Coconut Cream Cheese Frosting Recipe for Cakes & Cupcakes

This Coconut Cream Cheese Frosting replaces vanilla with coconut extract for a clean, pronounced coconut flavor. The frosting is thick, pipeable, and uses much less powdered sugar than most recipes—just 1 1/2 cups. You can also fold in shredded coconut flakes if you like a bit of texture.

Less Sugar Frostings

Cream cheese frosting is a favorite because of the pleasant tang of the cream cheese. Compared with a classic American buttercream, cream cheese frostings need far less powdered sugar—in many cases up to 75% less—so they’re not overly sweet. This makes them a great base to flavor in many ways.

Some popular variations include:

• Traditional Cream Cheese Frosting
• Chocolate Cream Cheese Frosting
• Lemon Cream Cheese Frosting
• Strawberry Cream Cheese Frosting
• Whipped Cream Cheese Frosting

Coconut Cream Cheese Frosting

For this recipe I wanted a smooth, sturdy coconut frosting that stays pipeable. Adding too much liquid—for example, coconut milk—can make cream cheese frosting soft and stringy, so I flavor the frosting with coconut extract instead of extra liquid. Swapping coconut extract for vanilla gives bright coconut flavor while keeping the frosting thick and stable.

Can I add shredded coconut to the frosting?

Yes. If you don’t mind small pieces in your frosting, stir in up to 1/2 cup shredded coconut flakes or desiccated coconut (sweetened or unsweetened) when you add the powdered sugar and extract. If the shreds are large, give them a quick rough chop so the texture is more even.

Note: Frosting with coconut pieces will spread easily but won’t pipe smoothly with small decorating tips. If you want to pipe with coconut bits, use a very large open star tip.

Frosting Ingredients

This recipe requires four simple ingredients:

• Cream Cheese – COLD. Using cold cream cheese helps keep the frosting pipeable. Full-fat or Neufchatel both work.
• Butter – ROOM TEMPERATURE. Soft butter blends with the cold cream cheese to reach the right consistency.
• Powdered Sugar – Just 1 1/2 cups are required for this recipe.
• Coconut Extract – Adds coconut flavor with minimal liquid.

How to Make Coconut Cream Cheese Frosting

1. Place the cold cream cheese and 2 tablespoons of butter in a large bowl.
2. Beat with an electric hand mixer until smooth. Gradually add the remaining butter, 2 tablespoons at a time, beating until evenly combined.
3. Add the powdered sugar and coconut extract all at once.
4. Mix just until smooth and combined. Avoid over-mixing after adding the powdered sugar to prevent the frosting from becoming stringy or too soft.

Use the frosting immediately for spreading or piping.

Tips for Success

Cold cream cheese and room-temperature butter. Yes—use cold cream cheese and softened butter. The butter softens the cream cheese as you beat it in gradually, which helps you reach a smooth, stable texture.

Don’t over-mix. Mix thoroughly until the powdered sugar is incorporated, but stop as soon as it’s smooth. Over-mixing can make the frosting gooey and too soft to pipe. If friction from mixing heats the mixture and it becomes soft, brief refrigeration will help.

Chill if necessary. If the frosting is too soft to pipe, chill it for 10–20 minutes in the refrigerator (a stainless steel bowl will firm faster). Then transfer to a piping bag and decorate.

4.43 from 26 ratings

Coconut Cream Cheese Frosting

Created by Amber Brady

Prep: 5 mins

Total: 5 mins

Classic cream cheese frosting flavored with coconut extract for a smooth, pipeable finish.

2 cups frosting, which will frost about 16 cupcakes.

Ingredients

• 8 oz (226 g) brick cream cheese, COLD
• 1/2 cup (113 g) unsalted butter, room temperature (1 stick)
• 1 1/2 cups (180 g) powdered sugar
• 1 1/2 tsp coconut extract

Equipment

• Electric hand mixer
• Large mixing bowl
• Piping bag and tip (optional)

Instructions

• Place the cold cream cheese and 2 tablespoons of butter in a large bowl.
• Using an electric hand mixer, beat until smooth. Gradually add the remaining butter 2 tablespoons at a time until well blended.
• Add the powdered sugar and coconut extract all at once.
• Mix until combined and smooth. Do not over-beat. If the frosting becomes too soft, chill briefly until it firms up.

Notes

• Cream Cheese: Full-fat or Neufchatel works well. Some brands are softer and may not yield the same stability.
• If desired, fold in 1/2 cup roughly chopped coconut flakes or desiccated coconut when adding the powdered sugar and extract.
• Frosting with coconut bits will be harder to pipe; a very large tip helps if you want piped swirls.

Nutrition

Serving: 1 serving | Calories: 94 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Sugar: 11 g

Disclaimer: Nutritional values are estimates only.

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