Coconut Sour Cream Frosting Recipe

If you’re dreaming of a frosting that tastes like a tropical vacation but behaves like a hardworking buttercream, this coconut sour cream frosting is your new best friend. It’s tangy, creamy, not tooth-achingly sweet, and packed with real coconut flavor. Spread it on a simple yellow cake, a coconut layer cake, cupcakes, or even brownies, and suddenly your “just-because” bake looks suspiciously like a bakery creation.

In this guide, you’ll get a reliable coconut sour cream frosting recipe, plus tips on how to tweak the sweetness, adjust the texture, safely store it, and pair it with different desserts. We’ll also talk about common mistakes (curdled frosting, anyone?) and real-life experiences so you can avoid the “why is my frosting sliding off the cake” drama.

Why You’ll Love Coconut Sour Cream Frosting

• Balanced flavor: The tanginess of sour cream keeps the frosting from tasting overly sweet.
• Coconut in three ways: Coconut extract, coconut milk or cream, and shredded coconut give it big tropical flavor.
• Versatile texture: You can make it fluffy for piping or softer and swoopy for rustic cakes.
• Beginner-friendly: If you can handle an electric mixer and avoid overbeating, you can make this frosting.
• Make-ahead friendly: It keeps well in the fridge, so you can prep it before the big celebration.

Key Ingredients (and What They Do)

This recipe is written to frost a 2-layer 8- or 9-inch cake, or about 24 cupcakes generously.

Essential Ingredients

• Unsalted butter: Gives the frosting structure and richness. Use room-temperature butter that’s soft but not greasy.
• Sour cream: Adds tang, moisture, and a silky texture. Full-fat sour cream works best for flavor and stability.
• Powdered sugar: Sweetens and thickens the frosting. The cornstarch in powdered sugar also helps stabilize the mixture.
• Coconut milk or coconut cream: Adds coconut flavor and helps thin the frosting to a spreadable consistency. Use canned, not the drinkable carton style.
• Sweetened shredded coconut: Brings texture and extra coconut flavor. You can use finely shredded for a smoother bite.
• Vanilla extract: Rounds out the flavor and keeps it from tasting one-note.
• Coconut extract (optional but recommended): Intensifies the coconut flavor without making the frosting heavy.
• Pinch of salt: Just enough to balance the sweetness and make the flavors pop.

Step-by-Step: How to Make Coconut Sour Cream Frosting

1. Bring Ingredients to the Right Temperature

Set the butter and sour cream out of the fridge for about 30–45 minutes. You want the butter soft enough to press a finger into, but still cool and not shiny or oily. Sour cream should lose its fridge chill so it blends smoothly into the butter.

2. Beat the Butter Until Light and Fluffy

In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium-high speed for 2–3 minutes. It should look lighter in color and airy. This step gives your frosting a fluffy, bakery-style texture, so don’t rush it.

3. Add the Sour Cream

Add the sour cream and beat again on medium speed until fully combined, about 1–2 minutes. The mixture might look slightly looser or a bit “satiny” at this stage, and that’s perfect.

4. Gradually Add the Powdered Sugar

Turn the mixer to low speed and add the powdered sugar 1 cup at a time, mixing fully after each addition. Scrape down the bowl as needed. Once all the sugar is in, increase the speed to medium and beat for another 1–2 minutes.

If the frosting seems too thick at this point, don’t worryyou’ll adjust with coconut milk or cream in the next step.

5. Flavor with Coconut and Vanilla

Add the vanilla extract, coconut extract (if using), and a pinch of salt. Beat on low, then increase to medium just until everything is well combined.

Pour in 1–2 tablespoons of coconut milk or coconut cream and mix. If you want a silkier, looser frosting, add a bit more coconut milk a teaspoon at a time. For a stiffer frosting that pipes beautifully, use less.

6. Stir in the Shredded Coconut

Fold in the shredded coconut with a spatula. If you want a smoother frosting for detailed piping, skip the coconut in the frosting and use it just as a garnish on the outside of the cake.

7. Adjust the Consistency

If the frosting is too thick: Add a teaspoon of coconut milk at a time, mixing between additions, until it’s spreadable.
If the frosting is too thin: Add 2–3 tablespoons of powdered sugar at a time, beating until it thickens to your liking. Chill for 10–15 minutes if it still feels too soft.

Recipe Card: Coconut Sour Cream Frosting

Coconut Sour Cream Frosting Recipe

Yield: Frosts one 2-layer 8- or 9-inch cake, or about 24 cupcakes
Prep Time: 15–20 minutes
Difficulty: Easy

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup full-fat sour cream, room temperature
• 4–5 cups powdered sugar, sifted if lumpy
• 2–4 tablespoons canned coconut milk or coconut cream, as needed
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional but recommended)
• 1 1/2 cups sweetened shredded coconut, finely chopped if you prefer
• Pinch of fine sea salt

Instructions

1. Beat the butter: In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes, until pale and fluffy.
2. Add sour cream: Add the sour cream and beat until completely smooth and combined, 1–2 minutes.
3. Add powdered sugar: With the mixer on low, gradually add 4 cups of powdered sugar, one cup at a time. Scrape the bowl as needed. Once incorporated, increase speed to medium and beat for 1–2 minutes.
4. Flavor and thin: Add vanilla, coconut extract, and a pinch of salt. Beat briefly. Add 2 tablespoons coconut milk or cream and mix until smooth. Adjust with more coconut milk for a softer frosting or more powdered sugar (up to 1 extra cup) for a thicker texture.
5. Add coconut: Fold in the shredded coconut with a spatula. Taste and adjust sweetness or coconut flavor as desired.
6. Frost and chill: Spread or pipe frosting onto cooled cakes or cupcakes. Because this frosting contains sour cream and butter, keep decorated desserts refrigerated and bring to room temperature for 20–30 minutes before serving for the best texture.

Tips for Perfect Coconut Sour Cream Frosting

1. Use Full-Fat Sour Cream

Low-fat sour cream has more water and less richness, which can make your frosting looser and less stable. Full-fat gives you a smoother, more luxurious texture and better flavor.

2. Start With Cool, Not Warm, Butter

Butter that’s too soft can make your frosting greasy and slack. If you poke it and your finger goes straight through, it’s too warm. Aim for butter that yields easily but still holds its shape.

3. Don’t Overbeat After Adding Sour Cream

Once the sour cream is in, you want it fully combinedbut not beaten to oblivion. Overmixing can cause the frosting to look slightly broken or curdled. If that happens, pop the bowl in the fridge for 10 minutes, then beat again briefly.

4. Adjust Texture With Coconut Milk, Not Regular Milk

Coconut milk reinforces the flavor and adds creaminess. If you only have regular milk, you can use it, but you may need a bit more coconut extract to keep the tropical vibe strong.

5. For Extra-Stable Frosting

If you live in a warm climate or your kitchen runs hot, you can:

• Use slightly more powdered sugar to thicken the frosting.
• Chill the frosting for 15 minutes before spreading.
• Keep cakes in the fridge until closer to serving time.

Food Safety: Does Coconut Sour Cream Frosting Need Refrigeration?

Short answer: yes. Because this frosting contains sour cream and butter, it’s considered perishable. As a general guideline, don’t leave it at room temperature for more than about 2 hours. After frosting your cake or cupcakes, store them in the refrigerator in a covered container.

When you’re ready to serve, let the cake sit at room temperature for 20–45 minutes so the frosting softens and tastes creamy again. Cold frosting can taste dull and firm; letting it warm slightly brings back that silky, dreamy texture.

Best Desserts to Pair With Coconut Sour Cream Frosting

• Classic coconut layer cake: Go all in with coconut cake layers plus this tangy frosting, then press extra shredded coconut onto the sides.
• Lemon cake: The brightness of lemon and the tropical richness of coconut are a perfect match.
• Pineapple or hummingbird cake: For serious vacation energy, pair this frosting with pineapple, banana, and pecan–filled cakes.
• Vanilla or yellow cake: Turn a simple classic into something special with coconut sour cream frosting on top.
• Chocolate cupcakes: Chocolate plus coconut is always a winthink “Mounds bar,” but make it cake.

Frequently Asked Questions

Can I make this frosting ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 3–4 days. Before using, let it sit at room temperature until softened, then beat briefly with a mixer to restore its fluffiness.

Can I freeze coconut sour cream frosting?

You can freeze it in an airtight container for up to about 2 months. Thaw overnight in the refrigerator, then let it come to room temperature and re-whip until smooth. If it seems slightly grainy, a tablespoon or two of coconut milk plus a quick beat usually fixes it.

What if I don’t have coconut extract?

You can skip it; the frosting will still taste coconut-y from the coconut milk and shredded coconut. If you want stronger flavor without extract, toast some of the shredded coconut and mix it in once cooled for a deeper, nutty coconut taste.

Can I reduce the sweetness?

Use closer to 4 cups of powdered sugar instead of 5, and rely on the sour cream’s tang to balance the flavor. Just remember: the sugar doesn’t only add sweetness; it also helps thicken and stabilize the frosting. If you reduce it too much, the frosting may be softer.

Experience Corner: Real-Life Lessons With Coconut Sour Cream Frosting

Coconut sour cream frosting is one of those recipes that teaches you a lot as you goabout temperature, patience, and the power of a well-timed chill in the fridge.

One of the most common experiences bakers share is that first “uh-oh” moment when the frosting looks slightly curdled after adding sour cream. It’s easy to panic and assume the whole batch is ruined. In reality, this usually happens when the butter is a bit too cold or the sour cream is straight from the fridge. A short rest on the counter or in the refrigerator, followed by a brief mix, often brings the frosting back together. Think of it as the frosting’s drama moment before it becomes the star.

Another lesson people quickly learn: this frosting is not the one to leave out on a sunny countertop all afternoon. Because it’s dairy-forward, it behaves more like cream cheese frosting than a shelf-stable American buttercream. Many home bakers discover this the hard waycoming back to find a slightly softened, droopy layer cake. The fix is simple: keep the frosted cake in the fridge, and treat “room temperature” as a short pre-serving window, not an all-day lifestyle.

On the positive side, coconut sour cream frosting is loved for how forgiving it is when it comes to flavor. If your first taste test tells you it’s too sweet, you can add a spoonful of extra sour cream or a pinch more salt. If the coconut isn’t loud enough for you, another splash of coconut extract or a handful of additional shredded coconut usually does the trick. The base recipe is sturdy enough to handle small tweaks without falling apart.

Bakers also notice how well this frosting plays with different cake flavors. A plain yellow cake suddenly feels special, like something you’d buy at a good bakery. Chocolate cupcakes gain a rich, candy-bar energy with a swirl of coconut frosting on top. If you layer it on a pineapple or hummingbird cake, you basically have a “tropical vacation on a plate” situationno plane ticket required.

And then there’s the texture. People who normally don’t like super-sweet buttercream often fall for this version because the sour cream keeps it lighter and more tangy, while the coconut adds chew and interest. You get a frosting that feels indulgent but not heavy, with just enough complexity to keep each bite interesting.

If you’re the kind of baker who enjoys decorating, this frosting also offers a nice balance between “holds its shape” and “looks soft and inviting.” Piped borders, swoopy swirls, or rustic spatula textures all work. Sprinkling extra coconut on the sides or top hides any imperfections and gives the cake that classic, cozy bakery look.

So, if you’re on the fence about trying coconut sour cream frosting, consider this your sign. It’s beginner-friendly, customizable, and just unusual enough to make your cake the one everyone remembers. Once you’ve made it a couple of times and learned how it behaves in your kitchen, it’ll become one of those “secret weapon” recipes you reach for whenever you need a dessert that feels a little extra special.