ANY flavor of cake goes great with this easy icing recipe!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 3 cups |
Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar, sifted
- 2 tablespoons milk, or as needed
- 1 (7 ounce) package sweetened flaked coconut, divided
- ¼ cup chopped pecans
Instructions
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners’ sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 9 g |
| Sodium | 37 mg |
| Sugars | 28 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious, One thing though. Instead of doing 2 tbsp of milk I did one tbsp milk and one of coconut milk
Hands down the absolute best bisquits I have ever made! Made my own buttermilk with 2% milk one cup and 1 tbsp vinegar let sit for 10 minutes. I have tried every bisquit recipe out there, my recipe search is over! Dough is raggedy just go with it, by the 3rd fold its better. Excellent bisquits!
The reviews got my hopes up for this frosting, but it tasted strongly of shortening despite my addition of lemon juice and lemon essential oil. I would not recommend.
First time ever making my own frosting and the hubby and son loved it, it was sweet enough without sending you into overdrive. my now go to frosting.
OMG!!!
Wonderful! Very easy to make too!
A good basic frosting that you can work with. I read a lot of reviews, and added some cream of coconut as well as coconut extract. I found unsweetened organic dried coconut flakes, and used those. They were a little drier and thicker than the packaged flakes, but I loved the taste!
Good recipe, but if icing a two layer cake do a 1 1/2 recipes as it just barely covered the cake. Also added coconut flavoring as well.
Phenomenal! I cut the sugar down by about half a cup, but I could done with even less. It’s a little too sweet for my taste, but that’s my only complaint. On the advice of another reviewer, I used 3/4 cup butter, 1/4 cup cold pressed coconut oil. I also used coconut milk instead of reguar milk to thin the mix, and I toasted the shredded coconut and put it on top rather than in the icing itself. Even without the toasted coconut, you get a wonderful, smooth coconut flavour. I put it on top of French vanilla cupcakes, and even my dad, who isn’t a cake person, was raving about them. I will be using this often!
I found the icing to be too sweet, but the shortening does extend its out of fridge life as far as shape and piping go
Soooo creamy and delicious
So good..I will definately use again!
The first time I made this according to instructions. Delish! The next time I was pantry challenged. 1/2 cup butter, 2 c powdered sugar, 1/2 t vanilla, 1/4 c almond milk, 1/2 c coconut. Very tasty also. Thanks for an interesting and yummy frosting recipe!
I liked this alot. I halved the recipe and had more than enough to frost my 2 dozen mini cupcakes. The only change I made was to use all butter and no shortening. I think next time I make this I will omit the coconut in the frosting and just sprinkle on top though.
It was greasy tasting.
I made a half batch and it turned out very well (I was low on confectioner’s sugar). I still managed to spread it over a two layer round cake in a thin but sufficient layer. Frosting intimidates me for some reason, but this recipe was very easy, seemed pretty flexible (aka fool prof) and tasted good. Thank you!
I didn’t have any vegetable shortning on hand, so I used 3/4c. of butter and 1/4c. of coconut oil. It have such a small hint of flavor to the frosting. I also did not add coconut to the frostin itself, instead, I toasted it and added it to the top. Perfection.
I love this. So does my family! The only thing I do differently is toast the nuts and coconut. Delish!
Took another reviewer’s suggestion and used 3/4 c. butter and 1/4 c. coconut oil . It’s a little sweeter than I’d like, but the coconut oil made it taste like coconut before the addition of the coconut itself, and I like that. Didn’t need any milk to achieve consistency to spread.
Minus the nuts, it is divine just as written. I used it to frost a coconut cake, sprinkled coconut on top. Over-the-top delicious!
This frosting tasted fabulous on my lightly flavored coconut cake. I used unsweetened coconut milk instead of regular milk in the frosting. I put this on a Heavenly White Cake recipe from this website, but replaced vanilla with coconut extract and again unsweetened coconut milk instead of regular milk in the cake recipe.