Coconut frosting in its purest form — just honey, coconut oil, coconut milk, and shredded coconut stirred together in one bowl. No dairy, no powdered sugar, and no mixer required. The result is a sticky, fragrant topping that sets into a chewy coconut layer on cakes and cupcakes, ready in under five minutes.
MAKES ENOUGH FOR ONE 9X13 SHEET CAKE OR 8 CUPCAKES
Ingredients
½ cup honey
2 tablespoons (30 ml) coconut oil, melted and cooled
4 tablespoons (60 ml) coconut milk
1 cup (240 ml) unsweetened, shredded coconut
1.В В In a medium bowl, whisk the honey, melted coconut oil, and coconut milk together, then stir in the coconut.
Pro Tips
- Whisk the honey, coconut oil, and coconut milk until fully smooth before adding the shredded coconut — otherwise the sweetener clings to the shreds unevenly.
- Use unsweetened shredded coconut; the honey already carries all the sweetness the frosting needs.
- Let the frosted cake sit 20 minutes at cool room temperature so the topping firms into a sliceable layer instead of running.
- Melted-and-cooled is the right state for the coconut oil: warm enough to blend, cool enough not to melt the shreds.
Frequently Asked Questions
How much cake does this coconut frosting cover?
One 9x13 sheet cake or eight cupcakes. For a layer cake or a heavy-handed finish, make a double batch.
Does it need to be refrigerated?
Yes, since coconut oil softens above 75°F. Store the frosted cake chilled and let it stand at room temperature for 15 minutes before serving.
Can I add flavor to this frosting?
Easily — a teaspoon of vanilla extract or a pinch of cinnamon stirred in with the liquids dresses it up without changing the texture.
How long does it keep?
In an airtight container in the refrigerator it holds for about a week. Stir before using, as the honey and oil can separate slightly.
Recipe Card
Ingredients
Method
- 1. В В In a medium bowl, whisk the honey, melted coconut oil, and coconut milk together, then stir in the coconut.
