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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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 (5)

85 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 21
  • 2 star values: 29
  • 1 star values: 16
Rating: 5 stars
06/28/2018
The best coconut buttercream! Thank you Martha. My family love you!
Rating: Unrated
12/11/2014
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!!
Rating: Unrated
09/12/2012
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.
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Rating: Unrated
09/09/2012
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.
Rating: Unrated
08/10/2012
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!