This smooth coconut cream cheese frosting is the perfect blend of buttercream and cream cheese frosting. Infused with both coconut extract and coconut milk, it delivers double the coconut flavor that pops against any cake! It’s firm enough for piping onto cupcakes yet soft and luscious enough to spread as a filling for layer cakes. Plus it comes together in 5-minutes flat!
One of the easiest ways to take a cake from simple to exciting? Dress it up in something unique and bold—aka, a swoonworthy, spoon-licking frosting. This smooth and creamy coconut frosting does just that. As a cross between a buttercream and cream cheese frosting with double the coconut flavor, this frosting adds lightly tropical and tangy notes to any cake.
While it's a natural match for my gluten-free coconut cake (hello, double the coconut bliss!), I recently slathered it over my ultra-moist gluten-free chocolate cake for a bestie's birthday and the chocolate coconut combo was pure magic (like so much so that she flew leftover slices back across the country so her husband could try it!). It also pairs beautifully with my spiced gluten-free carrot cake cupcakes.
What makes this frosting swoonworthy?
- Lusciously creamy and velvety texture with double the coconut flavor! You'll definitely lick the bowl.
- Made with more butter than traditional cream cheese frosting, it is firm enough to pipe onto cupcakes while also smooth enough to spread over a layer cake without it oozing out the sides when sliced.
- The cream cheese also makes the frosting rich and tangy so it stands up against any cake - from nutty carrot cake cupcakes to dark chocolate sheet cake to a fluffy gluten-free coconut layer cake.
My secret to the best coconut cream cheese frosting is in the ratio:
For this recipe, I use a higher ratio of butter to cream cheese than traditional cream cheese frosting, which makes the frosting thicker and more stable for slicing layers without frosting oozing out or piping over cupcakes.
Like a buttercream frosting that gets its smooth and creamy texture from a few tablespoons of milk or heavy cream, having a higher ratio of butter allows me to infuse more coconut flavor by adding coconut milk in addition to the classic coconut extract.
Plus, it's super easy to make with no fancy techniques! Everything gets mixed in ONE bowl with either a hand mixer or a stand mixer.
Important Ingredient Notes:
- Room temperature unsalted butter: You want your butter to be just above room temperature - soft enough to mix thoroughly but not melty. If it's too firm, you'll end up with butter or cream cheese chunks throughout your frosting, but if too soft the frosting may end up too soft and difficult to use. Plant-based stick butter will also work.
- Room temperature full-fat cream cheese: Use only blocked cream cheese, as tubbed cream cheese as additives that make it too soft for frosting. Cut it into 1-ounce pieces and bring to room temperature to ensure it combines cohesively with the butter to create a super smooth frosting. A firm plant-based cream cheese will also work.
- Double the coconut: Infuse the frosting with both coconut extract and canned coconut milk. The canned coconut milk smooths out the frosting, creating a naturalyl coconut-forward lusciousllyy smooth frosting that will have you licking your plate.
- Salt: Don't forget the salt! Contrary to common sense, salt is key to bringing out the flavor and sweetness in desserts, especially frosting.
How to Make Coconut Cream Cheese Frosting
Cream the butter then add cream cheese one piece at a time.
With the mixer on low, slowly add the powdered sugar mixing until JUST combined.
Mix in the coconut milk, coconut extract, vanilla extract, and salt until just combined.
Scrape down the sides and bottom to ensure it's all evenly mixed. Pipe on cupcakes or slather over a layer cake. Top with unsweetened shredded coconut for even more coconut flavor!
TIP: Once you add the powdered sugar, take care not to overmix. The sugar draws out the moisture from the cream cheese, so mixing too much will cause your frosting to become runny!
Extra Coconut as Topping
Infuse even more coconut flavor by topping your cakes or cupcakes with unsweetened shredded coconut. I exclusively unsweetened shredded coconut rather than sweetened. The latter has a stringy texture that's cloyingly sweet. In contrast, the texture of unsweetened shredded coconut is fine and crisp, acting much like a coconut flavor bomb of sprinkles.
You can also try toasting the coconut before pressing it onto the cake for an even crunchier texture and more nutty flavor.
Recipe
5-Minute Coconut Cream Cheese Frosting
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (It should be soft enough to mix thoroughly but not melty. If too soft the frosting may end up too soft.)
- 8 ounces (226g g) full-fat cream cheese (blocked), room temperature, cut into 1-ounce pieces
- 540 g (4½ cups) powdered sugar, sifted
- 1 tablespoon full-fat canned coconut milk
- ½ teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- ¼ teaspoon kosher salt
- Optional: unsweetened shredded coconut, for sprinkling
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter over medium speed.
- With the mixer on low, add the cream cheese pieces one at a time. Scrape down the sides and mix until well combined.
- With the mixer on low, slowly add the powdered sugar, beating until just incorporated.
- Add the coconut milk, vanilla and coconut extracts and salt and mix until smooth, taking care not to overmix or your frosting will end up too soft. That being said, if your frosting turns out too soft, don't worry, you can pop it in the fridge to firm up for 30 minutes.
- Frost your cake or cupcakes as desired. Optional: top with unsweetened shredded coconut sprinkles (untoasted or toasted!)
Notes
Softening Cream Cheese & Butter Quickly
If you're like me and didn't pull the cream cheese and butter enough in advance to bring it to room temperature, don't fret. Here's what I do:
Cream Cheese: Slice it into ½-inch thick slices and lay flat on a plate. It will come to room temperature in about 15-20 minutes this way. But if you still don't have the patience, pop the plate in the microwave for 5-7 seconds (depending on the power of your microwave), then flip each piece and repeat.
Butter: My go-to method is to put the full stick in the microwave for 7-10 seconds (depending on the power of your microwave), flipping the stick and repeating for 7-10 seconds. Sometimes I need to do a third flip to another side for 5-6 more seconds if my butter was reeaaally cold.
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
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