A large cup of vanilla cream frosting with a spoon taking a scoop out.

Basic Vanilla Frosting – Coconut Cream

Yield: about 1/2 cup

The recipe, as stated, will generously frost one 8-inch square cake or brownies. It will adequately frost two 8-inch square desserts.

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cake
Calories 706 kcal
Author Wardee Harmon



  1. Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time.

  2. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures).
  3. Spread on cooled cake. (Optionally, let the frosting cool a bit, too. But it shouldn't be hot anyway, it should just be mildly warm at the point where it gets smooth.)
  4. If too firm when chilled, allow to warm up in a water bath until spreadable.

Recipe Notes

Variation: Basic Chocolate Frosting – Coconut Cream.

Nutrition Facts
Basic Vanilla Frosting – Coconut Cream
Amount Per Serving
Calories 706 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g81%
Cholesterol 3mg1%
Sodium 45mg2%
Potassium 221mg6%
Carbohydrates 73g24%
Fiber 13g54%
Sugar 55g61%
Protein 6g12%
Vitamin C 2mg2%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.