Coconut Buttercream + Toasted Coconut Flakes

The Coconut Buttercream frosting is full of flavor.  I like to use a round tip when piping and leave a slight border of the cupcake.  This border gets covered when you dip the cupcake into the coconut flakes.  Too much buttercream can make this treat rich real quick.  

Coconut cupcakes & frosting can take you on that Hawaii vacation without even getting on a plane.  They are just that good!

Coconut Buttercream Frosting Recipe

Makes: 24 cupcakes piped or 2x eight inch round

Ingredients

• 1/2 cup butter (room temperature)
• 5 cups powdered sugar
• 2 tsp vanilla
• Pinch of salt
• 4-5 Tbsp coconut milk or (1 tsp coconut extract + 3-4 Tbsp milk)

Directions

1. Beat butter with electric mixer for roughly 2-3 minutes.
2. Add 2 cups powdered sugar & 2 tsp vanilla. Beat again until well blended.
3. Add 3 more cups of powdered sugar & 4-5 Tbsp coconut milk. Flavor with a pinch of salt. I really like to do this as it helps the buttercream not be "sickly sweet"
4. Slowly add 1 Tbsp at a time of additional milk, careful to stop when consistency is firm but flexible for piping.