Buttercream-Coconut Cake Icing

          

This simple icing recipe pairs perfectly with ANY type of cake!

Original recipe makes 3 cups

Ingredients

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners’ sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
1/4 cup chopped pecans

  • PREP

    15 mins

  • READY IN

    15 mins

Directions

  1. Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
  2. Gradually beat confectioners’ sugar into butter mixture until well blended. The mixture will appear dry.
  3. Stir enough milk into butter mixture to achieve desired consistency for icing.
  4. Fold half the coconut into the icing; spread icing over cake.
  5. Sprinkle remaining coconut and pecans over icing.

Nutrition

Calories: 268 kcal
Carbohydrates: 30.1 g
Cholesterol: 15 mg
Fat: 16.9 g
Fiber: 1.4 g
Protein: 0.7 g
Sodium: 37 mg

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