Ingredients
16
16 servings
- •0.5 cup unsalted butter, softened
- •0.5 cup vegetable shortening
- •1 teaspoon vanilla extract
- •3 cups confectioners' sugar, sifted
- •2 tablespoons milk, or as needed
- •1 (7 ounce) package sweetened flaked coconut, divided
- •0.25 cup chopped pecans
Instructions
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutritional Facts
Per 16 servings
- Calories: 268
- Carbohydrate: 30g
- Fat: 17g
- Fiber: 1g
- Protein: 1g
- Sugar: 28g
Related Recipes
Buttercream-Coconut Cake Icing
Ultimate Coconut Cake
Sugar Cookie Cups with Coconut Buttercream Frosting
Coconut Pound Cake
Old-Fashioned Coconut Cake
Old Fashioned Coconut Cake
Rave Reviews Coconut Cake
Coconut Cream Cake
Simply the Best Coconut Cake
Coconut Cake IV
Coconut Bundt Cake
