Quick 5-Ingredient Coconut Buttercream Frosting

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I made a sourdough discard carrot cake last night and I think we like it even better than the sourdough discard chocolate cake I posted last week and we really like that cake. I will post the carrot cake later this week. We ate it all before I could get decent pictures of it so now I have to make another one. Darn.

In the meantime, I made a very simple and quick frosting for the chocolate or forthcoming carrot cake. In its first iteration, I combined coconut butter, confectioner’s sugar, milk and vanilla extract but it needed a little something to counter the sugar. A teaspoon of fresh lemon juice did the trick.

If you’d like to make your own plant-based milk for this, you can find recipes for several types on this blog:


coconut buttercream frosting in a bowl
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4.78 from 9 votes

Coconut Buttercream Frosting

Frosts one, 8-inch by 8-inch, single layer cake


  • 2 tablespoons coconut butter
  • 1 cup confectioner's sugar
  • 1 to 2 tablespoons milk of choice nut, seed, soy, rice or dairy
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice


  • In a small bowl, cream the coconut butter until smooth, about 3 to 5 minutes, with a hand blender on high speed.
  • Add half the confectioner's sugar, half the milk and all the vanilla and lemon juice. Combine on medium speed with the hand blender until smooth and creamy.
  • Scrape down the sides of the bowl. Blend in the remaining confectioner's sugar. If desired, blend in more milk to thin out.
  • Frost cake. Chill until ready to serve.

11 Replies to “Quick 5-Ingredient Coconut Buttercream Frosting”

  1. this sounds absolutely wonderful, thank you!

    1. Thank you and my pleasure!
      ~ Anne Marie

  2. Sarah McCarthy says: Reply

    What is coconut butter? Can I use any vegan butter?

    1. Hi Sarah,
      Coconut butter is ground up coconut flesh. It’s smooth and dense, like butter. It would be over with the coconut oil at the grocery store. I think any vegan butter would work well though.
      ~ Anne Marie

  3. I am concerned about the milk curdling with the lemon juice, has that happened to you before?

  4. Dante Fuoco says: Reply

    What might be a good substitute for the coco butter? Would real butter work?

    1. Hi Dante,
      I haven’t tried it but that should work well. The coconut butter is a similar consistency but a bit denser.
      ~ Anne Marie

  5. I just made this using vegan butter, a food processor, and also added in a spoonful of jam. It’s amazing!! Really appreciate all of your vegan recipes.

  6. How would you make this into a bourbon frosting?

  7. Cathrine Fischer says: Reply

    This is so versatile! I add a tablespoon of cocoa to make chocolate frosting, and some cinnamon for the carrot cake, and dust with coconut. So many options!

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