Coconut Cupcakes


Moist cupcakes with a burst of the tropics from coconut milk and desiccated coconut, topped with a coconut-cream cheese frosting. Add pineapple pieces to the tops for an extra tropical treat.

Coconut Cupcakes

Author: The Cook
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Ingredients

  • 120 g butter
  • cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup desiccated coconut

For coconut cream cheese frosting

  • ½ cup butter, at room temperature
  • 250 g Philadelphia cream cheese, at room temperature
  • ½ cup icing sugar (powdered sugar)
  • ½ cup sweetened desiccated coconut plus 1 cup extra for garnish

Recipe Instructions

  • Preheat oven to 180°C. Place patty pans on a baking tray and set aside.
  • Using a mixer, cream the butter until pale and fluffy. Gradually add in the sugar until well combined.
  • With the motor running add one egg at a time ensuring you scrape down the sides of the bowl to get and even mixture.
  • Add the vanilla extract and gradually add the coconut milk until all combined.
  • In a separate bowl mix the plain flour, salt, baking powder and desiccated coconut. Beat this into the wet mixture about a half a cup at a time until well combined.
  • Fill the patty pans two-thirds full and bake for 20-25 minutes.

To make frosting

  • Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
  • Slowly add the icing sugar. Fold in the coconut. Spread onto cooled cupcakes.
  • Roll covered cupcake top in the extra desiccated coconut to cover


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