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Coconut Pecan Frosting

A sweet, crunchy coconut pecan frosting that combines toasted pecans and shredded coconut for a nostalgic, tropical cake topping.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • Small skillet
  • Measuring cups and spoons

Method
 

  1. Toast the chopped pecans in a small skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
  2. In a mixing bowl, cream the softened butter with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  3. Gradually add the powdered sugar to the butter, alternating with the milk, mixing on low speed until combined and smooth.
  4. Add the vanilla extract and continue mixing on medium speed for about 30 seconds until fully incorporated.
  5. Fold in the shredded coconut gently with a spatula until evenly distributed throughout the frosting.
  6. Stir the cooled toasted pecans into the frosting until well combined.
  7. If the frosting is too thick, add a splash of milk; if too thin, sift in additional powdered sugar until it reaches a spreadable consistency.
  8. Apply the frosting generously to a completely cooled cake and serve immediately or chill briefly to set.

Notes

Store leftover frosting in an airtight container in the refrigerator for up to one week. Thaw frozen frosting in the refrigerator overnight and bring to room temperature before using.