slice of coconut cake and cream 12
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Sweet, slightly crunchy in texture and big on tropical flavor, shredded coconut makes a nice addition to a decorated cake. However, merely sprinkling a few shreds of coconut on the surface of the cake will not provide the decor or flavor a cake needs to have that tropic flavor. By pressing the coconut shreds on the surface and sides of an iced cake, your cake will look and taste better. Use the same technique to decorate cupcakes and other confections with shredded coconut.

Scoop a 1/2 cup white buttercream icing on the center of a cake.

Spread the icing around with an icing knife. Do not touch the icing knife to the surface for the cake. Push the icing out toward the edge of the cake.

Scoop additional spoonfuls of icing and place them on the edge of the cake's surface. Use the icing knife to spread the frosting around the sides of the cake.

Pour several cups of shredded coconut into a bowl. With clean hands, sprinkle the coconut shreds over the surface of the cake in an even layer.

Place small handfuls along the sides of the cake. Lightly press the coconut into the frosting using the icing knife.

Continue adding more coconut shreds to the top and sides of the cake until the icing is completely covered in the coconut. Pat the surface of the cake with an icing knife to adhere the shreds to the icing.

Place the cake in the refrigerator for 15 minutes to develop a crust around the icing.


Wear food-safe plastic gloves to avoid getting icing on your hands.