Coconut Whipped Frosting

Pat Duran


This is the perfect frosting for your favorite layered cake. It's easy and ever so quick to make any flavor you want. Instead of coconut you can us your favorite nuts, or mini chocolate chips or chopped cherries and your favorite flavoring... It could be chocolate syrup, a bit of Kool-Aid for color (only 1 T.) of lemon or lime juice (2 T). It will all taste delicious... Can use for cupcakes, sheet cakes, pancakes, cookies, etc... Just be sure to keep refrigerated.

★★★★★ 2 votes
a 8-inch layer cake
10 Min
No-Cook or Other


16 oz
container Cool Whip, thawed
2 Tbsp
lemon or lime extract
1 1/2 c
sweetened flaked coconut
12 oz
can Betty Crocker whipped vanilla frosting
baked 8-inch lemon layer cake


1Heat oven - make and bake according to package or recipe directions. (I used a lemon cake mix.) You can use your favorite cake mix or recipe. Bake and set aside to cool completely.
2Use a spatula to empty Cool Whip (only use this kind, if possible) into a large bowl. Add the lemon juice (or flavoring to match the cake recipe you are using). Now add the coconut.
Mix and fold to get well blended.
3Spread a thick layer on this mixture on the bottom layer on your cake plate; place second layer on top of the filling.
4Empty the can of whipped frosting to the remaining Cool Whip mixture. Mix up well to blend. If you want to add more coconut do so now; but only about 1/2 cup.
5Spread this mixture on the sides of the cake, filling in any gaps between the layers. Be generous on the sides.
Spread remainder of the frosting on the top. When finished, cover with a dome lid and refrigerate.
For holiday's you can sprinkle colored sugar... enjoy.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy