This silky smooth frosting tastes like a coconut flavored marshmallow that's been roasted over a fire until golden and toasty.
I tried a lot of different ideas for how to add a toasted coconut flavor to this simple frosting before finally discovering the easiest way of all: Boil a can of sweetened condensed coconut milk until it caramelizes.
It was actually my pastry chef daughter that gave me the idea. She told me that at work they boil cans of sweetened condensed milk for a few hours to make dulce de leche. I figured if it works for dairy milk, it might work for coconut milk and holy moly! It was so good it was hard to not just drink it!
The best part is how easy it is: Simply submerge a can of sweetened condensed coconut milk in water and let it simmer away for a few hours until it's golden brown and filled with toasted coconut flavor.
After that, this entire recipe takes less than 10 minutes. Use it on this pineapple coconut cake, or any cake that needs a little toasted coconut love.
xo
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Ingredients needed to prepare this recipe
You'll need just 6 ingredients to make this delicious frosting:
- Sweetened condensed coconut milk: This is the key to this gorgeous frosting. I'll show you how to toast it without even opening the can and create a delicious caramel flavor that's reminiscent of roasted marshmallows.
- Powdered sugar
- Salt
- Vanilla and coconut extract
- Unsalted butter
Step-by-step photos and instructions
#1: How to toast sweetened condensed coconut milk:
- Simply put a can of sweetened condensed coconut milk in a saucepan and fill it with water. Choose a pan that's large enough for the can to be completely submerged.
- Set the pan over high heat and bring the water to a boil. Cover the pan with a lid, lower the heat to maintain a gentle simmer, and let it cook for 4 hours. Peek under the lid after a couple of hours to see if you need to add more water. It's important for the can to remain submerged.
- Remove the can from the water and let it cool for a few minutes. Then, use a can opener to remove the lid and marvel at your toasted sweetened condensed coconut milk!
You can also do this in the slow cooker: Fill the bowl of your slow cooker with water and add the can of sweetened condensed coconut milk. Set it to cook for 8 hours at which point the milk inside should be golden and carmelized.
The challenge here is to not eat it all before it makes it's way into your frosting. All I can say to that is GOOD LUCK.
Let the caramelized sweetened condensed coconut milk cool completely then pour it into a mixing bowl along with the rest of the ingredients. Use an electric mixer to beat on low just to blend without covering your kitchen in a spray of powdered sugar, then crank it up to medium high and beat until it's thick, aerated, and creamy.
That's it! Easy peasy! If the frosting isn't thick enough, add as much more powdered sugar as you like to achieve a spreadable consistency.
Cakes that pair beautifully with toasted coconut frosting
I created this frosting specifically for this decadent pineapple coconut cake. Two layers of juicy pineapple cake filled with coconut pastry cream and then frosted with toasted coconut frosting. This cake is a tropical dream on a plate.
But it's also great with these cakes:
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
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📖 Recipe
Toasted Coconut Frosting
This silky smooth frosting tastes like a coconut flavored marshmallow that's been roasted over a fire until golden and bubbly.
Ingredients
- One 11-ounce can sweetened condensed coconut milk
- 3 sticks (12 ounces/ 339 grams) unsalted butter, at room temperature
- 4 - 6 cups (452 - 678 grams) powdered sugar/ confectioners sugar
- ½ teaspoon table salt, more to taste
- 1 teaspoon vanilla extract, more to taste
- 1 teaspoon coconut extract, more to taste
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Instructions
- Toast the sweetened condensed coconut milk: Place the can of sweetened condensed coconut milk in a saucepan and fill it with water. Choose a pan that's large enough for the can to be completely submerged. Set the pan over high heat and bring the water to a boil. Cover the pan with a lid, lower the heat to maintain a gentle simmer, and let it cook for 4 hours. Peek under the lid after a couple of hours to see if you need to add more water. It's important for the can to remain submerged. Remove the can from the water and let it cool for a few minutes before using a can opener to remove the lid. Allow the toasted sweetened condensed coconut milk to cool completely before proceeding.
- Pour the toasted sweetened condensed coconut milk into a mixing bowl and add the butter, 4 cups of the powdered sugar, the salt, and both extracts.
- Use an electric mixer to beat on low speed just until everything is blended together then turn the mixer up to medium-high and beat until aerated, thick, and creamy.
- Check the consistency and add more powdered sugar if it's not thick enough to spread or pipe. Taste and add more salt, vanilla, or coconut extract if desired.
Notes
Once you make this easy frosting, you might be tempted to use it for every cake you make! But, do try it on this pineapple coconut cake.
Nutrition Information:
Yield: 12 Serving Size: ¼ cupAmount Per Serving: Calories: 383Total Fat: 24gCholesterol: 61mgSodium: 99mgCarbohydrates: 82gSugar: 81gProtein: 1g
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