I’ve been aching to melt down a Lindt white chocolate coconut bar and smother it on something.

So I whipped up a new buttercream –a rich, creamy coconut-vanilla worth licking.

Spoonable — that’s what this is.

The white chocolate basically tastes like vanilla…on steriods.

Then there’s the coconut, all fluffed up into a buttercream that I just wanted to pile on top of the cupcakes.

I’ve struggled for a while now to find the perfect frosting for coconut cake.

This is it.

I also plan to ice my favorite vanilla cupcakes with it. And maybe chocolate cupcakes, too, for that whole yummy chocolate-coconut thing.

My husband even suggested pineapple cake. That’ll be a new project — Hawaiian/tropical rainforest cake.

Ok — the frosting is indulgent.

I don’t use that word often.

But that’s exactly what it is.

And worth every single lick.

White Chocolate Coconut Buttercream Frosting

adapted from Ming Makes Cupcakes

frosts about 24 cupcakes or a 2-layer cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1 (3.4 oz) bar Lindt White Coconut (white chocolate coconut bar), melted and cooled
  • 1 cup confectioners’ sugar

Beat butter until smooth. Beat in egg yolks, melted white chocolate and vanilla until well blended. Gradually add confectioners’ sugar, beating until light and fluffy.