Banana, Coconut and Pecan Icing

    20 min

    This icing is extremely delicious. It's sweet, creamy and packed full of flavour. This recipe makes enough icing to fill and top a 23cm layer cake.

    43 people made this

    Serves: 12 

    • 110g butter, softened
    • 475g icing sugar
    • 1 medium banana, mashed
    • 75g desiccated coconut
    • 110g chopped pecans
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Ready in:20min 

    1. Cream together the butter and icing sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well.

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    Reviews & ratings
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    Reviews in English (34)


    This is one of the best frostings I have EVER had! So delicious! I used it on fresh bananna cake with a vanilla custard filling. Thank you! I think this would also be delicious on a butter cookie or chocolate cake. It's almost like a bannana version of the frosting used for german chocolate cake.  -  13 Mar 2007  (Review from Allrecipes US | Canada)


    This frosting is super delicious! It was easy, but just difficult mixing. I gradually creamed together 2 cups of the sugar with the softened butter and it was stiff instead of light & fluffy. So I blended in the banana and then added the remaining sugar gradually until smooth. It was the perfect topping to the banana cake I found at this site. The coconut made all the difference in giving my cake other flavor than just banana. I will use this recipe again and again. Thank you.  -  09 Feb 2008  (Review from Allrecipes US | Canada)


    This was even more amazing than I thought it was going to be. I only used half of the amount of powdered sugar since the banana cupcakes I was putting it on were plenty sweet. I also used walnuts instead because I prefer them. DEFINATELY toast the coconut and the nuts before you add them it! It adds the best flavor! Be careful not to whip it too much because the banana starts to separate from the butter. To solve this I threw the nuts and coconut in while they were still warm, which melted it all back together. Then I put it in the fridge until it cooled down and was a spreadable consistancy. I frosted 22 cupcakes and still had some leftover.  -  20 Jun 2009  (Review from Allrecipes US | Canada)