Coconut Icing recipe

This icing is delicious with our coconut cake, but also with a simple sponge cake. Try it with the rainbow cake for a deliciously different cake.


  • 250g icing sugar
  • 200g cream cheese
  • 100g butter
  • 50g desiccated coconut
  • 2 tbsp. double cream
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 75g desiccated coconut

Method of Preparation:

  1. Beat together the cream cheese and butter until soft. Add the icing sugar, 50g desiccated coconut, double cream, vanilla extract and salt. Beat until fluffy and smooth.

  2. Place the 75g of coconut into a frying pan and toast it until brown.

  3. Ice layered cakes by icing the tops of the cakes and then stacking them on top of each other, and then up the sides and on the top of the cake. Sprinkle the toasted coconut on the top of the cake. For cupcakes, place the icing into a piping bag and pipe a pattern onto the top of the cakes.

Author: Laura Young

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Published: April 18, 2011
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Published by Starsol