Pecan coconut frosting is the no-bake topping that makes paleo cakes feel celebratory — honey, coconut oil, and coconut milk whisked into a glossy glaze, then loaded with shredded coconut and chopped pecans. It takes one bowl and about two minutes, with no powdered sugar or butter in sight. Spoon it over a warm sheet cake and the nuts and coconut set into a chewy, crunchy crown.
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
½ cup pecans, chopped
Preparation
1.В В In a medium bowl, whisk the honey, melted coconut oil, and coconut milk together, then stir in the coconut and pecans.
Pro Tips
- Cool the melted coconut oil slightly before whisking it into the honey — hot oil makes the honey seize into strings instead of blending smooth.
- Toast the pecans before chopping; their flavor deepens and the nuts stay crunchy against the sticky coconut base.
- The frosting thickens as it sits, so stir it once more just before spreading to keep the coconut and pecans evenly distributed.
- It's designed to cover one 9x13 sheet cake or eight cupcakes; for layer cakes, double the batch or the middle layer will look bare.
Frequently Asked Questions
Does this frosting need to be refrigerated?
Yes — because it's held together with coconut oil and honey, keep the frosted cake in the fridge and let slices sit out for 15 minutes before serving so the topping softens.
Can I make this frosting ahead of time?
Absolutely. It keeps for about a week in an airtight container in the refrigerator. Rewhip it briefly with a fork and let it soften before spreading.
Can I substitute the pecans?
Yes — toasted walnuts or chopped almonds work just as well. Keep the nuts toasted and chopped to the same size so every bite gets a bit of crunch.
Will this frosting hold up on a warm cake?
Let the cake cool completely first. On a warm cake the coconut oil will melt and the frosting will slide and soak in rather than sit proudly on top.
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 and pecans.
