Real Recipes From Real Home Cooks ®

toasted coconut filled cupcakes

(5 ratings)
Blue Ribbon Recipe by
Janet Scott
Wittmann, AZ

Everyone that has tried these ends up eating more than one! I sold them at our farmers market and couldn't bake enough. One lady bought me out completely! Another man bought one and started to walk away while eating his. Then he turned around and came back to buy more! "Enjoy"

Blue Ribbon Recipe

These were a little bit of work, but so worth it. You get a coconut marshmallow creme filling surprise with each bite. The cake is fluffy, moist and yummy, but the filling and frosting are really rich and creamy. The toasted coconut is a nice final touch!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 20 large cupcakes
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For toasted coconut filled cupcakes

  • 2 3/4 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 3/4 c
    white sugar
  • 1 c
    unsalted butter (2 sticks)
  • 1 c
    canned sweetened cream of coconut (I use Coco Lopez), reserve 2 Tbsp for frosting & filling
  • 4 lg
    eggs, separated
  • 1 tsp
    real vanilla extract
  • 1 c
  • 1/2 c
    unsalted butter (1 stick)
  • 2 c
    powdered sugar
  • 1 Tbsp
    cream of coconut
  • 1 tsp
    real vanilla extract
  • 1 Tbsp
    cream of coconut (you should have some left over)
  • 3/4 c
    marshmallow fluff
  • 1 1/2 c
    powdered sugar
  • 6 Tbsp
    unsalted butter
  • 4 Tbsp
    heavy whipping cream
  • 1/3 c
    sweetened coconut
  • 1/2 c
    toasted sweetened coconut

How To Make toasted coconut filled cupcakes

  • 1
    Preheat oven to 350 degrees. Prepare your large cupcake pans with cupcake papers.
  • 2
    Get two small bowls and separate your eggs and set aside. Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl to blend.
  • 3
    With your electric mixer, beat butter and sugar. Add sweetened cream of coconut and mix until fluffy. Beat egg yolks and vanilla extract then add to the mixture until blended.
  • 4
    On low speed, mix in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into the batter.
  • 5
    Fill your cupcakes 2/3 full. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
  • 6
    While they are cooling down, make your frosting, and filling and toast your coconut; set aside. (When mixing your frosting and filling you need to whip it until light and fluffy) Hopefully, you have a pastry bag, if not you can cut a tiny hole out of the middle and fill that up.
  • 7
    If using a pastry bag, put on a large tip and insert into the center of your cupcake about 1 inch.
  • 8
    Gently squeeze out filling pulling out at the same time.
  • 9
    Frost your cupcakes. Mix your toasted coconut with the flaked and turn over the cupcakes on the coconut.
  • 10
    Decorate with a tiny dab of frosting on top!