Maggie, asked me to make her a 5 layer birthday cake for her 5th birthday: a layer for every year. I wanted it to be very special, so I said “OF COURSE!” We wanted every layer to be different, to make a pattern as she says. We went with chocolate as well as yellow cake for the layers. Her favorite color is yellow, and she said she wanted a “dreamy” frosting and no sprinkles. I did talk her into a couple for picture sake. Back to “dreamy”, that could only mean one thing to my fellow butter-ball side-kick ….. buttery, light, and slightly pretty. (she is NOT into princesses or pink)
I made this frosting with half coconut oil, and half unsalted butter. Oh, and a little heavy cream for good measures. I am addicted to baking with coconut oil, it gives everything such a light texture, almost airy as well is smells divine. I flavored the frosting with vanilla paste, and orange blossom water, as I wanted it to compliment the chocolate cake. It was fluffy. It was light. It was melt on your tongue goodness. Yes, it was “dreamy”. Next time you bake a cake, cupcakes or frosted cookies, do not grab the pre-made frosting off of the counter in the baking aisle. There is no excuse that you CANNOT make this classic buttercream frosting. This recipe is not only dreamy but it is easy peasy!
Recipe: Buttercream Frosting
What you need:
*frosted a 5 layer cake with enough for a little piping
- 1 cup virgin coconut oil
- 1 stick unsalted butter
- 8 cups powdered sugar
- 4 tablespoons heavy cream
- 1 tablespoon vanilla paste
- 2 teaspoons orange blossom water (or your favorite flavor)
- few drops of your favorite food coloring
What you need to do:
In a mixing bowl, put all the ingredients except the cream, vanilla paste, flavoring, and color. With a paddle attachment, on a very low setting, or you will have sugar everywhere, beat until mixed, about 2 minutes. Add the cream, and turn up to medium. Continue beating until smooth, and fluffy; about 5 – 7 minutes. You made need to add a little more cream, if you would looser texture. Add the flavorings, beat just to mix. Add the color, and beat just to mix. Frost your favorite treat.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
WOW! Thank you for the recipe. I’ve been looking for more baking recipes using coconut oil and buttercream frosting sounds perfect! Thank you for sharing, Denise! Definitely bookmarking this one.
I recently discovered coconut oil. I’ve been cooking with it, with great results. I cannot wait to try this frosting recipe!!
Only you guys could do a “back to basics” piece and come out with a cake that looks like a movie prop. Mad skills.
I’m going to be 49 soon — will you make me a cake with 49 layers? Please?
I have never cooked with coconut oil before so this is probably a dumb question but do you use it at room temp (oil) or cool it a bit so it’s more the consistency of softened butter?
Janna, no question is dumb, and I should put this in the recipe. You will use the coconut oil at room temperature. It will be solid. Whips up lovely.
Tamar, my god-daughter asked if I could make her a layer cake every year; told her I had a feeling after 5 it would topple For you, I will make a 49 layer!
What an impressive cake. I have never cooked with coconut oil and don’t even remember seeing it at the supermarket, must make a note to look for it. Love that you added orange blossom water, I often use it when making Middle Eastern sweets.
I finally found the perfect excuse to try this frosting recipe… on the top of coconut cupcakes. I replaced the heavy cream and orange blossom water with coconut milk, leftover from the coconut cupcakes. The rest was a delicious, cream, coconutty frosting that absolutely MADE the cupcakes. Thank you!
Gorgeous looking cake – I have a question about the frosting – is it harder than plain buttercream due to the coconut oil? I’m trying to make a frosting for mini cupcakes that is easily transportable – so hard.
Can you help?!
L