If you’re looking for a frosting that brings both rich flavor and festive flair, the Coconut Pecan Frosting is your answer. Bursting with the nutty goodness of toasted pecans and the tropical sweetness of shredded coconut, this frosting turns ordinary cakes, cupcakes, or cookies into holiday masterpieces.

Its creamy texture spreads easily, making it perfect for layering, piping, or even dolloping onto desserts. Whether you’re decorating a classic pumpkin cake, a chocolate bundt, or gingerbread cookies, this frosting adds a signature holiday touch that’s unforgettable.

Why This Frosting is a Must-Try

Nutty & Sweet Harmony: The pecans and coconut complement each other perfectly.
Versatile Application: Works on cakes, cupcakes, brownies, or as a dip for cookies.
Make-Ahead Friendly: Can be prepared in advance and refrigerated until needed.
Quick & Easy: Minimal ingredients and simple steps make it beginner-friendly.
Festive Appeal: Ideal for holiday desserts, Christmas gatherings, or gifting.

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup whole milk (or more for desired consistency)
1 tsp vanilla extract
1 cup shredded sweetened coconut
1 cup chopped pecans, toasted
Pinch of salt (optional, to balance sweetness)

Instructions

Toast the Pecans: Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant. Allow to cool.
Cream the Butter: In a large mixing bowl, beat the softened butter using a hand mixer or stand mixer until smooth and creamy.
Add Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
Incorporate Milk & Vanilla: Add milk and vanilla extract, mixing until smooth. Adjust milk quantity to achieve desired consistency.
Fold in Coconut and Pecans: Gently fold in shredded coconut and toasted pecans using a spatula. Ensure even distribution without deflating the frosting.
Optional Flavor Adjustment: Taste the frosting. Add a pinch of salt if needed to balance the sweetness.
Use Immediately or Chill: Spread on cooled cakes, cupcakes, or cookies. If not using immediately, store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before spreading.

Tips & Tricks

Even Toasting: Watch pecans carefully; they can burn quickly. Stir halfway through toasting.
Coconut Choice: Sweetened coconut gives more holiday sweetness; unsweetened coconut is great for less sweet variations.
Consistency Control: For piping, slightly thicker frosting works best. For spreading, add a little more milk.
Make-Ahead: Frosting can be made 1–2 days in advance. Store in fridge, then re-whip before using.
Decorating Idea: Sprinkle additional toasted pecans or coconut on top for extra festive flair.

Serving Suggestions

Frost a chocolate or vanilla cake for a rich, nutty contrast.
Pipe onto cupcakes and top with a pecan half for elegant presentation.
Spread onto brownies or bars for an instant holiday upgrade.
Serve as a dip for gingerbread cookies, sugar cookies, or shortbread.

Storage Instructions

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Frosting can be frozen for up to 2 weeks. Thaw overnight in the fridge and re-whip before use.
Transport: Use a piping bag for easy transport of frosting into dessert containers without mess.

Creative Variations

Maple Coconut Pecan: Add 2 tbsp of maple syrup for a rich autumnal flavor.
Chocolate Twist: Mix in 1/4 cup melted chocolate for a chocolate-coconut pecan frosting.
Spiced Version: Add 1/2 tsp cinnamon or nutmeg for holiday warmth.
Vegan Option: Use coconut oil in place of butter and plant-based milk.