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Every time I make this coconut buttercream frosting, people rave about it. It’s a family favorite. They talk about this frosting every time I make them a cake even when it’s not on the cake. No joke. While they are eating the cake, someone will say: “What was that cake you made that one time?” And then someone else will say: “Yes, that was so good.”
Of course, it makes me soo happy to know that they enjoyed a cake to the point that they still talk about it. It’s one of the reasons why I bake because people don’t just remember the cake they remember the memories of the day they were served that cake too.
The secret, though, is it was just my basic vanilla cake but with this coconut buttercream frosting.
And the secret to this recipe is this oh-so-decadent cream of coconut syrup and a little bit of coconut extract. The syrup can be found in the grocery store aisle with all the cocktail mixers. Piña Colada anyone? Double duty ingredients rock. It’s really good on pancakes too. This basic buttercream gets even more creamy and silky when you add it in. The extract gives a little boost to the coconut flavor.
This coconut buttercream was used to decorate this cute kitty cat cake. To make it “crust” or hold up better for decorating, I replaced half the butter with shortening for this cake. It’s not a must but I wanted to be sure those spikes of fur would stay. Click here for the tutorial. I added some toasted coconut and a caramel sauce for the filling between the layers. It turned out so delicious.
This frosting would be great with chocolate cake too. Add some toasted slivered almonds and coconut to the layers and you have a yummy Almond Joy cake.
Pick up some cream of coconut syrup and go get your Piña Colada on -I mean cake on!