Real Recipes From Real Home Cooks ®

coconut cupcake

(1 rating)
Recipe by
Joan Penney
Platte City, MO

Taste of coconut on a beautiful spring day!

(1 rating)
yield 21 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For coconut cupcake

  • 1 3/4 c
    all-purpose flour (substitute 1 1/4 c ap flour & 1/2c coconut flour)
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    sweetened shredded coconut
  • 6 oz
    butter, softened
  • 1 1/3 c
  • 2
    large eggs
  • 2
    large egg whites
  • 3/4 c
    unsweetened coconut milk
  • 1 1/2 tsp
    vanilla extract
  • 1 1/3 c
    sweetened shredded coconut (for garnish)
  • 6 oz
    heavy cream
  • 6 oz
    semi-sweet baking chocolate
  • 1 Tbsp

How To Make coconut cupcake

  • 1
    Preheat oven to 350. Place 21 muffin papers in standard muffin tin.
  • 2
    Whisk flour, baking soda and salt together in a small bowl; add coconut and toss to coat.
  • 3
    In a large bowl cream butter and sugar until light and fluffy. Add eggs and egg whites one at a time beating well after each addition.
  • 4
    In a small bowl combine coconut milk and vanilla.
  • 5
    Add flour mix to butter mixture alternating with coconut milk mixture ending with dry ingredients. Mix well between additions. Scrape down side of bowl.
  • 6
    Fill muffin papers 2/3 full. Bake at 350 for 20 min. Allow to cool on wire rack. After cool, dip the tops of he cupcakes in chocolate ganache and garnish with remaining coconut.
  • 7
    Chocolate ganache In a heavy pot over medium heat, bring heavy cream to a simmer. Turn heat to low and add chocolate. Stir until chocolate is melted. Remove from heat. Add butter and stir well. Allow to cool slightly (3-5 min) before dipping cupcakes. If ganache starts to thicken too much, return to low heat and stir well.