For a more intense coconut flavor, use unrefined coconut oil. However, be aware that this will impart a stronger coconut taste and aroma. If your coconut oil solidifies at room temperature, make sure it's fully melted before starting the recipe for the smoothest frosting. This frosting is best used immediately as it can harden if refrigerated. If you need to make it ahead of time, store it at room temperature in an airtight container and re-whip it before using.
Coconut Oil Frosting
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING6 People
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VIEWS46
A luscious, dairy-free frosting that transforms any cake or cupcake into a tropical delight. This simple recipe delivers a smooth, subtly sweet finish with a hint of coconut.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Saturated Fat16 g
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Sodium1 mg
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Sugar41 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 45 mins Melt the coconut oil in the microwave in 15-second intervals, stirring in between, until completely liquid (approximately 30-45 seconds). Be careful not to overheat.
02 Step
Recipe View 0 mins In a medium bowl, combine the melted coconut oil, confectioners' sugar, and vanilla extract.
03 Step
Recipe View 2 hrs Using a hand mixer, beat the ingredients together on low speed until the sugar is incorporated. (1-2 minutes)
04 Step
Recipe View 3 hrs Increase the speed to medium-high and continue beating until the frosting is light and fluffy, adjusting the amount of confectioners' sugar to reach your desired consistency. (2-3 minutes). If the frosting is too thin, add more confectioners' sugar, one tablespoon at a time. If it's too thick, add a tiny splash of water or milk (dairy or non-dairy).
05 Step
Recipe View 0 mins Use immediately to frost cakes, cupcakes, or other desserts.
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Kimberly Russel
Feb 23, 2025This frosting was a lifesaver for my daughter's birthday! She has a dairy allergy, and everyone loved it!
Jesus Bogisich
Feb 5, 2025Easy to make and tastes great! I added a pinch of salt to balance the sweetness.
Jalen Deckow
Jan 6, 2025I found that refrigerating it made it too hard to spread, but letting it sit at room temperature for a bit helped.