Fluffy Lemon & Coconut Cake Frosting
This silky, whipped frosting brings together the bright zing of fresh lemon and the creamy warmth of coconut milk for a topping that truly steals the show. Completely dairy-free and ready in under five minutes, it works beautifully on layer cakes, cupcakes, and sheet cakes alike. Once you try it, you'll never go back to store-bought frosting.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) vegetable shortening, at room temperature
- 1 kg (8 cups) powdered sugar, sifted
- 4 tablespoons full-fat coconut milk
- 4 tablespoons freshly squeezed lemon juice
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Allow the vegetable shortening to sit at room temperature for 15–20 minutes until it is soft and pliable but not melted.
- 2
Place the softened shortening in the bowl of a stand mixer (or use a hand mixer). Add the sifted powdered sugar, coconut milk, and lemon juice all at once.
- 3
Mix on low speed for 60 seconds to combine the ingredients without creating a sugar cloud, then increase to medium-high speed.
- 4
Beat for 4 to 5 minutes, scraping down the sides of the bowl halfway through, until the frosting is pale white, fluffy, and completely smooth.
- 5
Use right away to frost your cake, or store in an airtight container in the refrigerator for up to 3 days. Re-whip briefly before using if chilled.
💡 Chef's Tip
For the fluffiest texture, make sure your shortening is truly at room temperature — cold shortening will leave lumps. Add the lemon juice gradually if you prefer a milder citrus flavour.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
