Buttercream Coconut Cake Icing Recipes

COCONUT BUTTERCREAM FROSTING

Steps:

• Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
• Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
• And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.
• Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

COCONUT CAKE WITH COCONUT BUTTERCREAM ICING

Steps:

• Heat the oven to 350 degrees.
• Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.
• In a large mixer bowl, mix together the cake flour, sugar, Crisco, baking powder, salt, vanilla, and coconut milk; everything except the egg whites. Mix for a1/2 minute on low speed, scraping the sides of the bowl as you mix. Beat for another 1 minute on high speed, scraping bowl occasionally.
• Add in the unbeaten egg whites and beat the mixture for 2 more minutes at high speed. Pour into prepared pans.
• Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.
• Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.
• When cooled, Ice the cake with coconut buttercream icing.
• Coconut Buttercream Icing:
• In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
• Add in the powdered sugar, vanilla, and coconut milk.
• Beat mixture until smooth and creamy; about 2-3 minutes. If icing appears a little too thick, add just a tad more coconut milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.
• Continue to beat the icing until light and fluffy.
• Ice the cake: top sides and between the layers. Sprinkle coconut flakes all over cake; top and sides. Enjoy!

COCONUT BUTTERCREAM

Steps:

• Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.
• Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
• In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners' sugar; beat on high until light and fluffy, 5 to 7 minutes.
• Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.