Coconut Frosting

Woman holding a piece of coconut cake on paper plate
Anthony Masterson/StockFood Creative/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 2.5 cups (1 portion)
Ratings (9)

This recipe is simple and sweet, both elegant and down-to-earth. Perfect for dairy-free cakes and cupcakes, both vanilla and chocolate, this frosting always seems like a good idea.

Makes about 2 1/2 cups

What You'll Need

  • 2 sticks/1 cup  soy margarine (dairy-free, cold)
  • 2 1/2 cups sugar (confectioners')
  • 1/4 cup cream of coconut (or, alternatively, full-fat unsweetened coconut milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut

How to Make It

  1. In a large bowl using an electric hand-mixer, cream the dairy-free soy margarine until smooth and fluffy.
  2. Gradually add the confectioners' sugar, blending until combined.
  3. Add the cream of coconut (or coconut milk), vanilla extract, and coconut flakes and blend until creamy.

Use to frost dairy-free cakes and cupcakes, garnishing with additional flaked coconut if desired.

Nutritional Guidelines (per serving)
Calories 3023
Total Fat 119 g
Saturated Fat 32 g
Unsaturated Fat 37 g
Cholesterol 2 mg
Sodium 1,443 mg
Carbohydrates 506 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)