Friday, January 28, 2011

Coconut Cream Frosting

When I first discovered coconut butter, I knew it would make an excellent frosting ingredient. It's sweet all on its own and can be warmed and whipped into shape quite easily. This recipe uses only a few ingredients and comes together quickly. I have updated this recipe to include a little palm shortening, which I have found to lighten up the texture of the frosting and make it a bit more spreadable. The palm shortening also seems to make the frosting more stable at room temperature. I sprinkle toasted, chopped walnuts over a frosted coconut chocolate cake and it tastes just like a traditional German chocolate favorite!

Adapted from

Makes enough to frost one double-layer cake.

1 15-16 ounce jar coconut butter or coconut manna, warmed to a blendable texture
1 1/2 Tbsp raw honey, warmed to a blendable texture
1 cup full-fat coconut milk
2 tsp vanilla extract
1/2 cup palm shortening

  1. Place coconut butter, honey, and vanilla extract in a large mixing bowl.
  2. Use an electric hand mixer to combine until smooth. 
  3. Add coconut milk, a little at a time, until frosting reaches your desired thickness.
  4. Add palm shortening and mix until fluffy.

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