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Coconut Pecan Frosting

Rich and creamy frosting with toasted pecans and shredded coconut, perfect for cakes, cupcakes, and holiday desserts.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 12 cupcakes or servings
Course: Dessert, Topping
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans toasted
  • pinch salt optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Toast pecans 5–7 minutes until fragrant. Cool.
  2. Beat softened butter until creamy.
  3. Gradually add powdered sugar, beating until incorporated.
  4. Add milk and vanilla extract, mix until smooth.
  5. Fold in shredded coconut and toasted pecans.
  6. Adjust consistency with milk if needed.
  7. Spread on cooled cakes, cupcakes, or cookies. Store in fridge up to 3 days.

Notes

For extra flavor, toast coconut lightly or add a pinch of cinnamon. Bring frosting to room temperature before spreading if chilled.