Name: Toasted coconut cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1½ cup flour; 1 tsp baking powder; ½ cup desiccated coconut (unsweetened); 1 tsp salt; ¾ cup caster sugar; ½ cup canola/vegetable oil; ½ cup coconut milk; ½ cup coconut/Greek yogurt; 2 extra-large eggs; 1 cup butter ((at room temperature)); 4 cups Icing/powdered sugar; 2-3 tbsp coconut milk; pinch of salt; toasted shredded coconut ((for topping))

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Soft and fragrant coconut cupcakes topped with whipped coconut buttercream and toasted coconut is a delicious tea-time treat and perfect for Easter.

I have loved coconut cupcakes for every and a day. Soft, fluffy cupcakes topped with coconut-scented, whipped buttercream is always a good idea, no?

These cupcakes are also SO easy to make because the batter only requires a bowl, a mixing jug and a whisk. I love a good whipped buttercream because it just feels lighter on the fluffy cupcakes. I’m not the biggest fan of frosting so the lighter, the better, in my opinion. Top the cupcakes with toasted shredded coconut which adds even more flavor and delightful crunch. These cupcakes are absolutely perfect as a tea-time treat and Easter just wouldn’t be Easter without them.

How to make coconut cupcakes

Whisk flour, desiccated coconut, baking powder and salt together in a large bowl. In a measuring jug, whisk together the oil, sugar, coconut milk, yogurt and eggs. Mix the wet ingredients into the dry until just combined. Transfer to a muffin pan lined with cupcake wrappers and bake until golden brown and cooked through. Remove and allow to cool completely before decorating with buttercream and coconut.

How do I keep cupcakes moist?

Adding oil and yogurt to cake batter guarantees a soft and moist cupcake.

How to make coconut icing for cupcakes

Whip room temperature butter until pale and fluffy, scraping the bowl once or twice while mixing. Add sifter icing/powdered sugar and whip until light and fluffy. Add coconut milk (and coconut essence if you want a stronger coconut flavor) and continue mixing until the buttercream is smooth. Pipe onto cooled cupcakes.

On another note, how gorgeous is this wood and marble cake stand from Poetry? I have recently partnered with Poetry to create content using their exquisite crockery, glass- and serve ware. Poetry has been my go-to store for any and all food photography props in recent years as their home range is always unique and beautiful. Needless to say, this is a partnership I am absolutely ecstatic about. You can find all their beautiful homeware (as well as the most stunning fashion and jewellery) on their website or in a Poetry store close to you. FIY, they offer free shipping on orders over R500. Just sayin’.

Love cupcakes? Try these recipes:

This post is sponsored by Poetry Stores. All words, images and opinions are my own.

Toasted coconut cupcakes

Soft and fragrant coconut cupcakes topped with whipped coconut buttercream and toasted coconut is a delicious tea-time treat and perfect for Easter.

5 from 4 votes

Print Pin Rate

Course: Baking, Dessert

Cuisine: American

Keyword: Coconut cupcakes, Cupcake recipe, Easter recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Calories: 511kcal

Author: Alida Ryder

Ingredients

1½ cup flour
1 tsp baking powder
½ cup desiccated coconut (unsweetened)
1 tsp salt
¾ cup caster sugar
½ cup canola/vegetable oil
½ cup coconut milk
½ cup coconut/Greek yogurt
2 extra-large eggs

For whipped coconut buttercream

1 cup butter (at room temperature)
4 cups Icing/powdered sugar
2-3 tbsp coconut milk
pinch of salt
toasted shredded coconut (for topping)

Instructions

Pre-heat the oven to 180ºC/350ºF and line a 12-hole muffin pan with cupcake liners.
Whisk together the flour, baking powder, coconut and salt in a large mixing bowl.
In a separate bowl/mixing jug, whisk the sugar, coconut milk, oil, yogurt and eggs together.
Pour the wet ingredients into the dry and mix until just combined.
Spoon the batter into the prepared cupcake liners. Place in the oven and allow to bake until the cupcakes are golden brown and a skewer inserted comes out clean.
Remove from the oven and transfer to a wire rack to cool completely.
To make the frosting, whip the butter until pale and fluffy. Scrape the bowl once or twice while whipping to ensure the butter is smooth.
Sift in the icing sugar and salt and whip until light and fluffy. With the mixer running, add the coconut milk one tablespoon at a time until the buttercream is smooth, pale and fluffy.
To make the toasted coconut, place the shredded coconut in a non-stick pan and toast over medium-high heat, stirring regularly, until the coconut is golden brown and toasted. Allow to cool completely.
Spread or pipe the buttercream onto the cooled cupcakes then top with the toasted coconut and serve.

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