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4.75 from 4 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.