No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Coconut Buttercream

Spread this frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.

  • Yield: Makes about 6 cups
Coconut Buttercream

Source: The Martha Stewart Show, April 2012


  • 1/2 cups all-purpose flour
  • 2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure coconut extract
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups confectioners’ sugar


  1. Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.

  2. Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.

  3. In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners' sugar; beat on high until light and fluffy, 5 to 7 minutes.

  4. Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.

Reviews (4)

  • Suzette316 11 Dec, 2014

    Excellent!! This is so delicious without being overly sweet. I make it exactly as written and it comes out perfect every time. I am constantly asked for the recipe! The only thing I add is to sometimes sprinkle coconut over the top for a pretty presentation. Yum!!

  • bonbons919 12 Sep, 2012

    This recipe is fantastic...medium bodied and not cloyingly sweet. The flour added makes it much less heat sensitive than other purely butter based frostings--it's much better at holding its structure, especially for a 2 layer cake. Place saran wrap on top surface of flour roux mixture after finishing cooking it. If there are some bits of clumped flour in the roux, give it a zip in food processor, otherwise there will be lumps. Cool the roux mix completely before incorporating with butter.

  • karvie 9 Sep, 2012

    Unfortunately I followed the recipe - with the amount of flour in the frosting recipe - it would have made a great mortar blend for repointing the fireplace - the other review, unfortunately I didn't see until it was too late - the result was terrible. Maybe it would be better with the correct .5C measure - but I won't bother to waste the money trying it again.

  • LolaLaBalc 10 Aug, 2012

    I made this to go with the coconut cake, and it turned out really well. The recipe posted here is incorrect- it should be .5 cups flour, rather than 1.5. I did not have coconut extract, so I used Malibu rum, which worked great. The cooked milk and flour round out that taste of the frosting, so the confectioner's sugar/butter combo doesn't taste too raw, like it sometimes can. There were some little flecks of the flour mixture still in the buttercream even once I mixed it. Still, very nice!

Related Topics