powdered sugar

1 teaspoon coconut extract

1/4 teaspoon fine salt

1 to 2 tablespoons heavy cream or milk

1/2 cup sweetened shredded coconut flakes optional

How to Make this

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1. Put the 8 oz softened cream cheese and 1/2 cup (1 stick) softened unsalted butter in a large bowl, start mixing on low then bump to medium until totally smooth and lump free, scrape the sides.

2. With the mixer running, add the 1 1/2 cups (180 g) powdered sugar in two or three additions so it doesn’t puff everywhere, scrape the bowl between additions.

3. Add 1 teaspoon coconut extract and 1/4 teaspoon fine salt, mix just until incorporated.

4. Check texture. If it feels too thick for piping add 1 tablespoon of heavy cream or milk, mix, then add the second tablespoon only if you need it; you want a thick, pipeable frosting not runny.

5. Beat the frosting on medium-high for about 1 to 2 minutes until light and fluffy, scraping the bowl once more so everything’s even.

6. If you want coconut texture fold in up to 1/2 cup sweetened shredded coconut flakes by hand so you don’t break up the air you just whipped in.

7. Taste and adjust a tiny bit of coconut extract if you want it stronger but dont overdo it, a little goes a long way.

8. For piping transfer to a piping bag or offset spatula, if it’s a bit soft chill 10 to 20 minutes to firm up so edges hold.

9. Store leftovers in an airtight container in the fridge up to 4 days, bring to room temp and give a quick whisk before using again because cream cheese firms when cold.

Equipment Needed

1. Large mixing bowl
2. Electric mixer (hand mixer or stand mixer with paddle or whisk)
3. Rubber or silicone spatula for scraping the bowl
4. Measuring cups and spoons (including tbsp and 1/4 tsp)
5. Kitchen scale (optional, handy if you prefer grams)
6. Fine mesh sieve for sifting powdered sugar
7. Piping bag plus a round tip, or an offset spatula if you dont pipe
8. Airtight container and refrigerator for chilling and storage

FAQ

Q: Can I make this frosting ahead of time? A: Yes. Make it up to 3 to 4 days ahead and keep in an airtight container in the fridge, or freeze up to 2 months. When ready, thaw in the fridge overnight, bring to room temp for 20 to 30 minutes and give it a quick whip to restore fluff, it usually comes back great.

Q: How do I make the frosting thicker or thinner? A: To thicken add powdered sugar 1 tablespoon at a time, until you like the texture. To thin, add 1 teaspoon of heavy cream or milk at a time and mix gently. Chill for 15 to 30 minutes if it gets too soft from mixing.

Q: Can I use low fat cream cheese or margarine instead? A: You can, but full fat cream cheese and real butter give the best texture and flavor. Low fat versions are looser and can make the frosting runny, margarine changes the taste and stability, so not recommended if you want a reliable result.

Q: Is this pipeable for cupcakes or cakes? A: Yes if it’s on the stiffer side. Add extra powdered sugar and chill the frosting first, then use a large tip for piping. For delicate piping details you might need a Swiss meringue or buttercream instead.

Q: Should I toast the shredded coconut before adding it? A: Toasting gives more flavor and crunch, and it helps the flakes behave better on top. If you fold coconut into the frosting, do it at the end so the flakes don’t get soggy. If you’re worried about sinking just sprinkle toasted coconut on top after spreading the frosting.

Q: I don’t have coconut extract, what can I use instead? A: Vanilla extract is the easiest swap and still tastes lovely. If you want coconut flavor without extract you can use a little coconut milk but cut back on other liquids carefully, that can change the texture.

Coconut Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: swap with mascarpone in equal amounts. It gives a richer, less tangy frosting. Mascarpone is softer so chill the bowl for 10 to 15 minutes if the frosting looks too loose.
Unsalted butter: use solid coconut oil or a vegan stick butter in equal amounts. Coconut oil adds extra coconut flavor and makes the frosting a bit softer at room temp, so keep it cool.
Powdered sugar: make homemade powdered sugar by blitzing 1 cup granulated sugar with 1 teaspoon cornstarch until very fine. Use the same volume, then adjust sweetness to taste.
Coconut extract: replace with vanilla extract in equal amount for a milder note, or use almond extract but use only half the amount because it is stronger.

Pro Tips

1. Really let the cream cheese and butter soften but not melt. Cut them into chunks and leave on the counter 30 to 45 minutes, or nuke in 5 to 7 second bursts if you must, then mix. If they’re too cold you get lumps, too warm and the frosting goes loose and greasy.

2. Sift the powdered sugar or at least pour it through a fine mesh while the mixer runs on low. It stops the sugar from puffing everywhere and keeps the frosting super smooth. Add it in a couple pours so the motor doesn’t choke.

3. Don’t overbeat after everything’s combined. Beat to get it light and fluffy, sure, but once it’s airy stop. Overmixing heats the batch and makes it soft and slightly grainy, and you lose that nice pipeable body.

4. Fold in the coconut by hand and gently. That keeps the air you whipped in. If you want more coconut flavor without changing texture, toast a few tablespoons of flakes in a dry pan until golden and stir them in at the end.

5. If the frosting firms up in the fridge, bring it to room temp, then whisk or beat briefly to re-fluff before piping. To adjust consistency add tiny amounts of cream, a teaspoon at a time, until it feels right. Store airtight in the fridge up to a few days.

Coconut Cream Cheese Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I swapped vanilla for coconut extract to make a Homemade Coconut Icing that stays thick and pipeable while using only 1 1/2 cups powdered sugar and easily accepts shredded coconut.

Servings

servings

Calories

216

kcal

Equipment: 1. Large mixing bowl
2. Electric mixer (hand mixer or stand mixer with paddle or whisk)
3. Rubber or silicone spatula for scraping the bowl
4. Measuring cups and spoons (including tbsp and 1/4 tsp)
5. Kitchen scale (optional, handy if you prefer grams)
6. Fine mesh sieve for sifting powdered sugar
7. Piping bag plus a round tip, or an offset spatula if you dont pipe
8. Airtight container and refrigerator for chilling and storage

Ingredients

8 oz cream cheese softened (about 225 g)
1/2 cup (1 stick, 113 g) unsalted butter softened
1 1/2 cups (180 g) powdered sugar
1 teaspoon coconut extract
1/4 teaspoon fine salt
1 to 2 tablespoons heavy cream or milk
1/2 cup sweetened shredded coconut flakes optional

Directions

Put the 8 oz softened cream cheese and 1/2 cup (1 stick) softened unsalted butter in a large bowl, start mixing on low then bump to medium until totally smooth and lump free, scrape the sides.
With the mixer running, add the 1 1/2 cups (180 g) powdered sugar in two or three additions so it doesn't puff everywhere, scrape the bowl between additions.
Add 1 teaspoon coconut extract and 1/4 teaspoon fine salt, mix just until incorporated.
Check texture. If it feels too thick for piping add 1 tablespoon of heavy cream or milk, mix, then add the second tablespoon only if you need it; you want a thick, pipeable frosting not runny.
Beat the frosting on medium-high for about 1 to 2 minutes until light and fluffy, scraping the bowl once more so everything's even.
If you want coconut texture fold in up to 1/2 cup sweetened shredded coconut flakes by hand so you don't break up the air you just whipped in.
Taste and adjust a tiny bit of coconut extract if you want it stronger but dont overdo it, a little goes a long way.
For piping transfer to a piping bag or offset spatula, if it's a bit soft chill 10 to 20 minutes to firm up so edges hold.
Store leftovers in an airtight container in the fridge up to 4 days, bring to room temp and give a quick whisk before using again because cream cheese firms when cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.